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Apple and Pear Crumble

June 16, 2011

This is such a great, easy winter dessert that is actually really healthy. It’s impressive enough to serve at a dinner party, but also quick and easy if you’re tucked up at home with a good book and feel like something a little indulgent. You can make a single person serve by using 1 apple and pear and cutting down the amount of crumble mixture.

Serve with hot custard, ice cream or cream. Serves 4-6

3 large granny smith apples, peeled, cored and thinly sliced

3 large green pears, peeled, cored and thinly sliced

1 tbspn honey

1 tspn vanilla extract

Juice of one lemon

1 cup wholemeal flour

1.5 cups quick oats (or normal rolled oats that have been roughly chopped)

1/4 cup LSA or finely chopped almonds

3 tbspn butter, melted

1 tbspn brown sugar

Powdered cinnamon and nutmeg

Preheat oven to 180 degrees Celsius. In a large mixing bowl put the sliced apples and pears, lemon juice, honey, vanilla and a generous sprinkle of cinnamon and nutmeg. Toss through so that all the fruit is coated.

In a separate bowl mix together the flour, oats, chopped almonds, butter, sugar and add a dash of cinnamon and nutmeg for good measure.The mixture should be quite dry still at this stage.

Transfer the fruit into a medium sized ceramic making dish, making sure that you don’t put the liquid in – you don’t want to fruit to be too wet. Transfer the remaining liquid to the crumble mixture and stir it through. If the mixture isn’t moist enough (it should be sticking together in clumps) then add some more melted butter. Cover the apple with the crumble mixture. Put aluminum foil over the top of the baking dish, putting a couple of decent holes in the top to allow steam to escape and making sure the foil isn’t resting on top of the crumble. Cook for 35 minutes, remove foil completely and cook for a further 10 minutes. Leave to stand for 5 minutes before serving. Enjoy!