Mango, pear & ginger crumble

• ripe pear↗450g g

  peeled, cored and thickly sliced

• muscovado sugar↗1 tbsp tbsp
• mangoes2

  peeled, stoned and roughly chopped

• stem ginger↗1piece piece

  finely chopped

• plain flour↗175g g
• butter↗85g g
• muscovado sugar↗85g g
• pecan↗85g g

  very roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.