Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Apple, pear & walnut crumble
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 500g applepeeled, cored and cut into large chunks
- finely grated zest 1 lemonjuice of ½
- sprig rosemary(optional)
- 2 tbsp light muscovado sugar
- 500g pearpeeled, cored and cut into large chunks
- custard or creamto serve
For the crumble topping
- 100g pack walnut
- 175g granary or wholemeal flour(or plain white)
- 85g butterdiced
- 85g caster or light muscovado sugar
Nutrition: per serving
- kcal686
- fat36g
- saturates13g
- carbs86g
- sugars30g
- fibre10g
- protein10g
- salt0.36glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
step 2
For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
step 3
Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.
