Pear & Raspberry Oatey Crumble
Canned Pears, drained - 1 x 410g
Canned Raspberries, drained - 1 x 300g
Porridge Oats - 120g
Plain Flour - 100g
Ground Cinnamon - 1 tsp
Butter - 100g
Whitworths Demerara Sugar - 100g
Pre-heat oven to 180°C / Gas Mark 4.
Tip the drained fruit into a buttered 1.5-litre ovenproof dish, not too deep.
Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the Whitworths Demerara Sugar and rub in again. Sprinkle the crumble topping evenly over the fruit and bake for 30-35 minutes until the juices from the fruit start to bubble up. Cool for 10 minutes before serving.
Canned fruit is available all year round and doesn’t need any preparation. If you have a glut of fresh fruit in the garden you want to use, simply prepare the fruit and top with the crumble.