Pear and blackberry crumble

Prep time: 15 mins
Cook: 25 mins
Serves: 6

A warming pudding for a treat, this crumble contains one and a half portions of fruit. A suitable pudding for those on a reduced protein diet.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
67.4g	Carbohydrate
442.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
67.4g	Carbohydrate	442.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

A twist on a classic dessert, this delicious crumble recipe is sure to become a family favourite.

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Kidney Kitchen - Pear and Blackberry Crumble

Ingredients

Crumble filling

5 large pears

25g unsalted butter

100g fresh or frozen blackberries

50g caster sugar

Crumble topping

75g unsalted butter

40g ground almonds

40g porridge oats

160g plain flour

40g soft dark brown sugar

40g demerara sugar

1 pinch ground ginger

Method

Pear and blackberry crumble

Pre-heat your oven to 160C /gas mark 4. Peel, core and roughly chop the pears.

Melt the butter in a pan and add the pears. Cook until soft, turning frequently until most of the liquid has evaporated. Add the blackberries and sugar and stir until the sugar has dissolved. Remove from the heat.

Mix all the crumble topping ingredients in a food processor or mixer, or in a bowl, rub together using the tips of your fingers until the mixture resembles breadcrumbs. It is okay to leave a few little lumpy bits as these add character to the finished dish.

Fill an oven-proof serving dish with the fruit mixture and spoon the crumble mix over the top.

Bake for 20 minutes until topping is golden brown and bubbling.

Serve with cream (clotted cream if you are feeling indulgent) or a low-fat crème fraiche.

Food Facts

Carbohydrate

The sugar, flour, oats and fruit are the main sources of carbohydrate in this pudding. The carbohydrate values have been provided for those who have trained in insulin adjustment.

Phosphate/ potassium

If you have been prescribed a phosphate binder ensure you take them with this dish. This recipe contains fruit which is a source of potassium so if you are on a potassium restriction you may need to limit fruit elsewhere in the day.

Protein

If you have been advised to follow a low protein diet but would like the occasional pudding then this is a suitable, delicious dish.

Gluten free

To adapt this recipe, trying using a mix of gluten free flour and gluten free porridge oats.

Vegetarian

Yes

Vegan

For a vegan alternative replace the butter with a dairy free spread.

Healthier option

If you are on a weight reducing diet or want to reduce the amount of sugar or fat you eat, you can replace the sugar with artificial sweeteners. For the crumble topping, use with a low-fat spread or 50:50 butter and low fat spread combination. Choose to serve with a low-fat crème fraiche or custard made with skimmed milk.

Cheaper option

To reduce the cost of this dish you could use tinned fruit or seasonal fruits.

Storage

Refrigerate any leftover crumble and eat within two days.