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.
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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).
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.
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
Energy | 2,487kJ/ 594kcals |
|---|---|
Fat | 30.4g |
Saturated Fat | 14.5g |
Carbohydrates | 73.3g |
Sugars | 47.5g |
Fibre | 7.4g |
Protein | 6.8g |
Salt | 0.1g |
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