Pear and almond crumble

What could be finer than an apple crumble? It's a contentious issue but I reckon a pear crumble gives it a run for its money, with the pears gently cooked with a little butter and sugar and a nutty, crunchy crumble topping with flaked almonds, brown sugar and oats. We're supplying this as a deconstructed crumble, with two separate pouches, one containing the fruit and one the crumble topping, to keep the crumble dry and so that you use your own baking dish for a full, cheaty homemade effect. Empty the fruit first into a one litre oven proof baking dish, strew with a generous layer of the crumble and bake at 180C for 30 minutes or until the top is golden and syrupy juices are appearing around the edges. Serve warm with cream or ice cream. Suitable for freezing; defrost before cooking as above.

Pears, butter, sugar, cinnamon, plain flour, baking powder, cinnamon, brown sugar, flaked almonds, oats, butter