Pear and cranberry crumble

The tangy dried cranberries soak up the juices from the pears to create a truly divine dessert

Ingredients (Serves 4-6)
  • 4 pears, peeled, cored and thickly sliced
  • 1 tbsp lemon juice
  • 1 x 40g bag Ocean Spray Dried Cranberries
  • 1 tsp cinnamon
  • 75g/3oz caster sugar

For the crumble topping
  • 175g/6oz plain flour
  • 50g/2oz rolled oats
  • Pinch of salt
  • 150g/5oz butter
  • 75g/3oz caster sugar

Preheat the oven to 190°C, 375°F, Gas 5.

As you prepare the pears, toss them in the lemon juice to prevent them from browning. Mix together the pear slices, dried cranberries, cinnamon and sugar, then tip into a shallow, ovenproof dish.

Mix together the flour, oats and salt. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar. Scatter evenly over the fruit then bake for 30-40 minutes, until browned and bubbling. Serve hot or warm.

Sophie's tips:

Pears and cranberries get on famously. Try poaching peeled, sliced pears in sugar syrup with a handful of dried cranberries for dessert.

For an unusual first course, roast cored pear halves (brush with a little oil first), then serve with gorgonzola and a scattering of dried cranberries.
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