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  • Brittany Aldridge

Salted Caramel Apple & Pear Crumble

This crumble is seriously amazing.. like drool worthy amazing. It's also so QUICK and EASY to whip up... think 10 minutes max for seriously delicious results. Crispy, chewy, nutty, and buttery crumble with soft salted caramel apples and pears - drench it in cream and what do we have? A masterpiece perfectly suited to a chilly winter evening.


For the crumble:

  • 1/3 cup of caster sugar

  • 1/3 cup of rolled oats

  • 1/3 cup of almond meal

  • 1/3 cup of shredded coconut

  • 75 grams of butter, chopped

  • 2 teaspoons of ground cinnamon

  • 1 teaspoon ground ginger

  • zest of half a lemon

  • 1 teaspoon of salt

  • handful of almonds roughly chopped (optional)

For the salted caramel apple and pears:

  • 3 apples, cored and sliced

  • 3 pears, cored and sliced

  • 1/2 cup of raisins or sultanas (optiona)

  • 3 cloves (optional, use ground mixed spice instead if you want)

  • 2 green cardamom pods (optional)

  • 1 teaspoon cinnamon

  • 3 teaspoon of salt (I used Maldon)

  • Juice of half a lemon

  • 100 grams of butter, chopped

  • 1/4 cup of caster sugar

  • 1/2 cup of cream

To serve:

  • Thickened Cream, Whipped Cream or Ice Cream


  • Slice and core the fruit, then immediately pour lemon juice over the apples and pears to prevent browning. Set aside. Set an ovenproof saucepan or shallow dutch oven on the stovetop. - If you don't have an ovenproof saucepan just use a regular one, then when you are ready to cook the crumble in the oven transfer the caramel mixture to a ovenproof dish first, then top with the crumble before baking.

  • Preheat oven to 160°C fan-forced (180°C / 356°F). In your saucepan set the heat to medium-high and add caster sugar, butter and spices. Cook for 5 minutes until a golden caramel forms and starts bubbling. Add the cream and 1/2 cup of water and whisk rapidly. Add salt and cook for a further minute or so.

  • Pick out whole spices from the caramel (cloves and cardamom pods) and then add the apples, pears and raisins to the caramel. Stir to coat the fruit in the caramel and turn the heat to low while you prepare the crumble.

  • To make the crumble, combine the dry ingredients and lemon zest in a medium sized bowl. Add the chopped butter and using your fingertips, rub the butter into the flour mixture until the mixture clumps and comes together slightly.

  • Sprinkle crumble mixture over the caramel fruit mixture. Press down gently on the crumble with your fingertips to flatten it out slightly. Top with chopped almond, a sprinkle more of sugar and some more coconut if you would like. Bake in oven for 20-25 minutes or until golden. Serve crumble immediately while it is still warm with cream or ice cream! Please enjoy!


Notes: Make this crumble with anything and everything you have in the pantry or fridge! For instance if you don't have apples or pears try apricots, plums, nectarines, or any kind a berry. If you don't have coconut or oats you can easily make your own crumble with all purpose flour, salt, sugar and butter (just use your fingertips to mix the butter in to make a shaggy crumble!) or even ground up/ chopped nuts; think almond meal, flaked hazelnuts, pistachios... the options are endless! Give a try and let me know what you think!

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