Pear and apple crumble with caramel crème fraîche
Caramel crème fraîche takes a simple apple and pear crumble to another level. Cook the crumble separately for crunch.
Ingredients
For the decoration
- 100²µ/3½´Ç³ú caster sugar
- 1 apple, cored and thinly sliced
For the fruit
- 2 eating apples, peeled, cored and finely chopped
- 2 pears, peeled, cored and finely chopped
- 1 cinnamon stick
- 1 star anise
- 150g/5½oz salted butter
- 100²µ/3½´Ç³ú soft brown sugar
For the crumble topping
- 50²µ/1¾´Ç³ú caster sugar
- 75g/2¾oz unsalted butter
- 40g/1½oz fine polenta
- 20²µ/¾´Ç³ú pecans, chopped
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
- 30g/1oz plain flour
- 20²µ/¾´Ç³ú rolled oats
For the caramel crème fraîche
- 200g tin condensed milk (or caramel sauce)
- 50²µ/1¾´Ç³ú crème fraîche
Method
To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight.
To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool.
To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally.
To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche.
Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices.