Elly Curshen, also known as Elly Pear after she founded Bristol’s The Pear Cafe, is a cookery tutor and author of the best-selling cookbook, Fast Days & Feast Days. She champions cooking from scratch and greener ways of eating, and was recently named one of the UK's top 20 Veggie Heroes.

We are delighted to have interviewed Elly in line with the launch of her brand new cookbook, Green. Read all about it and be sure to try her recipe from the book for Oat & Almond Crumble Mix with Tinned Pears and Ready Made Crumble, using Falcon Enamelware.

Almond and Oat Crumble Mix with Tinned Pears and Ready-made Custard



  • 225g plain flour
  • 50g ground almonds
  • 25g jumbo oats
  • 75g demerara sugar
  • 75g light soft brown sugar
  • 200g salted butter, chilled and diced, plus extra for greasing
  • 1 x 410g tin of pear halves
  • Ground cinnamon or nutmeg, for sprinkling
  • 2 tbsp raspberry jam (any berry flavour works well)
  • Ready-made custard, to serve


For the crumble mix combine the flour, ground almonds, oats and sugars in a bowl. Add the butter to the bowl and rub it into the flour mixture until just crumbly and rough.

Freezing guidelines: Fill a freezer bag with the crumble mix and then flatten it out. Freeze the mix in a flat layer, rather than a ball that will freeze solid and be much harder to break a portion off from. It will keep fine for up to 3 months.

Reheating guidelines: There’s no need to defrost. Cook the crumble mix straight from frozen. Easy!

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7 and grease 2 ramekins or small ovenproof dishes (I use enamelware mugs) liberally with butter.

Drain the pear halves and roughly chop them into large chunks. Divide the pears between the greased ramekins or dishes. Sprinkle a little cinnamon or nutmeg over the fruit, then stir to mix well. Add 1 tablespoon of jam to the fruit in each dish. Scatter a handful of the frozen crumble mix over the top of each ramekin.

Sit the ramekins on a baking tray and place in the hot oven to bake for 20 minutes or until the crumble topping is golden.

Serve immediately with some warm ready-made custard.