Push a spoon through the crust and purple juices rise up around the edge of the dish. The Bramleys collapse into a sharp sauce while the Conference pears keep their shape, so every serving has both.
Why it’s so good: Ground nuts keep the topping moist and tender without any wheat flour. The fruit goes in raw, so it steams in its own juices beneath the batter and stays bright and sharp against the sweet topping.
Make it easy: Leave thin-skinned pears unpeeled, and use frozen berries straight from the freezer once the brambles are bare.
