Pear and blackberry crumble

This weekend is perfect for preparing this delicious pear and blackberry crumble ! Patricia, author of Sabores&Momentos , tells you the step-by-step instructions for this recipe that will surprise you with its delicious texture and flavour. It's also very easy to make!

How wonderful! We are already fully immersed in this beautiful season that is spring! The light accompanies us for longer hours and the evenings are longer, the perfect excuse to enjoy them with tables decorated with flowers and snacks that fill the house with aroma. And that is what I bring you today…

Just this past week some friends came over for a snack and I knew for a fact: I was going to make them a pear and blackberry crumble that would add flavour, colour and texture and would be 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 rather elaborate dish, but it's not at all! It's not complicated at all: you chop the pears and add the blackberries, a pinch of flour, sugar and a spoonful of honey, season with cinnamon or vanilla and let it rest while in no time you have the oatmeal, flour and butter topping ready... And straight into the oven just before your guests arrive!

The quantities are very easy, if there are more of you, add more and if there are fewer of you, add less, hahaha, it is not complicated at all. Also, nowadays we do not have to wait for the season of blackberries and blueberries in the summer, but we 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 to the table, your favourite ovenproof mould. I have chosen this beautiful one from Emile Henry that goes from the oven to the table, as you already know I like it, but there are many different alternatives in the shop that you might fall in love with!

Nezumi ceramic plate by Tokyo Studio , wavy ceramic mould by Emile Henry , 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 diced pears (I used Conference, but Blanquilla or any other variety that is tender and juicy will also work)
• 200g blackberries (fresh or frozen)
• 150gr - 200gr of blueberries
• 2 tablespoons whole wheat flour (or conventional)
• 55gr of brown cane sugar

For the Topping:

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

Preparation

1. Preheat the oven to 175º.
2. We prepare the filling by washing, peeling and cutting the pears into small cubes (approximately one and a half centimetres).
3. In a large bowl , mix the chopped 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 bowl of oats, stirring everything well but without pressing the butter cubes, simply covering them with the mixture.
5. We pour the pear and blackberry filling into our Emile Henry wavy ceramic mould and evenly distribute the oat and butter mixture and cover it well on top.
6. Place in the oven until the entire oat crust on the surface begins to brown and the edges of the filling appear bubbly and jam-like (about 45 minutes or so).
7. Remove from the oven and let cool for about 15 minutes before serving.

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