Pear and Apple Yellow Crumble

by Alice on febbraio 14, 2008

I think apple crumble is one of the my favourite treats. Fruit crumbles in general are great. They are delicious and economical, it takes less than one hour to make them and they can be served warm or cold. I had the best time when I was living in England, going from place to place trying to find the perfect apple crumble. Actually, they all were perfect to me, I can’t remember having one that I didn’t like. Crumble is not a typical Italian dessert, and that’s the reason why I had to have as much as I could before coming back to Italy. Now that I’ve been here a while, I make my own crumbles. I’ve always used wholemeal flour, because white crumbles don’t taste right to me anymore (if you get used to whole grain it’s hard to go back to refined flours). For lighter crumbles I also substitute butter or vegan margarine with either corn oil or extra virgin olive oil. In this recipe I mix the two, so that none of them confers a strongly marked flavour to the crumble. In this healthy pear and apple version, I almost entirely replace wholemeal with organic corn flour, which makes the crumble unbelievably sweet and fragrant. For this recipe I used organic ingredients.


Ingredients (makes 6-8 servings):

For the filling

3 firm pears (such as Bartlett) peeled, cored, and sliced

3 Golden Delicious apples, peeled, cored, and sliced

the juice of 1 lemon

¼ cup muscovado sugar

ginger powder (to taste)

For the crumble

1 cup corn flour

½ cup wholemeal flour

¼ cup muscovado sugar

¼ teaspoon whole sea salt

¼ cup corn oil

¼ cup extra virgin olive oil

the juice of 1 lemon

ginger powder (to taste)

Heat oven to 150° C and lightly grease a baking pan.


In a large bowl, combine pear slices, apple slices, sugar, lemon juice and ginger. Mix well, transfer the fruit mixture to the baking pan and bake at 150° for 20 minutes.


In a medium-sized bowl, combine the corn flour, wholemeal flour, sugar and salt. Mix well ensuring that everything is combined. Add lemon juice and oil. Rub everything together using your fingers until the oil has been evenly dispersed through the flour and the mixture resembles breadcrumbs. If the mixture happens to be too dry and powdery, add some more oil and lemon juice.

Assembling the crumble

Remove the pear and apple filling from the oven and arrange the crumble randomly on top of the filling. Sprinkle with ground ginger. Bake for another 20 minutes until golden.

Serving suggestion

Cold or warm, this crumble is good on its own…but you might as well try it topped with non-dairy cream or soy yogurt.

Posted in: cooked

{ 2 comments… read them below or add one }

1 badhuman febbraio 15, 2008 alle 02:24

I’m really curious about the consistency of the crumble with the use of olive oil vs. butter. Is there any residual oil once cooked in the flour, or does it dry out? Anyway, it sounds really good. Thanks for posting this; we can’t wait to try it!

2 Ali febbraio 16, 2008 alle 20:26

There wasn’t any residual oil once the crumble was cooked… If you think the oil is too much, you can certainly use less… in which case the texture will be crispier I guess… The one you see posted here is the first crumble I made combining corn flour and oil. I’m happy about the result…it was delicious and had a very cakey consistency.
Let me know as soon as you try it!!! ;)

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