I made this for dinner tonight, courtesy of a give-away recipe card from a supermarket.
2 large, ripe pears, peeled, cored and roughly chopped
1 tablespoon of lemon juice
3 tablespoons of muscovado sugar
150g stoneground flour
100g cold unsalted butter, cut into small cubes
50g fruity style muesli, the one I use has cranberry, cherry and almond
Preheat oven to Gas mk 4/180C. Lightly grease 1 litre shallow ovenproof dish.
Place blackberries and chopped pears in the bottom of the dish and sprinkle the lemon juice and 1 tablespoon of the sugar. Set aside whilst you make the crumble topping.
Place the flour in a bowl, add butter and rub in lightly until the mix resembles breadcrumbs. Stir in remaining sugar and the museli mix. Sprinkle the crumble topping over the fruit and press down lightly.
Place dish on a baking tray and cook for 35-40 mins until the topping is golden brown and the blackberries are just releasing their juices and pears are tender.
Allow to stand for 10 minutes before serving with Cornish clotted cream - or the thickest cream you can find wherever you live!