Pear, Blackberry & Pistachio Crumble

  • Servings: 6
  • Difficulty: Dead Easy
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If you're lucky enough to have a pear tree in the garden then this is a great way to use up some of that free fruit. Combine it with some blackberry foraging and there couldn't be anything more satisfying!



  • 12 pears, peeled, cored and chunked
  • 150g blackberries
  • 50g soft brown sugar
  • knob of butter

For the crumble:

  • 125g cubed butter
  • 125g plain flour
  • 125g oats
  • 125g soft brown sugar
  • 75g unsalted, shelled and chopped pistachios

To make...

Stick the oven on at about 180c to warm up.

Melt the butter in a pan and add the pears and blackberries. The idea is to gently soften the fruit until it just gives a little. The sugar can go in too, but I always find it’s a good idea to just add the sugar little at a time. That way you can taste as you go and adjust the sweetness to your liking.

Whilst this is all happening, take all of your crumble ingredients and put them in a large bowl. Get your hands in there and start mixing. Work it through the fingers and keep going until there’s no more chunks of butter and you’ve got a nice even crumble.


Top tip – if you want more (or less) crumble it’s easy just make sure you’ve got even quantities of butter, flour, oats and sugar.

By now your fruit will have softened up. It’ll be tasting and smelling lovely and will be a nice purple colour. Take it off the heat and put it in an oven dish to create a good nice, even base. Cover with the crumble mix and then it’s ready for the oven.

It’ll probably take about 40 minutes. The top will colour nicely and the juices from the fruit will start bubbling up around the sides.

Serve up with cream, ice cream or custard. The choice is yours – but don’t forget to share!


Love pudding? Check out my Summer Fruit Tart