Ingredients
500g/1lb 2oz apples, peeled, cored and cut into large chunks
finely grated zest 1 lemon, juice of ½
sprig rosemary, optional
2 tbsp light muscovado sugar
500g/1lb 2oz pears, peeled, cored and cut into large chunks
cream or custard, to serve
FOR THE CRUMBLE TOPPING
100g pack walnuts
175g/6oz wholemeal or granary flour (or plain white)
85g/3oz butter, diced
85g/3oz caster or light muscovado sugar
Method
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Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
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For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
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Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.
PER SERVING
686 kcalories, protein 10g, carbohydrate 86g, fat 36g, saturated fat 13g, fibre 10g, added sugar 30g, salt 0.36g
