Recipe: Pear, Cranberry & White Chocolate Crumble


If traditional Christmas pudding isn't your thing then make something more classic and familiar all year round, but just use festive flavours. Pear and cranberry crumble with other flavours of white chocolate, ginger and star anise.


Fruit Base

  • 5 pears
  • 100 g fresh cranberries
  • 1 knob of butter
  • 1 star anise
  • 1 squeeze of lemon
  • 50 g white chocolate


  • 100 g self-raising flour
  • 75 g cold, salted butter
  • 4 tbsp soft brown sugar
  • 1/2 tsp ground cinnamon
  • 200 g gingernut biscuits
  • 1 tbsp candied stem ginger
Preheat an oven

Step 1

Preheat An Oven

Preheat an oven to 200°C.

Chop the pears

Step 2

Chop The Pears

Peel, core and chunk the pears into thumb-sized pieces. Heat a frying pan and toss in the knob of butter with the star anise.

Cook pears & cranberries

Step 3

Cook Pears & Cranberries

Add the pear pieces and fry for a couple of minutes to begin to soften, then add the cranberries to cook for a few minutes more. Squeeze in the lemon juice.

White chocolate stage

Step 4

White Chocolate Stage

Transfer the pear mix to a deep ovenproof serving dish, removing the star anise. Chop up the white chocolate and scatter over the fruit mix, so that it begins to melt.

Start the crumble

Step 5

Start The Crumble

Rub the cold cubed butter into the flour in a clean bowl, then stir through the sugar and ground cinnamon.

Bash the biscuits

Step 6

Bash The Biscuits

Bash the biscuits into a fine crumb and mix those into the crumble too.

Scatter the crumble on top

Step 7

Scatter The Crumble On Top

Scatter the fruit mix with plenty of the crumble mixture and top with chopped candied ginger. Save the spare crumble in a sandwich bag for another day… it’ll keep in the fridge for up to a week.

Bake and serve

Step 8

Bake And Serve

Bake for 15 minutes until golden on top and the apple mixture is bubbling. Serve with a jug of steaming custard.

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