Ingredients

• 4 small pears
• peeled and cut into 2cm/¾in dice
• 2 tbsp lemon juice
• 4½ tbsp caster sugar
• 2 medium cooking apples
• preferably Bramley variety
• peeled and cut into 2cm/¾in dice
• 16 blackberries
• 40g/1½oz wholemeal flour
• 40g/1½oz plain flour
• 50g/1¾oz unsalted butter
• chilled and cut into 2cm/¾in cubes
• 25g/1oz soft brown sugar
• pinch of salt
• 100g/3½oz dried cobnuts or hazelnuts
• 150ml/5fl oz double cream
• 100ml/3½fl oz Greek yoghurt
• 100ml/3½fl oz mascarpone
• 1 tbsp caster sugar
• ½ tsp vanilla essence
• ½ tsp ground cardamom
• ½ tsp ground star anise

Directions

• Preheat the oven to 180C/350F/Gas 4. Mix the pears
• lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray
• cover with aluminium foil and place in the oven. After 10 minutes
• add the apples
• cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork
• set aside to cool then fold in the blackberries.
• To make the crumble
• place both the flours in a mixing bowl with the butter and brown sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool.
• Add the remaining three tablespoons of caster sugar and the nuts to a non-stick saucepan and cook over a gentle heat for 5-6 minutes
• swirling the pan regularly
• until the sugar has melted and coated the nuts evenly and the mixture is golden-brown. Tip the mixture onto a baking tray lined with greaseproof paper and set aside to cool. Once cooled
• crush the nuts into a coarse powder.
• For the cream
• place all the ingredients in a large mixing bowl and whisk to soft peaks
• taking care not to over-whisk.
• To assemble
• spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture
• cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once
• or chill for a few hours. If you are serving the dish chilled
• scatter over the nuts at the last minute.