Ingredients
- <ul> <li>250g wholewheat flour</li> <li>100g demerara sugar</li> <li>50g muscovado sugar</li> <li>pinch cinnamon</li> <li>pinch grated nutmeg</li> <li>180g butter</li> <li>12 pears peeled, cored and diced</li> <li>500g frozen cranberries</li> <li>50g dried cranberries</li> <li>100g granulated sugar</li> <li>zest and juice of 1 orange</li> <li>1 tbsp vanilla essence</li> </ul>
Take 50g of demerara and 25g of muscovado and blitz in a blender with the flour, spices and 120g of the butter until it forms crumbs. Put the cranberries (dried and frozen) in a saucepan with the granulated sugar, orange juice and zest and vanilla essence, and cook on medium heat with a lid on, until thick and syrupy – about 15 minutes. Meanwhile, over a medium heat, melt the remaining 60g of butter and then fry the diced pears with the rest of the demerara and muscovado until golden brown and caramelised.
The crumble is assembled in layers in a gratin dish: half the pears followed by half the compote, then the same again. Finally, scatter over the crumbed topping. Bake at 180 degrees/gas 4 until golden brown and bubbling – about 35-40 minutes.
