I’m a huge fan of winter; the clothes, the warm fires, but mostly the food.
I don’t like to buy imported fruit in winter, I’m old school and I shop local and in season. So apples, oranges, pears and all the other gorgeous citrus fruits fill my fruit bowl.
Today I got some really gorgeous pears at the supermarket and I decided I use them to jazz up a humble apple crumble.
If you are pressed for time, make it up to two or three days ahead and just bake it off just before you sit down to eat, so it’s lovely and warm.
I serve it with custard ( leave the chocolate out of the Chocolate Custard recipe I posted last week) and it makes the perfect end to a winter meal.
Filling:
4 medium apples
2 large pears
50g fruit cake mix
100g brown sugar
5ml cinnamon
4 cloves
80ml apple juice
zest of an orange or naartjie
30ml flour
Peel and core the apples and pears. Cut into large chunks and place in a medium pot with the rest of the ingredients.
Simmer for 8 to 10 minutes until fruit is just soft. Don’t let it get mushy. Remove cloves.
Spoon the apples and pears into a oven proof dish.
Crumble:
250ml flour
125ml brown sugar
1tsp baking powder
2ml salt
50g finely chopped walnuts
50g roughly chooped walnuts
125g butter (at room temperature)
Preheat oven to 180⁰C
Combine dry ingredients with walnuts.
Rub butter into dry ingredients until they resemble large crumbs.
Cover fruit with crumble.
Bake for 30 to 35 minutes until crust is golden and fruit is bubbling gently under the crust.
Serve with warm custard or ice cream.
Filling:
- 4 medium apples
- 2 large pears
- 50g fruit cake mix
- 100g brown sugar
- 5ml cinnamon
- 4 cloves
- 80ml apple juice
- zest of an orange or naartjie
- 30ml flour
- Peel and core the apples and pears. Cut into large chunks and place in a medium pot with the rest of the ingredients.
- Simmer for 8 to 10 minutes until fruit is just soft. Don’t let it get mushy. Remove cloves.
- Spoon the apples and pears into a oven proof dish.
Crumble:
- 250ml flour
- 125ml brown sugar
- 1tsp baking powder
- 2ml salt
- 50g finely chopped walnuts
- 50g roughly chooped walnuts
- 125g butter (at room temperature)
- Preheat oven to 180⁰C
- Combine dry ingredients with walnuts.
- Rub butter into dry ingredients until they resemble large crumbs.
- Cover fruit with crumble.
- Bake for 30 to 35 minutes until crust is golden and fruit is bubbling gently under the crust.
- Serve with warm custard or ice cream.
