Pear and blackberry crumble

This weekend is perfect to prepare this delicious crumble of pears and blackberries ! Patricia, author of Sabores&Momentos , tells you the step by step of this recipe that will surprise you with its delicious texture and flavor. It is also very easy to make!

How wonderful, we are fully immersed in this beautiful season that is spring! The light accompanies us for more hours and the afternoons lengthen, the perfect excuse to enjoy them with tables decorated with flowers and snacks that fill the house with aromas. And that's what I bring you today...

Just this past week some friends came to my house for a snack and it was clear to me, I was going to prepare a crumble of pears and blackberries that would give flavor, color and texture and whose result in the mouth is delicious. Served freshly made and still warm with a scoop of ice cream, or simply alone, it is an irresistible dish!

You will think that it is a somewhat elaborate dish, but not at all! It doesn't have any complications: you chop the pears and add the blackberries, a pinch of flour, the sugar and the tablespoon of honey, season with cinnamon or vanilla and let it rest while in no time you have the oatmeal topping ready, flour and butter... And straight into the oven just before your guests arrive!

The quantities are very easy, if you are more you add more and if you are less then you put less, hahaha it has no complication. In addition, today we do not have to wait for the blackberries and blueberries in the summer, but rather 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 favorite refractory mold. I have opted for this beautiful one from Emile Henry that goes from the oven to the table, as you already know that I like it, but you have many different alternatives in the store that you can fall in love with!

Nezumi ceramic plate from Tokyo Studio , corrugated ceramic mold from 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) diced pears (I used Conferencia, but Blanquilla or any other variety that is tender and juicy also works)
• 200g blackberries (fresh or frozen)
• 150gr - 200gr blueberries
• 2 tablespoons whole wheat flour (or conventional)
• 55g of brown cane sugar

For the Topping:

• 70g of oats
• 35g of wholemeal flour
• 80g of brown cane sugar
• 115g 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 (approximately one and a half centimeters).
3. In a large bowl , mix the chopped pears with the rest of the filling ingredients. Stir well and set aside.
4. Next we prepare the topping. We mix the ingredients in a bowl, sugar, flour, oats, nutmeg and rosemary. Cut the butter into small cubes and add to the oatmeal bowl, stirring everything well but without squeezing the butter cubes, simply covering them with the mixture.
5. Pour the pear and blackberry filling into our corrugated Emile Henry ceramic mold and evenly distribute the oatmeal and butter mixture and cover well on top.
6. Bake until all the oat crusts on the surface begin to brown and the edges of the filling appear bubbly and jam-like (about 45 minutes or more).
7. Remove from the oven and let cool for about 15 minutes before serving to the table.

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