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Pear and peach crumble

Traditional, warm and inherently British, what more could you possibly want? This simple pear and peach crumble is the perfect end to a delicious Sunday roast.

pear crumble

This is a foolproof dessert that is ready in no time. You can even make the individual crumbles the day before and store them in the fridge overnight. When you are ready to eat, simply heat them up in the oven.

Pear and peach crumbles

Serving size 4



  • 80 grams caster sugar
  • 2 peaches, peeled and cubed
  • 2 pears, peeled and cubed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg


  • 100 grams unsalted butter
  • 100 grams self-raising flour
  • 80 grams caster sugar
  • 1 teaspoon salt
  • 4 tablespoons oats
  • 4 teaspoons brown sugar


  1. Prepare 4 oven-safe ramekins by greasing them with butter. Set them aside on a baking tray.
  2. In a heavy-bottomed saucepan, put the caster sugar, peaches, pears and spices and enough water to cover the fruit.
  3. Bring the water to a boil then lower the heat to a gentle simmer for approximately 5 minutes, or until the fruit is tender. Remove the pan from the heat.
  4. Put the butter, flour, caster sugar and salt in a large mixing bowl. Using your fingertips, rub the ingredients together thoroughly to create the texture of coarse sand.
  5. Add the oats to the crumble mix and stir until completely combined.
  6. Assemble the crumbles by evenly allocating the fruit filling into each of the ramekins.
  7. Top with the crumble mixture, also evenly allocated, and finish by sprinkling with brown sugar.
  8. Bake the crumbles in an oven, preheated to 180 degrees C/Gas Mark 4, for approximately
    8 minutes or until the crumble is golden brown.
  9. Remove them from the oven and serve, still in the ramekins, with a generous dollop of clotted cream or creme fraiche.

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