Pear Apple And Walnut Crumble Recipes

PEAR, APPLE AND WALNUT CRUMBLE

Steps:

• Preheat the oven to 200C/400°F.
• Peel and core the apples and pears. Cut into chunks about an inch across.
• Stir in the demerara sugar, cinnamon, walnut pieces and lemon juice. Place in an ovenproof pie dish.
• Make the crumble:.
• Sift the flour with a pinch of salt and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the granulated sugar and sprinkle it all over the apple and pear mixture.
• Bake for 45 minutes and serve with custard.

PEAR AND APPLE CRUMBLE

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
• Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
• Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
• Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
• Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.

APPLE AND PEAR CRUMBLE

Steps:

• Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
• Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
• Combine the flour, sugar, salt and spices.
• Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
• Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
• Add the rolled oats and mix. If the mixture seems sticky, add more oats.
• Spread fruit evenly in a large glass or ceramic baking dish.
• Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
• Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
• Serve it hot or warm, with ice cream, whipped cream, or all by itself.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

PEAR AND MAPLE CRUMBLE

Steps:

• Make topping:
• Combine all ingredients in processor. Process until walnuts are coarsely chopped and small moist clumps form. Transfer topping to medium bowl. Cover and refrigerate until firm, about 1 hour.
• Make pears:
• Position rack in center of oven and preheat to 350°F. Toss all ingredients except sour cream in large bowl to blend. Let stand 15 minutes. Transfer pear mixture to 13 x 9 x 2-inch baking dish. Sprinkle topping over pears. Bake until pears are tender, juices bubble thickly and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream.

APPLE, PEAR & WALNUT CRUMBLE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
• For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
• Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.