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Apple, pear & walnut crumble

Apple, pear & walnut crumble

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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
low insalt0.36g


  • 500g apple , peeled, cored and cut into large chunks
  • finely grated zest 1 lemon , juice of ½
  • sprig rosemary (optional)
  • 2 tbsp light muscovado sugar
  • 500g pear , peeled, cored and cut into large chunks
  • custard or cream , to serve

For the crumble topping

  • 100g pack walnut
  • 175g granary or wholemeal flour (or plain white)
  • 85g butter , diced
  • 85g caster or light muscovado sugar


  • 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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A star rating of 4.7 out of 5.47 ratings

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