85g unsalted butter, diced (~ 3/4 cup when diced)
150g (~ 1 cup) plain flour
40g (~ 1/3 cup) rolled oats
90g (~ 1/4 cup) caster sugar
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 medium pears, thinly sliced with cores removed
Using clean fingertips, rub together the butter and plain flour to give a coarse breadcrumb-like texture (don’t worry if a few larger lumps of butter remain). Add the oats, sugar, maple syrup, and spices, and mix to combine.
Line a baking dish or tray with baking paper (mine measures 9 inches square), and lightly grease with butter. Add about three quarters of the crumble mixture. Press the mixture to the edges in a single layer, pushing down fairly firmly to help it stick together.
Add a few dollops of St Dalfour Imperial Pear preserve, and spread it around with the back of a spoon (the mixture underneath will still be quite crumbly, so don’t worry if it doesn’t spread perfectly). Top with the slices of fresh pear, and then scatter over the remaining crumble mixture.
Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the bars are golden brown and just starting to crisp up on top. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool fully. Cut into squares or bars, and serve.