- 500g apple, peeled, cored and cut into large chunks
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- finely grated zest 1 lemon, juice of ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- sprig rosemary (optional)
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
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- custard or cream, to serve
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 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g caster or light muscovado sugar
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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.