Apple, Pear and Plum Crumble
1 hour 40 minutes
A beautiful crumble to make with seasonal fruit and a crunchy topping. This is a very popular dessert.
Zoë Harpham
6 people made this
Ingredients
Serves: 6
- 2 large Granny Smith apples, peeled, cored and diced
- 2 ripe pears, peeled, cored and diced
- 250g plums, halved, stoned and chopped
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 85g unsalted butter, chilled and diced
- 1 1/2 cups plain flour
- 1/3 cup demerara or raw sugar
- sprigs of fresh mint to garnish
Directions
Preparation:20min ›
Cook:1hour20min ›
Ready in:1hour40min
- Preheat the oven to 190 degrees C. Combine the fruits in a 2 litre ovenproof dish. Sprinkle with the brown sugar and half the cinnamon. Spoon 2 tablespoons of water over the top, then spread the fruit until it is level. (For individual crumbles, divide the fruit among six large ramekins on a baking tray.)
- To make the crumble topping, rub the butter into the flour using your fingertips (or use a food processor) until the mixture is crumbly. Stir in the demerara sugar and remaining cinnamon.
- Sprinkle the topping evenly over the fruit – don't press it down. Bake in the oven for 50 minutes until the crumble is nice and golden and the fruit juices have started to bubble up around the edges. (Bake individual crumbles for about 30 minutes.) Garnish with mint. Serve warm.
