• 150g blackberries
  • 6 Conference pears, peeled, cored and roughly chopped
  • 1 lemon, juice only
  • 50g light brown sugar
  • 100g plain flour
  • 100g unsalted butter
  • 75g Taste the Difference whole rolled porridge oats
  • 150g fruit, nut and seed mix
  • Taste the Difference clotted cream, to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4 and lightly grease a 1-litre shallow ovenproof dish.

  2. 2

    Fill with the blackberries and conference pears. Sprinkle with lemon juice and 20g of the light brown sugar, then set aside.

  3. 3

    Place the plain flour and the unsalted butter in a bowl and rub together until the mixture resembles breadcrumbs. Stir in the remaining 30g of light brown sugar, the porridge oats and the fruit, nut and seed mix.

  4. 4

    Sprinkle over the fruit and press down lightly. Cook in the preheated oven for 35-40 minutes until the topping is golden and the pears are tender. 

  5. 5

    Allow to stand for 10 minutes, then serve with Taste the Difference clotted cream for a crunchy, seasonal dessert.

  6. 6

    Cook's tip: You could use a mix of your favourite dried fruits and nuts in the crumble topping, or try with apples in place of the pears.

Nutritional Details

Each serving provides
  • Energy 2420kj 578kcal 29%
  • Fat 33.7g 48%
  • Saturates 16.9g 85%
  • Sugars 39.2g 44%
  • Salt 0.13g 2%

% of the Reference Intakes

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