Cinnamon pear crumble
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Heat your oven to 180°C.
Beat together the flour, butter and sugar until the mixture resembles rough breadcrumbs. Do not over beat as it will start to combine too much. Stir the nuts into the crumble mixture along with the oats.
Toss the pear, apple, raisins, honey, nutmeg, cinnamon and vanilla together. Scoop the mixture into an ovenproof dish.
Gently sprinkle the toping onto the fruit. Sprinkle with the extra muscovado sugar and place into the oven for about 40 minutes, until the fruit are soft and the topping has turned golden.
Ingredients
For the crumble:
120g plain flour
50g wholemeal flour
130g cold butter, cubed
30g muscovado sugar — a little extra for sprinkling
80g porridge oats
30g hazelnuts, chopped
For the fruit layer:
500g pears, cored and sliced
100g apples, cored and slice
50g golden raisins
1 tbsp honey
3 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla essence
Method
Heat your oven to 180°C.
Beat together the flour, butter and sugar until the mixture resembles rough breadcrumbs. Do not over beat as it will start to combine too much. Stir the nuts into the crumble mixture along with the oats.
Toss the pear, apple, raisins, honey, nutmeg, cinnamon and vanilla together. Scoop the mixture into an ovenproof dish.
Gently sprinkle the toping onto the fruit. Sprinkle with the extra muscovado sugar and place into the oven for about 40 minutes, until the fruit are soft and the topping has turned golden.
