Apple & Pear Crumble with Blueberry Cream
The tart Granny Smith apples are the perfect match for the sweet Packham pear punch. For the topping I’ve added some flair with the addition of walnuts, coconut, pumpkin seeds and oats.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 20 mins
1⁄2 C (125 ml) Demerara sugar
1 C (250 ml) cake flour
100 g walnuts, lightly crushed
2 tsp (10 ml) ground cinnamon
3 Tbsp (45 ml) oats
3 Tbsp (45 ml) desiccated coconut
3 Tbsp (45 ml) pumpkin seeds
3-4 Tbsp (45-60 ml) light brown sugar (depending on how sweet you want it)
1 tsp (5 ml) ground cinnamon
7 Granny Smith apples, peeled and cut into chunks/wedges
7 Packham pears, peeled and cut into chunks/wedges
2 Tbsp (30 ml) light brown sugar
1 C (250 ml) fresh blueberries
1 C (250 ml) whipping cream
To make the crumble either use a stand mixer or do it by hand. If making the crumble in a mixer, first cream the butter and sugar until combined. Then slowly add the flour while mixing. The crumble will start to come together and the mixture will start to come away from the bowl. Add the rest of the ingredients and mix to combine. If making the crumble by hand, mix all the dry ingredients together, then add the butter and rub in by hand until it comes together. Roll the crumble into a ball, wrap in cling film and refrigerate.
It’s a good idea to cook the apples and pears in two stages so that the pan is not overcrowded. If it’s too full, you will have to stir repeatedly and this will cause the fruit to get mushy.
Place a large saucepan over medium-high heat and add half of the water, sugar and spice. Add the apples and cook for 6-7 minutes until the fruit softens. Repeat this step with the pears, or alternatively use a second saucepan.
Preheat the oven to 180 ºC.
Spoon the fruit into a pie dish, alternating the apples and pears. Spoon a small amount of the sugar syrup from cooking over the fruit. Be careful not to add too much liquid or your pie will steam, a tablespoon or two is enough.
Remove the crumble mix from the fridge and crumble generously over the fruit. Make sure that it is layered evenly so that it cooks evenly. Bake for 20 minutes and then turn the heat up to grill and grill the crumble for 3-5 minutes to get a golden crust. Keep an eye on it to ensure it doesn’t burn.
Add the water, sugar and blueberries to a medium sized saucepan. Cook over medium-high heat for 15 minutes. During the cooking process use the back of a spoon to crush the berries to get maximum goodness out of them.
Remove from the heat and pass the blueberry syrup through a sieve to separate the pulp. Let the syrup cool completely before adding it to the cream. Whip the cream to soft peak stage and then fold the blueberry syrup through it. Refrigerate until needed.
Serve the pie warm with a generous dollop of blueberry cream and tuck in.