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.
- Vegetarian
- Serves8
- CourseDessert
- Prepare25 mins
- Cook1 hr 5 mins
- Total time1 hr 30 mins
Ingredients
- 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