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- I prefer to measure ingredients in grams rather than cups because the measurements are more accurate and deliver consistent results.
- A standard measuring cup differs ever so slightly depending on which country you live in, and the smallest discrepancy in a recipe's ratio can lead to large differences in the overall result.
- I would recommend purchasing a digital scale. They can be found easily and are quite inexpensive. They're small too, so they won't take up too much space on your kitchen counter.
- Preheat the oven to 180°C. Arrange a rack in the middle of the oven. Butter a medium-sized (roughly a 23-centimeter) ceramic baking dish, then toss in the sugar. Tilt the dish to move the sugar around until the butter is well coated. Set onto a baking tray and aside.
- To make the crumble topping, whisk together the flour, sugar, oats, lemon zest, earl grey tea leaves, baking powder and salt in a medium-sized mixing bowl. Add in the butter and toss until it is well coated in the dry ingredients. Use your fingers to rub the butter into the dry ingredients until medium-to-large roughly-textured clumps have formed. The mixture should be fragrant, with the butter well incorporated, and the earl grey tea leaves broken up and evenly distributed throughout. Add in the almonds and mix until combined. Set the crumble aside until needed.
- For the filling, place the pears and blueberries into a large mixing bowl. Add the sugar, lemon juice and vanilla. Use your hands to toss the mixture together until the fruit is well coated. Transfer the filling into your greased baking dish, then scatter the crumble over the top.
- Bake until fragrant and golden brown, about 40 to 45 minutes. The fruit juices should be bubbling around the edges of the pan. Remove the crumble from the oven and set it onto a wire rack to cool slightly before serving, about 10 to 15 minutes.
- Serve while the crumble is still warm, with a generous scoop of vanilla ice cream and a little further sifting of icing sugar, if desired. The crumble is best enjoyed on the day of making, but can be covered and kept in the refrigerator for up to 5 days. Reheat before serving.