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Apple, pear and brown sugar crumble

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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