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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

  • Feeds 6 Feeds 6
  • Ready in 50 minutes

Each serving contains

  • Energy
    2407kj 575kcal
  • Fat
    High 40%
  • Saturates
    High 73%
  • Sugar
    High 55%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 71g

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Big Bag Option


  • 6 Co-op Conference pears, peeled, cored and cut into chunky slices
  • 340g Co-op frozen summer fruits
  • 90g Co-op Fairtrade light brown soft sugar
  • Juice of 1 lemon
  • 90g Co-op plain flour
  • 70g porridge oats
  • 1 tsp ground cinnamon
  • 90g Co-op unsalted butter, chopped into pieces
  • 60g mixed nuts (we used walnuts, almonds and cashews), chopped
  • 500ml tub Co-op 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