Pear and Apple Crumble - CNM Natural Chef and Vegan Natural Chef

Pear and Apple Crumble

Pear and Apple Crumble

This comforting fruit crumble made up of seasonal apples and pears is mixed with warming spices and topped with a golden crumb of almonds and buckwheat. We have served our crumble with a simple vanilla almond custard, but this would also be delicious with vegan ice cream!
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Servings: 6 people

Ingredients

For the fruit filling

  • 2 conference pears, peeled (optional) and diced into 1 inch chunks
  • 2 Bramley apples, peeled (optional) and diced into 1 inch chunks
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • A pinch of ground cloves
  • 1 tablespoon of maple syrup
  • A pinch of sea salt

For the crumble topping

  • 1 cup of ground almonds
  • 1/3 cup of buckwheat flour
  • 1/4 cup of flaked almonds
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of maple syrup
  • 1 tablespoon of coconut oil
  • A pinch of sea salt

For the vanilla almond custard

  • 1 cup of almond milk
  • 1 tablespoon of arrowroot root powder
  • 1.5 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract
  • A pinch of sea salt

Instructions

  • Preheat the oven to 200 °C or 180 °C for a fan assisted oven.
  • Arrange the apples and pears in an 18 x 30cm ovenproof dish creating a deep layer of fruit.
  • Sprinkle over the ground spices and salt and drizzle with the maple syrup. Use your hands to rub the seasonings all over the fruit until well coated. Transfer to the oven to bake for 12 minutes to soften the fruit.
  • Whilst the fruit cooks, you can prepare the crumble topping. Add the ground almonds, cinnamon, salt and buckwheat flour to a mixing bowl. Crumble in the flaked almonds and stir well to combine.
  • Add the maple syrup and stir into the topping.
  • Add the coconut oil and use your fingers to rub the mixture together to form a thick crumble consistency.
  • Remove the part cooked fruit from the oven and gently stir. Reduce the oven temperature to 180°C or 160°C for fan assisted.
  • Scatter the crumble topping in an even layer across the fruit. Return to the oven for a further 15 minutes until crisp and golden.
  • Whilst the crumble cooks you can prepare the custard. Add 3/4 of the almond milk to a small saucepan and bring to a gentle boil.
  • In a small bowl, whisk the arrowroot powder together with the remaining almond milk to form a smooth paste.
  • Reduce the almond milk to a simmer and add the maple syrup, vanilla and salt.
  • Add the arrowroot paste and whisk continuously until well combined.
  • As soon as the custard begins to thicken, remove from the heat. This will thicken further on standing so remove from the heat just before it reaches your desired consistency. Serve hot over the crumble.

Notes

Recipe by Emma Carter