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English Pear & Almond Crumble with Proper Custard

4.2/5 rating (6 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 35 mins
  • Difficulty: Very Easy
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English Pear & Almond Crumble with Proper Custard

When the nights are drawing in and the temperature starts to fall what better than a bowl of piping hot crumble with golden syrup custard. Mmmmm!


  • 6 very ripe pears
  • 4 tablespoons olive oil
  • 1 large lemon, the zest and juice of
  • 400g sugar
  • 2 pinches cinnamon powder (optional)
  • For the Topping
  • 135g cold unsalted butter
  • 225g plain flour
  • 125g light brown sugar
  • 100g ground almonds
  • To make the Custard
  • 30g birds custard, made into a paste with a little milk
  • 1 pint whole milk
  • sugar to taste
  • 2 tablespoons golden syrup

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  • Pre heat the oven to 200c, Gas Mark 6.
  • Peel and core the pear, then cut into large chunks.
  • Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then and the pears. Cook for 5 minutes to soften slightly depending on how ripe they are.
  • Carefully pour the pears into a colander over a bowl to drain away some of the liquid, then transfer into a large baking dish say 20cm square, roughly. Add a little of the liquid back in if its too dry.
  • Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs. Tip into a bowl and stir through the sugar and ground almond carefully. Spoon over the top of the stewed pears. Bake in the pre heated oven for 30 - 40 minutes or until well browned.
  • For the custard, mix the custard powder to a paste.
  • Bring the milk to the boil and add the paste and the sugar. Stir continuously over a gentle heat until the custard thickens. Finally stir though the golden syrup.

Serve the crumble with the custard.

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