1 1/2 cups of blackberries
100g caster suger
1 tbsp of flour
Knob of butter
Preheat the oven to 180°C and bring a pan of water to the boil.
Peel, core, and roughly chop the pears into slices and add to the pain. Poach the pears for 5 minutes and then drain.
For the crumble topping, cut the butter into small cubes and add to a mixing bowl with the flour and sugar. Using either a food processor, pastry blender or your finger tips, lightly work together the ingredients. When the ingredients are combined mix in the oats.
Preheat the oven to 180°C.
Lightly grease an oven proof dish with a knob of butter, then add the pears and blackberries, followed by a sprinkle of flour and sugar. Give the dish a good shake so the flour and sugar coat the fruit slightly and then add the crumble topping.
Bake for 30-40 minutes and serve with a large dollop of clotted cream.
Most crumble toppings do not include oats but I like to add them in with a little extra butter as it gives an amost flapjack like finish. In the past I have also added crushed oat biscuits to my crumble topping, which gives a bit of a crunch.
Pear and blackberries are great partners. Blackberries are quite subtle in flavour compared to some berries but combined with the sweet taste of cooked pears they work really well together. This also means the dish does not get too sickly but may have the adverse effect of being quite moreish.