Simon Rimmer served up a delicious pear and ginger crumble pie on Sunday Brunch.

The ingredients for the pastry are: 300g flour, 125g butter, 30g sugar, 1 egg and Little milk to bind.

For the filling: 225g sugar, 30g crystallised ginger, finely chopped, 15g cornflour, 900g peeled, cored pears, cut into 15mm cubes, Juice half lemon and 5ml pure vanilla extract.

For the topping: 225g rolled oats, 120g flour, 120g demerara sugar, 5g ground ginger, 2g nutmeg, 2g salt and 120g butter.