Apple, pear & walnut crumble
By Gary Rhodes
Cooking time
Prep: 30 mins - 35 mins Cook: 20 mins - 25 minsSkill level
EasyServings
Serves 4 - 6Gary 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
- kcalories
- 686
- protein
- 10g
- carbs
- 86g
- fat
- 36g
- saturates
- 13g
- fibre
- 10g
- sugar
- 30g
- salt
- 0.36g
Ingredients
- 500g apples, peeled, cored and cut into large chunks
- finely grated zest 1 lemon, juice of ½
- sprig rosemary (optional)
- 2 tbsp light muscovado sugar
- 500g pears, peeled, cored and cut into large chunks
- custard or cream, to serve
For the crumble topping
- 100g pack walnuts
- 175g granary or wholemeal flour (or plain white)
- 85g butter, diced
- 85g caster or light muscovado sugar
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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, January 2006
Comments, questions and tips
Comments
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!
I live in China so I have to compromise and adapt recipes a fair bit. Just made my own version of this - yummy. Modified it a little - used a combination of Ginger Nuts and Dark Tim Tams for the topping, and didn't combine it with flour as I wanted a light(ish) crumble topping. Used Red Delicious and local Chinese pears. I liked the slightly lemony syrup I ended up with to cook the fruit in. Finished it off with just a little bit of pouring cream when I served it. Definitely cook this again.
I made double the quantity & took it to a bonfire party last night. It was all eaten and everyone commented on how deliciously different from the usual fruit crumble. I will now use the topping for any fruits and maybe for when a cake calls for a crumble top.
I omitted the walnuts though as some in the family just don't like them, and added 6 plums to the fruit, plus a little bit of extra sugar, and used almonds in the topping. The plums added a rosy, red, Christmassy glow to the dish. Luscious.