Apple and pear crumble with salted caramel sauce

Serves: 4-6 Prepare & Cook:


  • 500g apples, cut into chunks
  • 500g pears, cut into chunks
  • ½ tbsp SpinneysFood Fine Cinnamon
  • 2 tbsp SpinneysFood Caster Sugar
  • zest of ½ lemon
  • 130g SpinneysFood All-Purpose Flour
  • 40g rolled oats
  • 70g light brown sugar
  • 100g unsalted butter (at room temperature), cubed
  • 55g flaked almonds
  • 120g light muscovado sugar
  • 225ml double cream, plus extra to serve (optional)
  • 45g butter


  1. Preheat the oven to 190°C, gas mark 5. Put the apples, pears, cinnamon and sugar in a large pan with a splash of water. Set over a medium heat and cook for 3-5 minutes, or until the fruit starts to soften. Stir in the lemon zest and leave to cool.
  2. Meanwhile, prepare the topping. Mix the flour, oats, sugar and a pinch of salt in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, leaving some larger chunks for texture.
  3. Toast the flaked almonds in a frying pan until golden. Leave to cool slightly, then stir through the oat mixture.
  4. Transfer the fruit to a 20-23cm diameter ovenproof dish. Spread out in an even layer then scatter over the topping. Bake the crumble for 20-25 minutes, or until the topping is lovely and golden brown. Leave to cool for 5-10 minutes before you serve.
  5. Meanwhile, make the sauce. Set a small pan with the sugar, cream and butter over a low heat. Once the sugar has dissolved, increase the heat and bring the mixture to the boil, stirring continuously for 3 minutes until caramel in colour and slightly thickened. Remove from the heat, stir in a pinch of sea salt and set aside until needed.
  6. Serve the crumble with the caramel sauce and extra cream on the side, if you like.

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