Autumn Fruit Crumble
100g/3½oz/7 tbsp butter, diced, plus extra to grease
900g/2lb pears, peeled, cored and chopped
juice of 1 lemon
225g/8oz/1 cup caster (superfine) sugar
2 tsp ground ginger
225g/8oz/2¼ cups plain (all-purpose) flour
75g/3oz/½ cup chopped hazelnuts
cream or ice cream to serve
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a large shallow ovenproof dish
2 Gently toss the pears in the lemon juice in a bowl. Add 8 tbsp sugar and the ginger, then spoon into the prepared dish and level down the top.
3 Put the butter, flour and the remaining sugar in a food processor and blitz until the mixture resembles fine breadcrumbs (or rub in with your fingers). Stir in the hazelnuts and spoon the crumble topping over the fruit.
4 Bake in the oven for 35–40 minutes until the fruit is tender and the crumble is golden brown and bubbling.
5 Serve hot with cream or ice cream.