Fruity berry crumble
You can't beat this classic, and ours has a shortbread topping and jammy filling.
Serves 6 • Prep 15 mins • Cook 40 mins
1 Heat the oven to 180C Fan/Gas 6. Put the pears and frozen berries into the baking dish. Mix the gin with the cornflour, then pour over the fruit. Sprinkle on the sugar, cinnamon and vanilla extract, tossing to combine.
2 For the crumble, mix together the flour and butter with your fingertips so that the mixture resembles breadcrumbs, then stir in the caster sugar with a knife. Scatter the crumble on top of the fruit in a layer, then sprinkle with the demerara sugar.
3 Bake for 40 mins until the crumble is light golden brown, and the fruit is hot and bubbling.
4 Serve with custard, ice cream or cream - or all three.
Per serving: 648 cals, 25g fat, 16g sat fat, 90g carbs
TIP Vary the fruit to whatever you like - try apple and blueberries or add chocolate chips
Warm caramel brownie
This story is from the February 2024 edition of Woman & Home UK.
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This story is from the February 2024 edition of Woman & Home UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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