Festive Crunch Crumble

A delicious dessert for the festive period. Recipe produced by AGA Demonstrator Penny Zako. 

Fruit crumble dessert

3 pears- peeled and sliced

4 apples – peeled and sliced

½ lemon – juiced

30g light brown soft sugar

25g stem ginger – diced

100g cranberries

1 orange – zested

½ tsp. ground cinnamon

Pinch of nutmeg

150g plain flour

125g butter

40g light brown sugar

40g marzipan – grated

30g chopped almonds

30g chopped hazelnuts

1. Mix the pears, apples, lemon juice and 30g sugar in a bowl.

2. Stir in the ginger, cranberries, orange zest, cinnamon and nutmeg; place into the Portmerion roasting dish. Put into the simmering oven until the sugar has dissolved.

3. Combine the flour and butter to form a breadcrumb consistency, stir in all the remaining ingredients and spoon on top of the fruit.

4. The dessert can be covered and refrigerated for two days or frozen for 3 months, defrost in the fridge.

5. Place in the baking oven for 25-35 minutes until golden and bubbling. Serve with a whisky caramel sauce.

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