Best Apple And Pear Crumble Recipes

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
• Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
• Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
• Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
• Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
• Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
• Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
• Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

PEAR AND APPLE CRUMBLE

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
• Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
• Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
• Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
• Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat the oven to 180 C/ fan 170 F/ Mk 4. Butter a 1 litre ovenproof baking dish with 25g of the butter.
• Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.
• Meanwhile, rub together the remaining butter with the flour. Stir in the remaining sugar, and the Jordans Honey Country Crisp. Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.
• To serve, whip the cream until thick, and stir in the cinnamon. Sweeten with extra honey if desired. Serve the crumble warm with the cream on the side.

APPLE AND PEAR CRUMBLE

Steps:

• Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
• Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
• Combine the flour, sugar, salt and spices.
• Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
• Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
• Add the rolled oats and mix. If the mixture seems sticky, add more oats.
• Spread fruit evenly in a large glass or ceramic baking dish.
• Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
• Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
• Serve it hot or warm, with ice cream, whipped cream, or all by itself.

GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE

Steps:

• Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
• Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
• Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
• Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

CINNAMON APPLE AND PEAR CRUMBLE CAKE WITH CUSTARD

Steps:

• 1. Preheat the oven 180C/ 350F/Gas5. 2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well. 3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins. 4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto. 5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling. How to serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 180C/160C fan forced.
• Grease a deep 1.5 litre (6 cups) ovenproof dish.
• Peel, core and quarter apples and pears; slice fruit thickly.
• Combine fruit, sugar and the water in a large saucepan and cook covered for about 10 minutes or until fruit is just tender.
• Drain and discard liquid.
• While the fruit is cooking make the crumble topping by mixing all the dry ingredients well together and then fold in chopped butter.
• Place apples and pears into prepared ovenproof dish and sprinkle with the crumble topping.
• Bake in pre-heated oven for about 20 to 25 minutes.

PEAR, APPLE AND WALNUT CRUMBLE

Steps:

• Preheat the oven to 200C/400°F.
• Peel and core the apples and pears. Cut into chunks about an inch across.
• Stir in the demerara sugar, cinnamon, walnut pieces and lemon juice. Place in an ovenproof pie dish.
• Make the crumble:.
• Sift the flour with a pinch of salt and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the granulated sugar and sprinkle it all over the apple and pear mixture.
• Bake for 45 minutes and serve with custard.