This easy and comforting pudding is a breeze to put together and feeds a hungry crowd. Scale it up or down depending on how many are coming for lunch.
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Make the filling. Toss together the pears, raspberries, sugar, lemon zest and plain flour in the baking dish. Spread it out in an even layer, then drizzle with the lemon juice and honey. Set aside.
Make the crumble topping. Put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Rub in the remaining crumble ingredients until the topping comes together in uneven clumps.
Sprinkle the topping evenly over the fruit and bake for 45–50 minutes, until the filling is bubbling and the topping is golden. Leave the crumble to rest for 10–15 minutes before serving with cream or ice cream.