Name: Apple, pear & walnut crumble
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 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; 100g pack walnut; 175g granary or wholemeal flour (or plain white); 85g butter diced; 85g caster or light muscovado sugar

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Apple, pear & walnut crumble

Apple, pear & walnut crumble

Gary Rhodes

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Serves 4 - 6

Easy

Prep: 30 mins - 35 mins

Cook: 20 mins - 25 mins

A star rating of 4.7 out of 5.60 ratingsRate

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Gary Rhodes's traditional fruit and nut pudding can be oven baked in an hour for a warming family treat

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A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal686
fat36g
saturates13g
carbs86g
sugars30g
fibre10g
protein10g
salt0.36g

low

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.

Recipe from Good Food magazine, January 2006

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A star rating of 4.7 out of 5.60 ratings

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