Apple, pear & walnut crumble

Apple, pear & walnut crumble

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(31 ratings)

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Cooking time

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

Skill level

Easy

Servings

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 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

  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.

Recipe from Good Food magazine, January 2006

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Comments

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ChileGuajillo's picture
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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's picture

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's picture
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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's picture
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One of the best crumbles I have made. The rosemary and lemon just do something special to the fruit.

dawnscanlon's picture
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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's picture
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Have done this a couple of times now, absolutely delicious

debattistaster's picture
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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's picture
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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's picture
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Delicious!

dublinevelyn's picture
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Nice change from my usual apple crumble. Everyone loved the apple and pear mix. And especially the "nuttiness" of the walnut crumble. I will definitely use this recipe again.

heatherjessie's picture

As last comments, I wanted to do this recipe but ingredients list is for another recipe.

idontbelievthis's picture

what the hell is going on here. the list of ingredients does not match the recipe for apple and nut crumble - it has basmati rice listed!

hogwatch's picture

The ingredients are not those for a crumble, but for a recipe with rice.

laprofesoragorda's picture

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.

louisefromskye's picture
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sorry, forgot to give it a rating before!

louisefromskye's picture
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This is a really lovely crumble recipe. I used a mixture of granary and white flour, and used cooking apples (the recipe was not clear about which type of apples to use). We had it for dinner last night, real comfort food with six inches of snow outside!

emmagotz's picture
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Lovely!

hannah-lou-dolly's picture
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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.

ams081's picture
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This was a really good recipe, wasnt sure what the juice of 1/2 was, assumed it was a lemon, but think it was too lemonly, so wouldnt put in next time. but was a really good.

maclews's picture
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this is a gr8 recipe. The family loves this and I make it whenever I can. Everything goes very well together. delicious. Family fav. I would recommend this.

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