This recipe is a firm favourite, coming into rotation every year in autumn time. We like to tweak it each time we make it, playing around with different spices and fruit – this is the best yet. If you have been foraging for blackberries, simply toss a handful in for a rich burst of colour.
Autumnal apple, pear and hazelnut spiced crumble
Serves 12 – 14 for a large gathering
For the apple base:
2 ½ tsp ground cinnamon
2 ½ tsp ground ginger
800g cooking apples, cored and cut into 8 wedges
400g russet apples, cored and cut into 8 wedges
600g pears, cored and cut into 8 wedges
For the crumble topping:
200g rolled jumbo oats
200g porridge oats
200g unsalted butter, softened
100g demerara sugar
1 tsp ground ginger
1 tsp ground cinnamon
100g whole blanched hazelnuts, roughly chopped and toasted
Preheat the oven to 180 degrees Celsius.
Peel and cut all the fruit and set aside in a large bowl. Heat the sugar, water and spices in a large shallow pan over a medium heat until the sugar has dissolved. Add all the fruit and simmer for 15 – 20 minutes until softened and beginning to turn golden in colour.
While the fruit is cooking, make the crumble topping. Weigh out the oats in a bowl, before adding the butter and sugar. Rub together using your fingertips until thoroughly mixed. Stir the toasted hazelnuts in.
When the fruit is ready, transfer into the base of your large Barton Croft serving dish and sprinkle the crumble topping over before finishing with a little more brown sugar.
Bake for 40 – 50 minutes until the top turns golden and crisp. Serve immediately with custard or ice cream in our cereal bowls. I like to just pass the dish round the table, so that everyone can help themselves to just the right size portion while the conversation keeps going strong.
Want to prepare ahead? Make the topping and cook the fruit, leaving until cool before covering. Place in the fridge in separate containers for up to 2 days. To cook, simply assemble and bake as above.
Prefer individual servings? Divide the apple mixture between your Barton Croft hand bowls and top with the crumble for small individual servings. Place the bowls on an oven tray and cook for approximately 20 – 25 minutes until golden.
If you give it a try or have any questions, please be free to leave a comment below – we'd love to hear your thoughts!
Recipe loosely adapted from Flora Shedden’s Orchard Crumble, from her book ‘Gatherings’.