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  • 175 g plain flour
  • 1 generous pinch of salt
  • 100 g butter
  • 75 g demerara sugar
  • 50 g ground almonds
  • 25 g butter
  • 350 g apples: peeled, cored & chopped
  • 350 g pears: peeled, cored & chopped
  • finely grated zest of 1/2 lemon
  • 50 g caster sugar
  • 200 g blackberries


  1. Pre-heat the oven to 200°C/180°C Fan/400°F/ Gas 6.
  2. To make the crumble, place the flour and butter into a bowl. Rub together using your fingers until it looks like breadcrumbs. Add the oats, pecans and the demerara sugar.
  3. Put the blackberries and raspberries into a small 2 1/2 pint shallow dish. Sprinkle over the caster sugar. Spread the crumble on top. Bake in the oven for 30 to 35 minutes until bubbling and lightly golden on top.
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