Pear and almond crumble

Preheat the oven to 190°C (170°C, gas mark 5).

Slice the pears. Toss together with 15g of Half Spoon sugar and the lemon juice.

Place in a 1.1 litre (2 pint) shallow ovenproof dish and drizzle over the reserved natural pear juice.

Roughly crumble the amaretti biscuits, making sure they do not become too powdery.

Mix with flour the remaining Half Spoon sugar, toasted flaked almonds and ground cinnamon.

Rub in the margarine until the mixture is crumbly and just beginning to hold together.

Spoon the topping over the pears and bake at 190°C (170°C, gas mark 5) for about 30 minutes or until the crumble is cooked (the topping will not change much in appearance).

Dust with Half Spoon sugar and serve warm.