Ingredients
For the crumble
110g/4oz butter
110g/4oz demerara sugar
180g/6½oz plain flour
For the filling
5 pears, peeled and left whole
150g/5oz caster sugar
300g/10oz blackberries
fresh cream or ice cream, to serve

Method
1. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof gratin dish with butter.
2. In a large bowl, mix together the butter and the sugar, using your fingertips, until the mixture resembles breadcrumbs.
3. Add the flour, mix until well combined, then set aside.
4. For the filling, place the whole pears into a pan, cover them with water and add 50g/2oz of the sugar. Bring the mixture to the boil, then reduce the heat to a simmer and simmer for 10-12 minutes, or until the pears are tender. Drain well and set the pears aside to cool.
5. When the pears have cooled, remove the cores and finely chop the flesh.
6. Spoon a quarter of the pears in an even layer at the bottom of the greased ovenproof dish.
7. Scatter a quarter of the blackberries over the pears, then sprinkle over two tablespoons of the caster sugar.
8. Repeat the layering process until all of the pears, blackberries and sugar have been used up.
9. Sprinkle over the crumble mixture and bake the crumble in the oven for 20-25 minutes, or until the crumble is golden-brown and the filling is bubbling.
10. Serve immediately with fresh cream or ice cream.