Apple and Pear Crumble

We had an apple and a pear left over from the stuffed pork loin and thought they’d be best used in the service of dessert.

To make the filling recipe:
1 large cooking apple (like a Bramley), peeled and chopped
1 pear, peeled and chopped
1 tbsp sugar
Cinnamon

Method:
Add apple, pear and sugar to a saucepan. Add just enough water so there’s about a quarter inch in the pan.
Stir to dissolve the sugar, then bring to the boil. Reduce heat and simmer until apple and pear has gone soft. Don’t let liquid evaporate totally but the fruit should put out a lot of water as it cooks.
Remove from heat and make the crumble.

Crumble recipe:
50g self raising flour
50g caster sugar
50g butter
2 tbsp porridge oats
9 hazelnuts (chopped)

Method:
Add flour and sugar to a bowl and rub in the butter. Add porridge oats and hazelnuts and mix together. It should look like breadcrumbs.

Preheat oven to 180c/350f.
Get some small terrines and fill about 2/3 with fruit and its syrup. Sprinkle with cinnamon. Top with the crumble mixture. Bake for 10-15 minutes until the crumble is brown and bubbly.

Optional kitchen porn:
Le Creuset terrines

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Published in: on November 9, 2011 at 12:35 pm  Leave a Comment  
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