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Apple and pear caramel crumble
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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.
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)
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.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.