Mango, Pear And Ginger Crumble

Ingredients

Filling:

• 450g ripe pears, peeled, cored and thickly sliced
• 1 tbsp muscovado sugar
• 4 tbsp water
• 2 mangoes, peeled, stoned and roughly chopped
• 1 piece stem ginger

Topping:

• 175g plain flour
• 85g butter
• 85g muscovado sugar
• 85g pecan nuts, very roughly chopped

To serve:

• Cream or ice cream

Method

1. Heat oven to 180ºC.
2. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 minutes, until the pears are just tender.
3. Remove from the heat and stir in the mangoes and ginger.
4. Spoon into a 1.75 litre baking dish and leave to go cold.
5. To make the topping, rub the butter into the flour, stir in the sugar and pecan nuts (or blitz in food processor).
6. Sprinkle the topping over the fruit.
7. Freeze or bake for 30 minutes until browned.
8. If cooking from frozen, heat oven to 180oC and bake for 50 minutes or until the topping is brown.