Another no weigh crumble recipe for you. It’s the only way to make it. Find my no weight rhubarb crumble recipe here.
I’d walked into the local Co-op this week and found lots of bags of marked down pears. I snapped up four bags, although I wasn’t quite sure what to do with them, but the man loves crumble so he asked for them to be turned into his favourite dessert.
- Pears - I used four bags of small pears, with 6 pears in each bag. Topped and tailed, then cored and sliced.
- Plain Flour.
- Wash the pears, core them, then chop them up.
- I put these into the crumble bowl, put the oven on to 140C and baked them with some water and two tablespoons of sugar for 20 minutes.
- Tip out some of the excess water if there is more than a centimetre or so in the bottom of the bowl, then sprinkle on some sugar. The more sugar you add, the sweeter your crumble will be. I added very little as pears are sweet anyway.
- I simply tip some flour into a bowl, then top up with oatmeal. I'd say it was likely to be around 100 grammes. I added about four times as much oatmeal, them mixed it well.
- Add sugar. Do it to taste. I just tipped some out of my pack, about the same amount as for the flour.
- Add in a couple of tablespoons of soft butter, then work the mix into breadcrumbs. Add a little more butter if you need to.
- Bake in a moderate oven, around 160 degrees C for about 20 - 30 minutes, or until the top begins to turn golden brown in colour.
- Serve with cream, custard, toffee sauce, or just on its own. Fabulous