Cookie Dough Fruit Crumbles

cook 20 mins
  • 2 ripe but firm pears, peeled, cored and diced, or 400 g (13 oz) can pear halves in juice, drained and diced
  • 125 g (4 oz) raspberries, thawed if frozen
  • 1–2 tablespoons soft dark brown sugar, according to taste
  • 75 g (3 oz) plain flour
  • 50 g (2 oz) cold unsalted butter, diced
  • 100 g (3 1/2 oz) shop-bought chilled cookie dough, chopped
  • cookie dough ice cream, to serve (optional)
  • Gently mix together the pears, raspberries and sugar in a bowl, then spoon into 4 large ramekins or a medium ovenproof dish and place on a baking sheet.
  • Place the flour and butter in a mini food processor and pulse until the mixture resembles fine breadcrumbs. Add the chopped cookie dough and pulse briefly to mix, but not chop too finely.
  • Sprinkle the topping over the fruit and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until golden. Serve with scoops of cookie dough ice cream, if liked.
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