Prep 10 mins
Cook 35 mins
From the Australian Womens Weekly Gluten-free and Allergy-free cookbook.
- 3 medium apples (450 grams)
- 3 medium pears (690 grams)
- 1⁄4 cup caster sugar (1/4 cup)
- 1⁄4 cup water (60ml)
- 1⁄2 cup almond meal (60 grams)
- 1⁄3 cup rice flour (65 grams)
- 1⁄3 cup brown sugar (75 grams firmly packed)
- 1 teaspoon ground cinnamon
- 60 g butter (chopped)
- Preheat oven to 180C/160C fan forced.
- Grease a deep 1.5 litre (6 cups) ovenproof dish.
- Peel, core and quarter apples and pears; slice fruit thickly.
- Combine fruit, sugar and the water in a large saucepan and cook covered for about 10 minutes or until fruit is just tender.
- Drain and discard liquid.
- While the fruit is cooking make the crumble topping by mixing all the dry ingredients well together and then fold in chopped butter.
- Place apples and pears into prepared ovenproof dish and sprinkle with the crumble topping.
- Bake in pre-heated oven for about 20 to 25 minutes.
Very, very nice crumble, with a tasty combo of fruits, & the topping was great ~ Different from what I usually do, but very nicely so! I did use a pastry cutter to blend the butter with the other ingredients! Next time I'd really enjoy making this one for company! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
Oh Pat, this is such a lovely recipe! It is very easy to make, bakes up beautifully and tastes soooooo good! The almond in the topping is so sweet and yummy, just perfect! Ive never tried apple and pear in a crumble before, but they go great together.
I left out the sugar in the filling as my pears were really sweet and that way it was a little tart and a little sweet, which we all really enjoyed.
THANK YOU SO MUCH for sharing this keeper with us!
Made and reviewed for Potluck Tag Game December 2010.
I loved this. I adjusted it slightly used some canned pears I had leftover and rather than cook the apples in the sugar syrup, cooked them in the leftover pear juice from the can, used Splenda in place of brown sugar in the topping and served with yoghurt. Delicious, thanks Pat!