Crumble with blackberry and sloe gin ice cream

Crumble with blackberry and sloe gin ice cream
Cook the crumble in six small ovenproof dishes if you prefer
Serves 6  / 
Prep 10 mins  / 
Cook 40 mins


6 Coop Conference pears, peeled, cored and cut into chunky slices
340g Coop frozen summer fruits
90g Coop Fairtrade light brown soft sugar
Juice of 1 lemon
90g Coop plain flour
70g porridge oats
1 tsp ground cinnamon
90g Coop unsalted butter, chopped into pieces
60g mixed nuts (we used walnuts, almonds and cashews), chopped
500ml tub Coop Irresistible West Country cream blackberry & sloe gin ice cream


1.Preheat the oven to 200°C/fan 180°C/ Gas 6.

2. Toss the fruit with 40g of the sugar and the lemon juice, then tip into a pie dish and press down.

3. For the crumble, mix the flour, oats, cinnamon and remaining sugar in a bowl.

4. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs, then toss through the nuts.

5. Sprinkle over the fruit, then bake for 35-40 mins, or until the top is dark golden and bubbling. Serve warm with a scoop of ice cream.