Pear and raspberry crumble

Method

1. Preheat the oven to 190°C (375°F/Gas 5). Peel, quarter and core the pears, then cut each piece in half lengthways. Put into a large saucepan and sprinkle the sugar over. Add 1 tablespoon of water and the star anise. Cover and bring to the boil. Cook, covered, over medium-low heat for 10 minutes, stirring occasionally, until the fruit is tender, but still holds its shape. Drain the pears and discard the star anise. Transfer to a 1.5 litre (52 fl oz/6 cup) capacity baking dish. Scatter the raspberries over the pears.

2. Combine the flour, sugar and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle over the fruit, then bake for 20–25 minutes, until golden brown. Stand for 5 minutes, then serve with vanilla ice cream.