Apple, pear & walnut crumble

Apple, pear & walnut crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 30 mins - 35 mins Cook: 20 mins - 25 mins

Easy

Serves 4 - 6
Gary Rhodes's traditional fruit and nut pudding can be oven baked in an hour for a warming family treat

Nutrition and extra info

Nutrition: per serving

  • kcal686
  • fat36g
  • saturates13g
  • carbs86g
  • sugars30g
  • fibre10g
  • protein10g
  • salt0.36g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g apple, peeled, cored and cut into large chunks
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • finely grated zest 1 lemon, juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • sprig rosemary (optional)
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp light muscovado sugar
  • 500g pear, peeled, cored and cut into large chunks
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • custard or cream, to serve
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

For the crumble topping

  • 100g pack walnut
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 175g granary or wholemeal flour (or plain white)
  • 85g butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g caster or light muscovado sugar

Method

  1. Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.

  2. For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.

  3. Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
philstaz
19th Oct, 2016
Finished making this for a pot luck, and had a bit left over so made a mini one for myself. let tout the rosemary, and added cinnamon. Really tasty, and very easy to make. love the idea of the walnuts!
ChileGuajillo
9th Feb, 2014
4.05
Skipped the rosemary (too wet to go out and get it!) added frozen blackberries and raspberries, and used stork instead of butter (lactose intolerance). Brilliant! Loved the walnuts in the crumble, keeping this recipe!!!
cshobbs
17th Jan, 2014
This is a great recipe! I only had 50g walnuts so made up the amount with pecans. I didn't have a lemon in so I replaced it with an orange. I also used gluten free flour. A big success.
melania_ishak
2nd Dec, 2012
4.05
Great combo - I loved the way the apples n pears smelt when they were cooking with the lemon zest & rosemary, very interesting. I wonder how I could've made it more gooey? I used pecan nuts and sliced almonds in the crumble which worked well - a nice addition to the crumble mixture. Some cinnamon would've been good!
moocher
1st Dec, 2012
5.05
One of the best crumbles I have made. The rosemary and lemon just do something special to the fruit.
dawnscanlon's picture
dawnscanlon
3rd Oct, 2012
5.05
This is delicious and really easy and quick to make! I used pecan nuts instead of walnuts (simply cos that's what I had in my cupboards) and this worked really well.
michaelm
4th Mar, 2012
5.05
Have done this a couple of times now, absolutely delicious
debattistaster
15th Feb, 2012
5.05
Loved this recipe, quick but very yummy. Added some homemade custard to go with it as here in Holland I wasn't able to find ready made.
alexdp
26th Jan, 2012
5.05
Fabulous and so easy. I used tinned pears as I didn't have any fresh together with cooking apples and it is just delicious. Perfect for a cold winters evening in Scotland!
pestomash
13th Nov, 2011
5.05
Delicious!

Pages

goldphish
4th Oct, 2015
Could you freeze the filling once it's been cooked and then make crumble later? I'm wondering what to do with a glut of apples and pears.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.