First posted: Jul 12, 2013

Apple, Pear and Rosemary Crumble


Winter is still very much holding her ground, and actually that doesn’t displease me in the slightest. It means that I have an excuse to cook classic comfort food like Toad in the Hole and this very lovely Apple, Pear and Rosemary Crumble. Which is exactly what I did last night, when we had some of our favourite friends Greg and Jo round for dinner. And whilst being almost inelegant in appearance, this pud more than makes up for things in the flavour department – the apples and pears are oozing and delicious in their bed of drizzled honey and chopped nuts, and the crumble topping has the added little something of oats and dessicated coconut. So all in all I like to think that it makes a very smashing little humble crumble indeed.

Also, it freezes beautifully either before or after it’s baked, and then just needs baking or re-heating in a hot oven just before serving with a thick drizzle of double cream – I’ve got you now don’t I?



Cooks in:        Serves:4-6

For the Filling

  • 2 apples and 2 pears, peeled, cored and cubed
  • 2 Tbsp honey
  • 1/2 tsp each of cinnamon, nutmeg and ground ginger
  • 1 sprig fresh rosemary, leaves removed
  • 3 Tbsp slivered almonds or chopped pecan nuts (optional)
Generous pinch of cinnamon, nutmeg and ground ginger
For the Topping
  • 125g cold butter roughly chopped
  • 1/2 cup brown sugar (caster sugar will also do)
  • 1 cup plain flour
  • ½ cup oats
  • 1/3 cup desiccated coconut
  • 1 tsp vanilla extract
  • Pinch of salt

What to do

1. Pre-heat your oven to 180C. Take a medium-sized baking dish and grease lightly with butter.

2. Toss the apples together with the honey, nuts, spices and rosemary leaves and then lay them into the baking dish.

3. In your food processor or a separate bowl, mix together the butter, brown sugar, plain flour, coconut, vanilla and salt, until you have a rough crumbly texture and the butter has just been incorporated into the dry mixture. Spoon this crumble over the filling.

4. Bake for approximately 25 minutes, or until the topping is golden and the fruit juices are bubbling.

5. Serve with double cream, custard or mascarpone, or even vanilla ice cream.

Share this recipe

Find other recipes