Mango, pear & ginger crumble

bake butter crumble mango mangoes muscovado sugar pear pears pecan pecans pie stem ginger

N/A

Source

Ingredients

450g ripe pear, peeled, cored and thickly sliced

1 tbsp muscovado sugar

2 mangoes, peeled, stoned and roughly chopped

1piece stem ginger, finely chopped

175g plain flour

85g butter

85g muscovado sugar

85g pecan very roughly chopped

Method

Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.

Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.