Blueberry and Pear Buckwheat Crumble

• 500gripe but firm pears, cored and cut into 2cm chunks
• 400gblueberries
• 50gcaster sugar
• 15gcornflour
• 30mllemon juice
• 2gfinely grated lemon zest
• 1 tspvanilla extract
• 100gbuckwheat flour
• 75gplain flour
• 60glight brown sugar
• 110gcold butter, 10g for the dish and 100g diced
• 50gsunflower seeds, roughly chopped
• fine salt, a pinch

Method

1. 1Heat the oven to 190°C fan. Rub a 2-litre baking dish with 10g of the butter.
2. 2Put the pears and blueberries in the dish. Add the caster sugar, cornflour, lemon zest, lemon juice and vanilla, then toss until the fruit is evenly coated.
3. 3Combine the buckwheat flour, plain flour, light brown sugar and salt in a bowl. Rub in the diced butter with your fingertips for 2 minutes until you have a mix of fine crumbs and a few larger clumps.
4. 4Stir through the sunflower seeds, keeping some larger crumble clusters intact. They give the topping proper crunch rather than a sandy finish.
5. 5Scatter the crumble evenly over the fruit without pressing it down. Leave a few gaps so the fruit can bubble up around the edges.
6. 6Bake for 35 minutes until the topping is deeply golden and the fruit is bubbling at the centre, not just around the rim.
7. 7Leave to stand for 10 minutes until the berry juices have thickened slightly, then spoon into bowls while warm.

Per serving

kcal

395

protein

4g

fibre

5.3g

carbs

54.3g

fat

19.6g