Foolproof slow roast chicken
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Blackberry & pear scrumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 6 Bramley applespeeled, cored and roughly chopped
- 100g caster sugar
- 6 ripe pearspeeled, cored and roughly chopped
- 450g blackberries
For the scrumble
- 500g plain flour
- 250g buttersoftened
- 200g caster sugar
- 8 tbsp milk
- 2 tsp vanilla extract
- granulated sugarfor sprinkling
Nutrition: per serving
- kcal585
- fat22g
- saturates13g
- carbs97g
- sugars59g
- fibre6g
- protein6g
- salt0.34glow
Method
step 1
Put the apples in a pan with the sugar. Cover and cook over a gentle heat until half the fruit is pulpy. Take off the heat, stir in the pears and blackberries and divide between baking dishes, or 10 ramekins or individual pie dishes.
step 2
Heat the oven to 180C/160C fan/gas 4. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like dough. Drop clumps all over the top of the fruit, then sprinkle generously with granulated sugar. Wrap and freeze, or bake for 40-45 mins until the fruit is bubbling and scrumble golden and crisp. Delicious with vanilla ice cream or double cream.
step 3
To cook from frozen: bake at 180C/160C fan/ gas 4 for 1 hour 30 mins.
