Apple, pear & cinnamon crumble

Apple, pear & cinnamon crumble

This crumble can be made in advance before you sprinkle on the praline, then reheated in the oven.

By , 21 September 2015
Apple, pear & cinnamon crumble
  • Ready in: 60 mins
  • Serves: 6
  • Price: 95p per serving
Nutritional Info
Each 278g serving contains
  • Fat high
    25.2g
    36%
  • Saturates high
    12.6g
    63%
  • Sugars high
    55.1g
    61%
  • Salt low
    0.4g
    6%
  • Energy 2479KJ 592KCAL
    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 892kJ/213kcal.
Ingredients
  • 225g plain flour
  • 2 level tsp ground cinnamon
  • 140g Asda Extra Special Somerset Farmhouse Butter, cut into 2cm pieces
  • 100g Demerara sugar
  • 4 Asda Extra Special Jazz Apples
  • 4 pears
  • 15g caster sugar
  • 50g hazelnuts for Hazelnut praline topping
  • Crème fraîche, to serve
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. To make the crumble topping, sift the flour and cinnamon into a bowl. Rub in 125g of the butter until it resembles breadcrumbs. If you like, you can do this in a food processor. Stir the sugar through the mixture.

  • Peel and core the apples and pears and cut each one into eight thin wedges.

  • Melt the remaining butter and the caster sugar in a large pan, then add the fruit. Cook over a gentle heat, tossing and stirring gently from time to time to turn the pieces of fruit, until they begin to soften very slightly and the juices start to run. Pour the fruit and juices into an ovenproof dish, about 23cm x 18cm.

  • Sprinkle the crumble topping over the fruit, place the dish on a baking tray and cook for 30-35 minutes. You will know the crumble is ready when you see the juices from the fruit bubbling up the sides of the crumble topping.

  • Meanwhile, make the hazelnut praline. Preheat the oven to 180C/160C Fan/Gas 4. Spread hazelnuts on a baking tray and cook in the oven for 5 minutes until golden. Tip onto a plate and rub off the skins with kitchen paper. Chop roughly. Grease the baking tray and return the nuts to it.

  • Put 100g caster sugar in a small pan with 1 tbsp water and heat gently, until the sugar melts. Increase the heat to medium and cook until the sugar caramelises to a deep golden brown.

  • Immediately pour over the nuts. Leave to cool and harden. Break into pieces.

  • Remove the crumble from the oven and sprinkle over the hazelnut praline. Serve with crème fraîche.