Pear and blackberry crumble
A warming pudding for a treat, this crumble contains one and a half portions of fruit. It's suitable for those on a reduced protein diet.
Chef
Ingredients
Crumble filling
5 large pears
25g unsalted butter
100g fresh or frozen blackberries
50g caster sugar
Crumble topping
75g unsalted butter
40g ground almonds
40g porridge oats
160g plain flour
40g soft dark brown sugar
40g demerara sugar
1 pinch ground ginger
Method
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Step 1
Pre-heat your oven to 160°C /gas mark 4. Peel, core and roughly chop the pears.
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Step 2
Melt the butter in a pan and add the pears. Cook until soft, turning frequently until most of the liquid has evaporated. Add the blackberries and sugar and stir until the sugar has dissolved. Remove from the heat.
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Step 3
Mix all the crumble topping ingredients in a food processor or mixer, or in a bowl, rub together using the tips of your fingers until the mixture resembles breadcrumbs. It is okay to leave a few little lumpy bits as these add character to the finished dish.
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Step 4
Fill an oven-proof serving dish with the fruit mixture and spoon the crumble mix over the top.
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Step 5
Bake for 20 minutes until the topping is golden brown and bubbling.
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Step 6
Serve with cream (clotted cream if you are feeling indulgent) or a low-fat crème fraiche.
Food facts
The sugar, flour, oats and fruit are the main sources of carbohydrate in this pudding. The carbohydrate values have been provided for those who have trained in insulin adjustment.
This recipe contains fruit which is a source of potassium so if you are on a potassium restriction you may need to limit fruit elsewhere in the day.
If you have been prescribed a phosphate binder ensure you take them with this dish.
If you have been advised to follow a low protein diet but would like the occasional pudding then this is a suitable, delicious dish.
Use gluten-free flour and gluten-free porridge oats.
Replace the butter with a dairy-free spread.
If you are on a weight-reducing diet, or want to reduce the amount of sugar or fat you eat, you can replace the sugar with artificial sweeteners. For the crumble topping, use a low-fat spread or 50:50 butter and low fat spread combination. Choose to serve with a low-fat crème fraiche or custard made with skimmed milk.
To reduce the cost of this dish you could use tinned fruit or seasonal fruits.
Refrigerate any leftover crumble and eat within two days.