Toffee apple and pear crumble

    1 hour 5 min

    One of the nicest crumbles I have ever eaten and certainly not for dieters. Lovely sweet tasting, with great textures. Perfect with custard or ice cream.


    Yorkshire, England, UK
    18 people made this

    Serves: 6 

    • For the toffee sauce
    • 60ml milk
    • 125g unsalted butter
    • 225g dark brown sugar
    • 1 pinch salt
    • For the crumble
    • 4 pears
    • 2 apples
    • 50g rolled oats
    • 25g mixed nuts
    • 115g unsalted butter
    • 110g dark brown sugar
    • 100g plain flour

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190 C / Gas 5.
    2. For the toffee sauce:

    3. First make the toffee sauce by combining milk, butter, dark brown sugar and a pinch of salt in a saucepan over a medium heat. Heat until all melted together then increase the heat and boil for 3 minutes whilst stirring continuously. Remove from the heat then allow to cool until warm (whilst preparing the crumble and fruit).
    4. For the crumble:

    5. Peel and core the pears and apples and cut into decent sized chunks (1/2 to 1"). Place them into an ovenproof dish and cover with the toffee sauce.
    6. Mix the oats and nuts (blitzed in a blender or finely chopped), together with the unsalted butter, dark brown sugar and approx half the flour in a bowl. Rub it between your fingers until all mixed and 'bread crumb' like. If too sticky add more flour until it crumbles. Loosely sprinkle the crumble over the toffee apple and pear mixture.
    7. Bake in the centre of the preheated oven for about 45 minutes or until the top is golden brown. Remove from the oven and serve warm or allow to cool before enjoying.


    I used a pack of roasted mixed nuts, but hazelnuts would be just as good. Don't make them super fine, just nicely chopped.

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    Reviews in English (1)


    Tasted OK but the pears didn't add anything. The toffee sauce boiled up and completely covered the crumble topping. Obviously that was then soft. Maybe it was something to do with my oven but I won't bother making this again.  -  26 Apr 2017