Crumbles are loved, not only for their ease of making, but also for the almost endless variety of fruity flavours that can simmer and soften beneath the crusty pudding topping. This apple, pear and walnut is one of my favorite fruity combinations. Adding a small sprig of rosemary is optional, but gives an extra perfume and flavour.
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
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.
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.
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.
686 kcalories, protein 10g, carbohydrate 86g, fat 36g, saturated fat 13g, fibre 10g, added sugar 30g, salt 0.36g