August is the month for picking blackberries. Pears, blackberries and fudge make a perfect combination for a tasty crumble. Suitable for freezing.
and Fudge Crumble, Tesco Real Food
4 ripe pears, peeled, cored, chopped
100g all butter
fudge, cut into pieces
100g cold butter, cut into cubes
125g plain flour
50g demerara sugar
50g rolled jumbo oats
50g blanched hazelnuts, toasted and chopped
Pre-heat the oven to 220°C, fan 200°C, gas 7.
the pears into a 1.4 litre shallow ovenproof dish.
Scatter over the blackberries and half of the fudge.
For the topping, put the cold butter and flour into a food processor
and pulse until it resembles crumbs. Tip into a bowl and add the rest of the fudge, sugar (reserving 1 tablespoon), oats and hazelnuts; mix together.
Scatter the topping over the pear mix, then sprinkle with the
reserved sugar and bake for 20-25 minutes or until the topping is golden brown.
Serve with vanilla ice cream, cream or hot custard.