Pear and Bramley crumble recipe

By lightly caramelising fresh apple and pear in a little butter, sugar and honey the flavour of these staple ingredients really stands out. A really crunchy granola topping adds a wonderful texture to this British comfort dessert.

Serves 6-8 comfortably

Serve with extra thick cream


2 medium Bramleys (400gm ¾lb). peeled, cored and cut into chunky slices 2 cms

4 medium pears (400gms ¾ lb) peeled, cored, cut into chunky 2cm slices

50gm butter for cooking

3 tablespoons honey

¼ teaspoon cinnamon

200gm flour

100gm melted butter for crumble

80gm sugar for crumble topping

40gm (2 tablespooons) soft brown sugar, to caramelize fruit

120gm granola

2 tablespoons flaked almonds


Pre heat oven to 170°C

Using a wok or large non-stick pan melt 25gm butter on a medium heat and add the Bramley chunks, and 20gms (1 dessertspoon) of brown sugar and a half the cinnamon. Increase the heat to three quarters; toss and sauté the fruit until golden and beginning to caramelise. Then add the honey and transfer to a baking dish with all the cooking juices. Clean the wok pan and repeat the above- with the pears and add to the apples.

Now make the crumble layer. Mix together the remaining tablespoon of honey to the melted butter. Separately, mix together the sugar and the flour. Then combine the two mixes and beat together with a wooden spoon until a pastry consistency.

Finally mix in the granola and flaked almonds. 'Break' the mix into chunks evenly over the apple and pear layer.

Bake at 170°C for 25 minutes until crisp and golden on top and just beginning to bubble through the crumble layer.