Ingredients

• 110g/4oz butter
• cubed
• plus extra for greasing
• 180g/6½oz plain flour
• 110g/4oz demerara sugar
• 5 pears
• peeled and left whole
• 150g/5½oz caster sugar
• 300g/10½oz blackberries
• 4 free-range egg yolks
• 40g/1½oz caster sugar
• 150ml/5½fl oz milk
• 150ml/5½fl oz double cream

Directions

• For the crumble
• preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
• In a large bowl
• mix together the butter and the flour
• using your fingertips
• until the mixture resembles breadcrumbs.
• Add the sugar
• mix until well combined
• then set aside.
• For the filling
• place the whole pears into a pan
• cover them with water and add 50g/1¾oz of the sugar. Bring the mixture to the boil
• then reduce the heat to a simmer and cook for 10-12 minutes
• or until the pears are tender. Drain well and set the pears aside to cool.
• When the pears have cooled
• remove the cores and finely chop the flesh.
• Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the layer of pears and then sprinkle over two tablespoons of the remaining caster sugar. Repeat the layering process until all of the chopped pears
• blackberries and sugar have been used up.
• Sprinkle over the crumble topping and bake the crumble in the oven for 20-25 minutes
• or until the crumble is golden-brown and the filling is bubbling.
• Meanwhile
• make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
• Place the milk and cream into a saucepan and bring to the boil. Pour onto the egg mixture
• whisk well
• then return the mixture to the pan. Heat gently
• until the custard is thick enough to coat the back of the spoon.
• To serve
• divide the crumble between serving bowls and pour the custard over.