Ingredients:
- 3 tbsp cornflour
- For the crumble topping:
- 130g plain flour
- 100g brown sugar
- 1 tsp baking powder
- Pinch of salt
- 120g cold unsalted butter, cut into cubes
- To serve:
- For the filling:
- 400g strawberries, hulled and halved
- 500g ripe pears (about 4 pears), cored and chopped
- 120g sugar
- 1 tbsp lemon juice
- Ice cream, whipped cream or custard
Method:
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2. In a bowl, toss the strawberries and pears with the sugar, lemon juice and cornflour. Transfer to a 23cm square baking dish (either ceramic or glass).
3. In a bowl, whisk together the flour, sugar, baking powder and salt for the crumble topping.
4. Use your fingers, a fork or a pastry cutter to rub the butter into the dry ingredients until large crumbs are formed. Scatter the crumble topping evenly over the top of the fruit.
5. Bake for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.
6. Allow the crumble to cool for 10-15 minutes. Serve with vanilla ice cream, whipped cream or custard.
