Rub together with your fingertips until it resembles breadcrumbs then scrunch in the remaining sugar to add a little texture. Quarter and core the pears and cut. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping. Peel core and cut the pears and apples into large chunks. Grease and line the base of a 23cm round deep cake tin.
Grease and line the base of a 23cm round deep cake tin. Beat the 180g butter and the 180g sugar in a large bowl until pale. Delicious served with vanilla custard. Spread into the bottom of a 9x9 inch. Add the 150g self raising flour ground almonds eggs and milk and beat until combined.
Beat in eggs and vanilla. Cut the apples and pears into slices and toss with the cinnamon and set aside. Mix apples pears 3 4 cup brown sugar and cinnamon together in a separate bowl. To make the filling peel quarter and core the apples and cut into 1cm in pieces. Mix oats flour 3 4 cup brown sugar and butter together in a bowl until crumbly.
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Use the tips of your fingers to. Sprinkle the topping over the cake mixture evenly ensuring there are no gaps. Place in the oven 170c fan oven for 40 45 minutes or until a knife pulls out clean. Meanwhile to make the decoration heat the sugars and butter in a shallow pan until caramel. Bake in the preheated oven until the.
Bake in the middle of the oven until firm and golden 50 to 55 minutes. To make the crumble topping put the butter in a large mixing bowl and add the flour. Fold in apples and pear. Place the fruit in a large bowl and add the zests juices sugar flour cinnamon and nutmeg. Directions preheat oven to 350 degrees f 175 degrees c.
Add the sliced pear and cook until the pear is soft. Step 2 cut the apples and pears into slices and toss with the cinnamon and set aside. Method preheat the oven to 190c 170c fan gas 5. Pour into a 9 by 12 by 2 inch oval baking. Add the sliced pear and cook until the pear is soft.
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Method preheat the oven to 190c 170c fan gas 5. Grease and line the base of a 23cm round deep cake tin. Rub together with your fingertips until it resembles breadcrumbs then scrunch in the remaining sugar to add a little texture.
