Autumn Eats: Apple and Pear Crumble

For our second edition of the Autumn Eats series we’re looking at dessert. This Apple and Pear Crumble is incredibly tasty and has a wonderful note of nostalgia. Truly homely and a huge comfort, this recipe is sure to be a firm favourite over the colder months.

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You will need:

  • 9 inch deep dish pie crust
  • 470g apples, peeled, cored and sliced
  • 470g cups pears, peeled, cored and sliced
  • 100g sugar
  • 1½ tbsp lemon juice
  • 1½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 tbsp plus 105g plain flour
  • 100g brown sugar
  • ¼ tsp salt
  • 70g butter, cut into ¼ inch pieces

Place pie crust in a 9 inch deep dish pie pan and freeze for 30 minutes, then preheat the oven to 200ºC.

Mix together the apples, pears, sugar, lemon juice, one tsp cinnamon and nutmeg into a mixing bowl, then add 3 tbsp flour and toss the mixture to coat. Place the mixture into frozen pie crust and bake 35 minutes.

Combine remaining flour, brown sugar, cinnamon and salt in a food processor and set to pulse before adding the butter and pulsing until left with large buttery crumbs, please in the fridge to chill while the base of the pie is in the oven.

When the pie has finished baking, remove from oven and firmly press crumb mixture on top. Reduce oven to 190ºC and bake another 30 minutes until the top of the pie has turned a lovely golden brown.

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The Chromologist

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The Chromologist is a colour whisperer. He understands and knows them better than they know themselves, translating their pleas to be used beautifully for humankind. It's unknown from whence he came. Some say the fraction of space between a prism and a spectrum, others say he toiled in the fabled colour mines of Svalbard for years untold, deep underground, speaking only to the reds and blues, cerises and aquas, bronze and golds...


The Chromologist 2017 | Farrow & Ball

The Chromologist