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Method
Make it happen
- 01
Rub 140 g butter into 250 g flour and caster sugar, add egg to form pastry and chill 25 minutes. Roll into a 23 cm pie tin and prick the base.
- 02
Rub extra flour with 45 g butter and stir in demerara sugar to make a crumb topping.
- 03
Toss diced pears with sugar, cornflour and ginger. Stir hazelnuts into the crumble topping.
- 04
Spoon fruit into the base and cover with nutty crumble before baking.
- 05
Heat oven to 180°C fan. Spoon the filling into the pastry case, then scatter the homemade crumble evenly over it.
- 06
Bake for 47 minutes until the crumble and pastry are golden and the fruit is bubbling. Leave 20 minutes before serving.