February Seasonal Ingredient- Pear Scrumble

No, I haven’t made a mistake, this isn’t a crumble and this isn’t some kind of weird scramble thing, this is a fruit scone-crumble! When I was searching for sweet recipes that used this month’s seasonal ingredient; pear, I came across so many beautiful looking cakes and pies but as soon as I saw this scrumble I knew this is what we were making today! It uses a few ingredients, but they’re all easy to come by, and the process of putting it all together is VERY simple, so let’s go! 

Serves 4

For The Filling:

3 Bramley/cooking Apples, peeled and roughly chopped
50g Caster Sugar 
3 Pears, peeled and roughly chopped 
225g Blackberries 

For The Scrumble:

250g Plain Flour 
125g Butter 
100g Caster Sugar 
4 tbsp Milk 
2 tsp Vanilla Extract 
Granulated Sugar to sprinkle on top 

To start with put the apples in a small pan with the caster sugar and heat on a low until the apples are pulpy. 

Once soft, take off the heat and add in the pears and blackberries. 

Once you’ve incorporated the fruit, tip it into a pie dish/roasting tin and smooth it out so that it reaches all the corners.

Preheat the oven to 180C/ 160 Fan/ Gas Mark 4. 
To make the scrumble add flour, butter, sugar, milk, and vanilla into a mixing bowl and mix until you get a soft and clumpy scone-like dough. 

Once you have your dough, start ripping small bite-size chunks and scattering them evenly across your fruit mixture. It doesn’t have to be in perfect alignment and there can be gaps in between but just use all the dough in varying sizes until your fruit mixture is covered. 

When you’ve used all your dough, generously sprinkle the granulated sugar all over the top of the scrumble. 

Pop the scrumble in the oven for 40-45 mins until the fruit is bubbling and the scone topping is a light golden brown!

Doesn’t it look amazing! I had fun making both seasonal ingredient recipes this month but this scrumble was by far the best one, and you know it must taste good because even my partner took a box full to work to have with his lunch! I was impressed with the basic ingredients used as well as how simple the process was, it might make a bit of a mess having to use different pots, pans, and mixing bowls but the outcome is more than worth it. 
My favourite part of this dish was the scone/crumble topping, I could eat a bowlful of that topping on its own with custard! The scumble topping is the perfect balance of crunchy on the outside but soft and crumbly on the inside, it’s thick so it cuts through the tartness of the fruit but it’s also lovely and sweet from that sprinkling of sugar on top, for me, it’s an all-round perfect dessert and I know that as soon as we can see family members again I'll be making this for them! 

H x