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Pear and Apple Ginger Crumble
An autumn orchard-fruit crumble with warming ginger and a buttery oat topping.
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings 6 portions
Ingredients
- 500 g pears peeled, cored and cut into 2cm pieces; prepared weight
- 500 g apples peeled, cored and sliced 1cm thick; prepared weight
- 50 g light brown sugar for the filling; reduce to 35g for sweet apples
- 1 tbsp lemon juice
- 2 tsp ground ginger
- 1 tbsp cornflour
- 2 tbsp water reduce to 1 tbsp for juicy pears
- 150 g plain flour
- 100 g unsalted butter cold, cubed
- 75 g rolled oats
- 75 g light brown sugar for the topping
- 1 pinch salt
Instructions
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Preheat the oven to 190°C (170°C fan). Have ready a roughly 23cm square, 2-litre ovenproof baking dish.
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Toss the prepared pears and apples with the filling sugar, lemon juice, ground ginger and cornflour. Stir in the water and spread in the dish.
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Rub the cold butter into the flour using your fingertips until coarse crumbs form. Stir in the oats, topping sugar and salt. Squeeze a few small clusters together.
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Scatter the topping loosely over the fruit without pressing it down. Bake on the middle shelf for 40–45 minutes until golden, bubbling at the edges and the apples in the centre are tender when pierced. If the topping browns first, cover loosely with foil and continue until the fruit is tender.
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Rest for 10 minutes before serving. Serve six portions with custard, yoghurt or ice cream if desired.
Recipe Notes
Fruit weights are after peeling and coring. Buy approximately 650–700g each of apples and pears. Contains wheat, oats and milk. Cool leftovers and refrigerate within 2 hours; eat within 48 hours. Reheat until steaming hot throughout. Accompaniments are optional and not included in the ingredients.