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Date Posted: 05:38:00 10/24/02 Thu
Author: S
Subject: Pear and apple crumble

Demerara sugar is the secret of the requisite crumbly topping,helped
along here with ground almonds.If there are still any blackberries
around,add them and let them collapse throughout cooking to provide
delicious,sticky juices.Plums are good,too.

3 pears,around 600 g
3 granny smith apples,around 500g
100g unrefined golden caster sugar
3tbsp water

FOR THE CRUMBLE

100 g butter,chilled
150 g plain flour,sifted
1/2 tsp ground cinnamon
75 g unrefined demerara sugar
75 g ground almonds
Pinch of salt

Heat oven to 180C/Gas mark 4.To make the crumble,cut the butter
into tiny cubes and rub lightly into the sifted flour and cinnamon
with your fingertips.Alternatively,briefly whizz the sifted flour,
cinnamon and butter in the blender or food processor until crumbly
(although the manual method will give you a crumblier crumble).Stir
in the sugar and almonds.

Peel and core the pears and apples,and slice or cube as you like.
Lightly toss with caster sugar and pile into a lightly buttered
1.5-litre ovenproof dish,levelling out the top.Spoon over the water.

Spread the crumble topping evenly and generously over the fruit,and
bake for 40 to 50 minutes until the fruit is bubbling hot and the
topping is golden.

Serve warm with cream,ice-cream or custard.

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