Caramel Apple & Pear Crumble

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College is beginning to catch up with me. I’m only two assignments into the semester & I already feel as if I’m drowning beneath the weight of it all. Not to be dramatic or anything, but I might not make it out alive. This final year could be the doom of me. Remember at the end of last year, during my exams no less, when I posted every single day? What happened to that person? I want her back. She seemed to be able to deal way more than I can. She was too damn easygoing for her own good, didn’t even feel stress. (Oh the joys of growing older.) 

That was a depressing opening paragraph, I do apologise. Sometimes everything just piles up on top of me & I kind of die a little bit inside. Like when I found out that my huge assignment that I thought was due in over a week, was actually due in four days. Or when I had to write the whole thing the night before it was due. Along with preparing for a huge slide test I have in two days time. You know, the usual life of a college student. It was quite suckish. It made me want to go back to a few weeks ago, when I made these delicious (&, it has to be said, damn cute) Caramel Apple & Pear Crumbles. 

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Remember the Caramel Apple Cinnamon Rolls I made at the start of the month? Well, I may have mentioned in that post that I had an abundance of apples in the house that needed to be used. So I baked. & baked. & then baked some more. The apples, unfortunately, are no more, but they sure produced a lot of deliciously Autumny goodies while they were around. & due to my excellent planning skills, I’ve been able to blend the apple recipes, such as my Personal Apple Pie, in with other non-apple recipes, like the Banana & Nutella Granola. (I’m crafty like that.) That way, no one gets sick of apples, which is probably what happened with bananas during Banana Week

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The pictures aren’t that great, which is a shame, because these were some pretty good crumbles. They were the product of a spur of the moment late night baking expedition that I regularly had time for during summer (sigh, why do I have to go to college?), so there was none of the natural light that usually floods my pictures available. Similar to the Rhubarb, Pear & Apple Crumble I made back in June, these crumbles are a little different than your usual crumble. Rather than adding any sugars to the crumble, we figured it would be a good idea to stuff the crumbles with caramel. We were right. 

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& we’re not just talking a little dab of caramel, heck no. Do you follow the blog at all? Nope, these things are loaded with caramel. Deliciously sweet caramel in every single bite. It’s the best. A crumble like this is the kind of thing that makes me smile & momentarily forget about all of my mounting college work. There’s caramel, there’s juicy fruit, & a crunchy almondy crumble topping. Did I mention that I left big clumps in the topping? Think Apple & Raspberry Crumble Bars size clumps. Because having it any other way is just blasphemous. I mean, feel free to have your crumble whatever size you want it, but know that I’m judging you. Big time. Leave the clumps. 

Serves 5 

Ingredients 

  • 5 apples, peeled, cored & cut into cubes
  • 3 ripe pears, peeled, cored & cubed
  • 6-10 tablespoons of caramel
  • 100g of flour
  • 100g of butter
  • 100g of porridge oats
  • 20g of flaked almonds

Method 

  1. Preheat oven to 180°C. 
  2. First, the crumble insides. Cook the apples & pears in a saucepan over a high heat for 4-5 minutes, or until just soft. Stir in 4 tablespoons of the caramel. 
  3. Place the fruit into single serving dishes & dot with some more caramel (we used a lot, but if you’d rather a less sweet crumble then don’t use it all), being sure to leave one tablespoon. 
  4. Now, the crumble topping. Mix together the flour, the almonds & the oats, then blend the butter into the mix with your fingertips, rubbing until combined, but leaving some clumps for taste. 
  5. Stir the remaining caramel into the crumble mixture & scatter over the fruit mix. 
  6. Bake in the preheated oven for 20-25 minutes, or until golden, bubbling with caramel & crisp on top. 
  7. Enjoy!


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