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    Apple and pear caramel crumble

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    Apple and pear caramel crumble

    Slightly acidic fruit, such as sharp apples, works best in a crumble because it maintains flavour through the cooking process. When the fruit is too sweet, the flavour is washed out. 

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes

    Serves: 6


    90g plain flour
    40g buckwheat flour
    20g jumbo oats
    50g ground almonds
    75g demerara sugar
    ½ tsp ground cinnamon
    150g unsalted butter, 50g finely chopped 
    ¼ tsp fine salt
    300g apples (such as cox or braeburn)
    300g pears
    45g light brown muscovado sugar 
    1 vanilla pod, seeds only
    ½ lemon, zest and juice
    ice cream, to serve


    1. Preheat the oven to 180˚C, gas mark 4. Put the flours, oats, almonds, demerara sugar, cinnamon, 100g butter and the salt in a food processor and pulse together until just combined. Peel and core the apples and pears, then cut both into thin wedges. Put the fruit, muscovado sugar, vanilla seeds, 50g finely chopped butter and lemon zest and juice in a bowl; mix with your hands until the fruit is evenly coated. 

    2. Transfer to a rectangular ovenproof dish about 27cm x 17cm, then cover with the crumble mixture. It shouldn’t be too neat, as an uneven surface will result in more colour and crunch. Bake for 30 minutes, until golden. Serve while still hot, with a scoop of ice cream.

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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