Pear and Blackberry Crumble

This weekend is perfect for making this delicious pear and blackberry crumble! Patricia, author of Sabores&Momentos, walks you through the step-by-step of this recipe that will surprise you with its delightful texture and flavor. Plus, it's very easy to make!

How wonderful, we are already fully immersed in this beautiful season that is spring! We have more daylight and the evenings get longer — the perfect excuse to enjoy them with tables decorated with flowers and snacks that fill the house with aroma. And that's exactly what I bring you today…

Just last week some friends came over for tea and I knew right away I would prepare a pear and blackberry crumble that would add flavor, color and texture, and the result in the mouth is delicious. Served freshly made and still warm with a scoop of ice cream, or simply on its own, it’s an irresistible dish!

You might think it's a somewhat elaborate dish, but not at all!! It's very simple: chop the pears and add the blackberries, a pinch of flour, the sugar and a tablespoon of honey, season with cinnamon or vanilla and let it rest while in no time you prepare the oat, flour and butter topping... Then straight to the oven just before your guests arrive!

Quantities are very easy: if there are more of you add more and if there are fewer add less, hahaha it's no trouble at all. Also nowadays we don't have to wait for blackberry and blueberry season in summer, since we can find them delicious and packaged in almost all supermarkets and of very good quality, ready to eat directly or incorporated into your favorite desserts.

And to present it at the table, your favorite ovenproof dish. I chose this beautiful one from Emile Henry that goes from oven to table, as you know I like, but there are many different alternatives in the shop that might steal your heart!

Nezumi ceramic plate by Tokyo Studio, Emile Henry fluted ceramic dish, Pallarès carbon steel knife, T&G wooden cutting board, Paderno scissors, Bérard honey spoon and Le Creuset ceramic ramekin.

Ingredients (for 6-8 people)

For the filling:

• 800gr (3-4 pears) of pears diced (I used Conference, but Blanquilla or any other variety that is tender and juicy will also work)
• 200gr of blackberries (fresh or frozen)
• 150gr - 200gr of blueberries
• 2 tablespoons of whole wheat flour (or all-purpose)
• 55gr of cane brown sugar

For the Topping:

• 70gr of oats
• 35gr of whole wheat flour
• 80gr of cane brown sugar
• 115gr of butter
• Pinch of nutmeg
• Pinch of dried rosemary

Preparation

1. Preheat the oven to 175º.
2. Prepare the filling by washing, peeling and dicing the pears into small cubes (about one and a half centimeters).
3. In a large bowl, mix the diced pears with the rest of the filling ingredients. Stir well and set aside.
4. Next prepare the topping. Mix the ingredients in a bowl: sugar, flour, oats, nutmeg and rosemary. Cut the butter into small cubes and add to the oat bowl, mixing well but without pressing the butter cubes, simply coating them with the mixture.
5. Pour the pear and blackberry filling into our Emile Henry fluted ceramic dish and evenly distribute the oat and butter mixture over the top, covering it well.
6. Bake until the entire oat crust on the surface starts to brown and the edges of the filling appear bubbly and jam-like (about 45 minutes or a bit longer).
7. Remove from the oven and let cool for about 15 minutes before serving.

Nezumi ceramic plate by Tokyo Studio, Le Creuset ceramic ramekin, Luigi Bormioli airtight jar and Emile Henry fluted ceramic dish.