Pear and rosemary crumble

Catherine Fulvio adds a herby twist to a classic crumble recipe
By Catherine Fulvio
Pear and rosemary crumble
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 6 pears, cored, peeled and sliced
  • 5 tbsp sugar
  • 2 sprigs rosemary

For the crumble

  • 65 g plain flour
  • 65 g wholemeal flour
  • 90 g butter
  • 65 g brown sugar
  • 5 walnuts, roughly chopped
  • 65 g oatmeal
  • 1/2 tsp chopped rosemary

To serve

  • Natural yoghurt or ice cream


1. Preheat the oven to 190C/Fan 170C/Gas 5. Grease an ovenproof pie dish.
Place the pears, sugar, rosemary and water in a saucepan, cover and cook for 4-5 minutes until the fruit has softened. Remove the rosemary.

2. To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, walnuts, oatmeal and rosemary.

3. Spoon the fruit into the ovenproof dish. Sprinkle the crumble topping over the fruit. Bake for 20 minutes until golden brown. Serve warm with a spoon of yoghurt or your favourite ice cream.

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