Apple & Pear Crumble

I still have a lot of Apples and Pears to use up from my vegboxes. I often get fruit and lunch provided and work so some weeks there’s just no time to eat them. So I like to get creative using them in easy deserts and things, like my Apple and Pear oatmeal breakfast muffins.

This time I went for a quick apple crumble to eat with the leftover double cream I had from a different dish. I’ve adapted this recipe from Keith Abel’s Abel and Cole Cookbook which a friend got for me from a charity shop as she knew I shop with them a lot. 

The best thing about crumbles is that they’re so easy and quick to make that provided you have the ingredients you can whip it up as a quick dessert for friends and family. And it’s so versatile with the fruit that you can use and the topping flavourings.

The recipe calls for a good dollop of brandy instead of the usual water which definitely warms up the dish and makes it even more enticing. I didn’t have any brandy to hand so instead I used a bit of ginger beer cordial which worked surprisingly well and also had a warming effect. I also added Jumbo Oats to the topping to give it an added texture and flavour. If you have any leftover nuts these are also good additions as they give a nice crunch to the dish.

Ingredients
3 eating Apples
2 Pears
about a shot of Water/Brandy/Ginger beer coridial
80g plain Flour
handful of Jumbo Oats
150g Sugar
ground Cinnamon
60g cold Butter


Recipe
Grease your baking pan and preheat the oven to around 180 degrees. Peel, core and slice the apples and pears then layer them in your baking tray scattering a bit of sugar and cinnamon in between each layer. When you get to the top, add the shot of liquid and let the fruit soak the juices while you prep the topping.

Add the flour, sugar, 1/2 tsp Cinnamon, oats and any nuts if you're using them to a bowl. Cube the butter and add this to the dry mix. Mix everything together using your hands/fingers until it reaches the consistency of breadcrumbs. You'll find it will all stick to your hands at first and then come apart.

Bake for 30 minutes or until the top has started to brown and become toasty. Portion onto plates and drizzle with cream or custard. Eat.