Apple & Pear Crumble

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As some of you might know, Nick did one year of bakery and pastry school where he learned a lot about kneading dough, making pies and baking bread. I love this about him. He gets in the kitchen, grabs a bag of flour and some butter and he creates something yummy. This sunday, after a lot of begging from me to please start baking again, he made this heavenly piece of pie.

In the next few weeks we’ll be sharing more of Nick’s own recipes. They’re awesome. He is awesome. I love a man that can bake. And cook. And cuddle. God I love a good cuddle.

Apple & Pear Crumble

Pie Crust
100 grams of sugar
200 grams of butter
300 grams of flour
8 grams of baking powder
1 egg
pinch of salt
some lemon zest (optional)

4 apples (crisp and a little sour), peeled and in cubes
4 pears (the green ones), peeled and in cubes
handful of raisins
½ teaspoon cinnamon
½ teaspoon cardamom
4 cloves
marrow of 1 vanilla pod
pinch of salt
30 grams of butter

100 grams of flour
50 grams of butter
50 grams of sugar
pinch of salt

Pre-heat your oven at about 170°C.

Pie Crust
Soften the butter with your hands, until it’s room temperature. You shouldn’t be feeling any cold pieces in the butter any more. Mix in and knead through the sugar, followed by the egg. Mix the salt and the baking powder with the flour. Get your hands dirty and knead the flour through the butter until you’ve got a nice and smooth dough. Add a little flour if it’s too sticky or add a little water if it’s too dry. Wrap it in some plastic foil and put it in the fridge.

Put on a pan and melt the butter until it stops bubbling and sizzling. Throw in the apples and pears, followed by all the spices and the raisins. Bake for about 4-5 minutes on medium-high heat. It shouldn’t get too mushy, but the apples and pears should get a little softer. Take the pan off the heat and set aside.

Mix the flour and sugar in a bowl. Make sure your butter is cold. Cut it into small pieces in the bowl. Get your hands in there and try to make the pieces of butter as small as you can and mix them well until you get a crumble. Don’t make it into a ball, you want to keep the little crumbles.

Butter up your favorite cake pan. Its shape or whether it’s metal or whatever doesn’t really matter. Take your pie crust dough out of the fridge, and knead it through a little. You don’t want to get it warm. Roll it out until approx. 3-5 mm thick, and cover your cake pan with it. To do this, lightly flour your rolling-pin, roll the dough loosely around your pin, and unroll over your cake pan. Cut away the overhanging edges. You can stick this together to cover up some pieces of your cake pan you might have missed. Or put it in your fridge and secretly take little bites out of it when nobody is looking. You can keep this dough for up to a week in the fridge and up to three months in the freezer.

Put the filling in there.

Cover the filling with the crumble.

Put it in the oven until the pie crust is nice and golden. The crumble is going to stay a little lighter.

Store on your kitchen counter (it gets sloppy in the fridge). It tastes best if you leave it for a day. But I know you’re not going to be able to stop yourself.