Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Classic Apple Crumble
This classic apple crumble is a reliable family dessert made with tart apples, a hint of cinnamon, and a crisp buttery topping. It is simple to prep and bakes into a deeply comforting pudding.
Use Bramley or Granny Smith apples for the best balance of sweetness and sharpness. Serve warm straight from the oven with custard, cream, or vanilla ice cream.
Method
20m45m55m
- Heat the oven to 180°C (160°C fan). Lightly butter a medium baking dish.
- In a bowl, toss the sliced apples with 80 g caster sugar and the cinnamon. Spread evenly in the baking dish.
- In a separate bowl, rub the cold butter into the flour until the mixture looks like coarse breadcrumbs.
- Stir in the remaining 40 g caster sugar and a pinch of salt to finish the crumble topping.
- Scatter the topping evenly over the apples without pressing down.
- Bake for 40–45 minutes until the top is golden and the fruit is bubbling at the edges.
- Rest for 10 minutes, then serve warm with custard, cream, or vanilla ice cream.
Ingredients
- 1 tsp Ground Cinnamon for the apple filling
- 180 g Plain Flour for the crumble topping
- 900 g Bramley Apples peeled, cored and sliced
- 120 g Unsalted butter cold and cubed
- 1 pinch Pinch of salt for balance
- 120 g Caster Sugar divided (80 g filling, 40 g topping)
Notes
For extra texture, stir 2 tbsp rolled oats into the crumble topping.
If your apples are very tart, add an extra 1 tbsp caster sugar to the filling.
Leftovers keep in the fridge for up to 2 days; reheat in the oven to re-crisp the topping.
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