Today i’m bringing you quite a simple and fast dessert recipe thats just so good for these colder days and nights. I’ll be remaking this again tonight and a quick custard to go over the top of it when it comes out of the oven. It’s really a easy one to put together so if you have some friends over then this is great to do, otherwise you can make it before hand and leave it in the fridge covered and then place it in the oven 1 hour before serving the dessert! I’ve been hearing and seeing crumbles from friends a lot lately so I wanted to make a version of a crumble that can be easily made. This will warm your home up and the smell will be incredible!
Even though I used apples and pears, you can use just apples or just pears. I used both because that is what I had. This evening i’ll make a crumble with quinces because I have so many of them that I need to finish up. Also you’ll notice that in this recipe I use a bit of olive oil and a bit of water – I did this because I actually didn’t have enough butter so I needed to add some more fat and moisture to make the crumble.
Recipe for apple and pear crumble
2 x apples (core removed and diced into small pieces)
2 x pears (cored removed and diced into small pieces)
1 tsp heaped cinnamon
1 tsp vanilla extract
1/4 cup sugar
1 tsp apple cider vinegar
pinch of salt
100g sugar (brown, raw or light muscavado sugar)
1 tsp cinnamon
1/2 tsp bi carb soda + 1 tbsp apple cider vinegar (combine together in a very small cup so that bi carb fizzes).
80g butter (diced and softened)
3 tbsp olive oil
2 tbsp water (adjust if you need by adding more)
1 cup oats (adjust if you need by adding more)
- Preheat the oven to 180 degrees.
- Place all of the filling ingredients into a medium sized mixing bowl. Mix together really well so that all of the ingredients coat the apples and pears nicely.
- Prepare the crumb pastry by placing all of the ingredients into a medium sized mixing bowl or into a food processor. Mix either using a fork in the bowl or by blitzing in the food processor (the mixture will be smoother if you do it in a processor).
- Transfer the filling mixture into a buttered/oiled medium sized baking tray or tart/pie form and spread it out evenly. Use your hands to break up the crumb pastry and place it spread out covering the filling. The crumb should have a rough textured looked and it should cover the filling more or less evenly.
- Place into the oven and bake for approximately 1 hour or until you see the top is slightly golden and you see the filling bubbling from the sides.
- Remove from the oven and serve whilst still warm as is or with a bit of ice cream, cream or custard.