Apple, pear & walnut crumble

Apple, pear & walnut crumble

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(35 ratings)

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


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
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  • 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


  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.

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Comments, questions and tips

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15th Feb, 2012
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.
26th Jan, 2012
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!
13th Nov, 2011
13th Nov, 2011
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.
16th Oct, 2011
As last comments, I wanted to do this recipe but ingredients list is for another recipe.
5th Sep, 2011
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!
10th Jun, 2011
The ingredients are not those for a crumble, but for a recipe with rice.
5th Feb, 2011
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.
9th Jan, 2011
sorry, forgot to give it a rating before!
9th Jan, 2011
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!


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