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Pear and raspberry crumble

A recipe from the Good Food collection.


Pear and raspberry crumble
Pear and raspberry crumble
  • 1.5 kg (3 lb 5 oz or about 6 large) ripe but firm pears
  • 2 tablespoons caster (superfine) sugar
  • 3 star anise
  • 125 g (4½ oz/1 cup) raspberries
  • 125 g (4½ oz/1 cup) plain (all-purpose) flour
  • 95 g (3½ oz/½ cup) soft brown sugar
  • 100 g (3½ oz) unsalted butter, cut into cubes
  • vanilla ice cream, to serve


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.

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