Apple, pear and brown sugar crumble
Waitrose and Partners

Apple, pear and brown sugar crumble

Think you can't beat a traditional apple crumble? Think again – the secret is all in the fruit. Here eating apples stay chunky, British bramleys cook down to a fruity sauce and pears add an aromatic sweetness.

3 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr 5 mins
  • Total time1 hr 30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 bramley apples, peeled, cored and cut into chunks
  • 3 seasonal eating apples such as early windsor, worcester or estivale (or use jazz or braeburn later in the year), peeled, cored and cut into chunks
  • 2 tbsp cornflour
  • 50g light brown muscovado sugar
  • 1 lemon, zest and juice
  • 4 conference pears (or use taylor’s gold or concorde later in the year), peeled, cored and cut into chunks

Crumble topping:

  • 200g plain wholemeal flour
  • 2 tsp ground cinnamon
  • good grating fresh nutmeg
  • 75g rolled oats
  • 200g unsalted butter, chilled and diced
  • 75g light brown muscovado sugar
  • 75g demerara sugar, plus extra for sprinkling
  • 100g hazelnuts, roughly chopped


  1. Preheat the oven to 160˚C, gas mark 3. Toss all the apples with the cornflour until it’s mostly absorbed, then place in a saucepan with the sugar, lemon juice and 200ml water. Cook for 5 minutes, until softened but not mushy, then turn off the heat, stir in the pears and lemon zest and tip into a baking dish (about 1-1.5 litres in volume).

  2. For the topping, mix the flour, spices and oats in a bowl, then rub in the butter to a crumbly mixture. Stir in the sugars, hazelnuts and a pinch of salt, then scatter over the fruit. Sprinkle with a little extra demerara sugar and bake for 50-60 minutes, until golden.

Cook’s tip

Make it gluten-free

Swap the wholemeal flour for buckwheat flour and use gluten-free oats.


Typical values per serving when made using specific products in recipe


2,487kJ/ 594kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating