Apple and pear crumble with walnuts at €0.95 per person
6 pers.
Ingredients · Servings 6
- 4 Beautiful Apples
- 4 Pear(s)
- 80g Nuts
- 120g Wheat flour
- 60g Oat flakes
- 90g Unsalted Butter
- 80 g Sucre roux
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- Cell
Method · 55 min
- Preheat your oven to 180°C (350°F). While it's preheating, take out a gratin dish or ovenproof dish large enough to hold the fruit in a generous layer. You can lightly butter it to prevent the fruit from sticking during baking. Also, prepare all the ingredients on your work surface to make cooking more relaxed and save time.
- Wash the apples and pears, then peel them if you want a softer texture. Quarter them, remove the cores, seeds, and any tough parts, then cut the flesh into even pieces. Try to keep the size fairly uniform so they cook evenly. Place the fruit in a large bowl as you go to prevent it from oxidizing too quickly.
- Pour the lemon juice over the apple and pear pieces, then add the ground cinnamon. Mix thoroughly with a large spoon to coat all the fruit. The lemon adds a touch of freshness and prevents browning, while the cinnamon enhances the dessert's autumnal character. If some of the fruit is very ripe, mix gently so as not to crush it.
- Arrange the seasoned fruit evenly in the prepared dish. Try to balance the apples and pears for a harmonious blend. Gently press down the fruit with the back of a spoon, being careful not to crush the pieces. This layer should remain airy so the fruit cooks gently and releases just the right amount of juice.
- Roughly chop the walnuts by hand or with a knife, depending on the texture you prefer. Keep some pieces of varying sizes to add both crunch and a rustic look to the crumble. There's no need to chop them too finely: slightly irregular pieces will give the crumble more texture and will be very pleasant after baking.
- In a mixing bowl, combine the flour, rolled oats, brown sugar, chopped walnuts, and a pinch of salt. Add the softened butter, cut into small pieces. Mix with your fingertips, rubbing the ingredients between your hands until the mixture resembles coarse sand with a few small clumps. The mixture should be crumbly, neither too dry nor completely compact.
- Scatter the crumble topping evenly over the fruit, without pressing it down too much, to ensure maximum crispness after baking. Make sure the entire dish is well covered so that each portion has a perfect balance of soft and crunchy. Leave some irregularities on the surface: these will encourage a beautiful golden color and a more appealing presentation.
- Bake the dish in the middle of the oven for about 35 minutes. Check it towards the end of baking: the top should be golden brown and the fruit should be bubbling slightly around the edges. If the crumble is browning too quickly, you can cover it with a sheet of parchment paper during baking. The dessert is ready when the surface is crisp and the fruit is soft and tender.
- Once out of the oven, let the crumble rest for a few minutes before serving. This resting time allows the fruit juices to stabilize and prevents you from burning yourself when eating it. Serve it warm, on its own or with a scoop of vanilla ice cream, a dollop of plain yogurt, or a dollop of cream for an extra touch of indulgence.
427/pers.
