Pear and apple crumble with macadamia nuts

Macadamia nuts add a delicious buttery taste to crumble topped apples, in Ed Baines's take on a well-loved British dessert
By Ed Baines
Pear and apple crumble with macadamia nuts
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy



  • 50 g demerara sugar
  • 185 g unsalted butter
  • pinch of cinnamon
  • 3 pears, peeled and cored
  • 3 apples, peeled and cored
  • drizzle of amaretto (almond liqueur)
  • 100 g plain flour
  • pinch of salt
  • 50 g sugar
  • 50 g ground macadamia nuts


1. Set the oven to 180°C/gas 4. Melt the sugar and 100g of the butter together in a saucepan over a low heat. Add the liqueur, the cinnamon, the apples and the pears and spoon the mixture into an ovenproof dish.

2. To make the crumble, rub the remaining butter into the flour until the mixture resembles breadcrumbs. Add the salt, sugar and nuts.

3. Scatter the mixture over the fruit mixture and bake for 50 minutes.

4. Remove from the heat and leave to cool for at least 20 minutes before serving. Serve with crème fraiche, double cream, clotted cream, custard, or ice cream.

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