Ingredients
Filling
- 100g unsalted butter, chilled and cubed, plus extra for the tin
- 1 large ripe pear, peeled, cored and roughly chopped into 1cm chunks
- 175g fresh blackberries
- 1 tbsp honey
- ½ lemon, zested, plus 1 tbsp of juice
- 1 tsp vanilla extract
Base
- 100g wholemeal flour
- 50g light brown sugar
- 30g ground almonds
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
CRUMBLE
- 50g unsalted butter, chilled and cubed
- 40g plain wholemeal flour
- 30g light brown sugar
- 60g walnuts, roughly chopped
- 20g oats
- ½ tsp ground cinnamon
- ½ tsp ground ginger
Directions
- Butter and line a 20cm square cake tin.
- Put the pear, blackberries, honey, lemon juice and zest, vanilla extract and 30ml of water in a medium pan.
- Bring to a boil, then reduce the heat to medium and simmer for 10-12 minutes, mashing with a fork every so often, until the pears are soft but still have some shape and most of the liquid has evaporated. Remove from the heat and set aside to cool.
- For the base, put the 100g of butter, plus the flour, sugar, almonds and spices in a food processor. Pulse until there are no patches of dry ingredients and the mixture has just started to come together.
- Press the mixture into the base of the tin until you get an even layer. Prick all over with a fork then transfer to the fridge for 15 minutes.
- Meanwhile, make the crumble by putting the butter and flour in the food processor and pulsing briefly until you have a mixture that resembles very rough breadcrumbs.
- Add the remaining crumble ingredients and pulse until everything is combined but still lumpy – you want there to be some bigger chunks. Chill until needed.
- Heat the oven to 180C/fan 160C/gas 4. Once you have finished chilling the base, bake for 20 minutes then leave to cool for 5 minutes.
- Spoon the jam over the base, carefully spreading with the back of the spoon, and scatter over the crumble.
- Return to the oven and bake for a further 30 minutes until cooked through. Leave to cool completely in the tin until firm, then cut into 12 bars and serve.