In a large mixing bowl combine the flour, oats, 65g sugar, cinnamon and a pinch of salt. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the … Creams are relatively low in phosphate, a mineral some kidney patients should limit, so are an ideal … Preheat oven to 200c/180c fan/400f/gas mark 6. Pour the frozen blackberries into a large ovenproof dish, sprinkle over the caster sugar and pop them in the oven to lightly cook for 10 minutes. 2. Pear and blackberry crumble 1. While the blackberries are in the oven make the crumble … Preheat oven to 375°. Use your fingers to rub in the butter to make a clumpy crumble, then stir in the pecans. Heat the oven to 180C/160C fan/gas 4. Pear, Blackberry & Pecan Crumble The leaves are falling, there’s a nip in the air and our beloved Great British Bake Off has packed up pans and headed home (with a sob) for another year. Mix sugar and flour; toss with fruit. Scatter the crumble mixture over the top and cook for 45 to 50 minutes until browned on top and purple juice start to peep through. Peel, core and roughly chop the pears. instructions: How to cook Scottish Blackberry & Pear Crumble. Place the flour, butter, oats and a pinch of salt into a large bowl and rub together until the mixture … All this Autumn-ness has us dreaming of piping hot puddings. Blackberry and pear crumble. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like dough. Pre-heat your oven to 160C /gas mark 4. Place pears and blackberries in a large bowl. Sometimes it is nice to deviate from the standard crumble formula and that is when I stumbled on this great pear and blackberry version with an almond crumble. Serve hot. Preheat the oven to 200ºC, gas mark 6. Per serving this crumble will provide one and a half portions of fruit, so if you are on a potassium restriction you may need to limit fruit elsewhere in the day. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up. baking dish. 1. Melt the butter in a pan and add the pears. Cook until soft, turning frequently until most of the liquid has evaporated. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Transfer to a greased 13x9-in. 2. Continuing with the theme of using up seasonal fruit and veggies that I started with the recent recipe for ratatouille and cannellini bean pasta, this recipe for blackberry and pear crumble uses up the seasonal freebies found in our hedgerows at this time of year.. Directions.

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