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Apple, pear & walnut crumble

Apple, pear & walnut crumble

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A star rating of 4.7 out of 5.45 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • 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: per serving
HighlightNutrientUnit
kcal686
fat36g
saturates13g
carbs86g
sugars30g
fibre10g
protein10g
low insalt0.36g
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Ingredients

For the crumble topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2006

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Overall rating

A star rating of 4.7 out of 5.45 ratings
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