Orchard Crumble
Orchard Crumble



  • 2 x tins of pear halves in juice, chopped, juice reserved
  • 600g apples, peeled, cored, and finely chopped
  • 30g honey
  • 1 tsp ground ginger
  • 180g raisins
  • 1 lemon, zest only
  • For the Crumble Topping
  • 200g oats
  • 50g flaked almonds
  • 1 tsp ground cinnamon
  • 30g honey
  • 1 tbsp olive oil
  • Pinch of salt
  • Preheat the oven to 180C. Place the chopped pears into a saucepan, pour in the reserved liquid, then add the apples, honey, ginger, raisins, and lemon. Simmer for 5 minutes to soften, then tip into an ovenproof dish.
  • Make the topping by putting the oats in a bowl with a pinch of salt. Add the nuts, cinnamon, honey, and oil, and stir to combine. Spread the mixture all over the fruit in an even layer, and bake in the oven for 20-25 minutes or until golden. Serve with yoghurt or custard.
30 mins
6 serving
This recipe pairs perfectly with the Alkoomi 'Late Harvest' Off Riesling 2020 from Frankland River, Australia.

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