This crumble is a perfect pud for the freezer – and we've given it a tropical twist
Ingredients
- 450g ripe pear, peeled, cored and thickly sliced
- 1 tbsp muscovado sugar
- 2 mangoes, peeled, stoned and roughly chopped
- 1piece stem ginger, finely chopped
For the topping
- 175g plain flour
- 85g butter
- 85g muscovado sugar
- 85g pecan very roughly chopped
Method
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Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
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Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.