A delicious and slightly unusual crumble.

Serves 4

For the base:

450g ripe pears, peeled, cored and thickly sliced
1tbsp muscovado sugar
2 mangoes, peeled, stoned and cut into chunks
1 piece of stem ginger, finely chopped

For the topping:

175g plain flour
85g butter
85g muscovado sugar
85g pecans put into a plastic bag and bashed with a rolling pin in order to chop them up.

Heat the oven to 180C/160F/gas mark 4. Then put the pears in a pan with the sugar and 4tbsp water. Cook over a gentle heat for 5 minutes until the pears are just tender. Remove from the heat and stir in the mango chunks and the chopped ginger. Spoon the mixture into a shallow 1.75 litre baking dish and leave whilst you make the topping. To do this rub the butter into the flour until it is like breadcrumbs, then stir in the sugar and the chopped pecans. Sprinkle this mixture over the fruit, then bake in the oven for 30 minutes until browned.

Delicious, especially with cream or vanilla ice cream.

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