For the crumble topping:
For the filling:
Preheat the oven to 180C and grease an ovenproof dish with butter. I like using Falcon enamelware for this as it ads a vintage charm that suits such a traditional pud.
Rub the butter into the flour in a large bowl, using your fingertips, until you have a mixture that looks like breadcrumbs, mix in the sugar and set aside.
Now peel and chop the pears and pop them into a pan, cover lightly with water and add 50g of the sugar. Bring to the boil then simmer for approximately 10 minutes.
Layer the cooked pears and blackberries into your ovenproof dish and scatter the reminder of the sugar between each layer.
Finally sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.
Serve with double cream, custard or vanilla ice cream, the choice is yours!
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