This recipe was inspired by my mom’s apple and pear crumble. She would always bake it for special occasions and say “You want to know the secret to my apple crumble? Pears.” And she was right, they really do add another texture and flavor to this crunchy & fruity dessert. This recipe is perfect as a snack or for sharing after dinner: it’s sweet but light enough to not leave you regretting dessert. Either way, dessert doesn’t go to the stomach, it goes to the heart.
Crispy apple and pear crumble
Equipment
- High speed blender
- Oven
- Ceramic or glass baking dish
Ingredients
Filling ingredients
- 4 medium-large apples
- 2 medium-large pears
- 150 g unsweetened applesauce
- 15 g lemon juiced (half a lemon)
- 5 g fresh ginger
- 50 g raw sugar
- 15 g cornstarch for thickening
- 1 g ground cinnamon
- Pinch of salt
Topping ingredients
- 100 g cup rolled oats
- 50 g slivered almonds or roughly chopped
- 30 g chopped pecan nuts
- 40 g oil either coconut or other neutral oil
- 80 g maple syrup
- Pinch ground cinnamon
- Pinch of salt
Instructions
Filling instructions
- Preheat oven to 220°C
- Peel apples and pears, remove cores, then chop them in large cubes. Set aside.
- Place all ingredients except apples and pears in a high-speed blender until smooth. Then, combine the mixture with cubed apples and pears until they are evenly covered.
- Place the final mixture in a ceramic or glass baking dish. Bake for 35 minutes at 220°C covered with either tin foil or a lid.
Topping instructions
- Keep oven heated on 220°C.
- Mix all topping ingredients in a bowl until well combined.
- Spread the topping evenly over the baked apples and pears. Even it out with the back of a spoon.
- Bake in the oven for 15 minutes or until the top is golden brown and the apple juices are sizzling from the sides of the dish.
- Let rest at least 20 minutes before serving. This is delicious with coconut yogurt (photo) or vanilla ice cream.
Notes
This crumble is best when fresh, though leftovers keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat in the microwave or in a 220°C oven until warm.