How to make pear and walnut crumble

With a nutty oat topping, this easy pudding is a delicious variation on the winter classic

Pear and walnut crumble

Crumble season is upon us! Celebrate with this easy pudding from Edd Kimber – with a pear filling and a crunchy, oaty top with walnuts and cinnamon. This would also make a perfect bake to cook up with the kids.

Prep: 20 mins

Serves 4

Fruit filling

6 pears, peeled and roughly chopped
65g coconut sugar 
Juice of ½ lemon
1 tsp freshly ground cardamom 
1 tbsp cornflour

Crumble

35g coconut sugar 
60g rolled oats 
1 tsp ground cinnamon
60g walnuts, finely ground 
50g walnuts, roughly chopped
50g rice bran oil

Preheat the oven to 190C (170C fan). To make the fruit filling, place the pears into a large bowl with the sugar, lemon juice and cardamom and set aside for a few minutes.

For the topping, place the sugar, oats, cinnamon, ground and chopped walnuts into a bowl and mix together evenly. Drizzle in the oil as you stir with a fork, forming clumps of crumble mixture.

Sprinkle the cornflour over the fruit mixture and stir to combine. Scrape into a large ovenproof dish and sprinkle over the crumble topping. Bake for 40 minutes or until the juice of the fruit is bubbling and the topping is crisp.

Serve warm with a little cream.

Recipe from californiawalnuts.uk