This weekend is perfect to prepare this delicious pear and blackberry crumble ! Patricia, author of Flavors & Moments , tells you the step by step of this recipe that will surprise you with its delicious texture and flavor, and it is also the easiest to make!

How wonderful, we are already fully into 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 our house for a snack and it was clear to me, I was going to prepare a pear and blackberry crumble that would give flavor, color and texture and whose result in the mouth is delicious. Served fresh and still warm with a scoop of ice cream, or simply on its own, it's an irresistible dish!

You will think that it is a somewhat elaborate dish, but not at all! It doesn't have any complications: chop the pears and add the blackberries, a pinch of flour, sugar and a tablespoon of honey, season with cinnamon or vanilla and let stand while in a pis-pas you have ready the topping of oats, 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 there are no complications. In addition, today we do not have to wait for the blackberry and blueberry season in the summer, but rather we find them delicious and packaged in almost all supermarkets and of very good quality, ready to be consumed 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!

Tokyo Studio Nezumi ceramic plate , Emile Henry corrugated ceramic mold , carbon steel Pallarès 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 Conference, but Blanquilla or any other variety that is tender and juicy is also good)
• 200g blackberries (fresh or frozen)
• 150gr - 200gr of blueberries
• 2 tablespoons of wholemeal flour (or conventional)
• 55g brown cane sugar

For the Topping:

• 70gr of oatmeal
• 35g wholemeal flour
• 80g brown cane sugar
• 115g 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 chopping 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. We then prepare the topping. Mix the ingredients in a bowl, sugar, flour, oatmeal, nutmeg and rosemary. Cut the butter into small cubes and add to the bowl of oatmeal, stirring everything well but without squeezing the butter cubes, simply covering them with the mixture.
5. Pour the pear and blackberry filling into our Emile Henry corrugated ceramic mold and evenly distribute the oatmeal and butter mixture and cover well on top.
6. Bake until all of the oatmeal 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 , Luigi Bormioli airtight jar , and wavy ceramic mold by Emile Henry .