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Apple pecan crumble recipe

Maple, pecan and apple crumble

An easy twist on classic apple crumble
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

For the filling

  • 550 grams Bramley apples (weight before peeling)
  • ½ tbsp water
  • 1 tbsp maple syrup
  • ½ tsp ground cinnamon

For the topping

  • 50 grams plain flour
  • 35 grams unsalted butter
  • 1 tbsp brown sugar
  • 1 pinch ground cinnamon
  • 50 grams porridge oats
  • 25 grams chopped pecans
  • 1 tbsp maple syrup
  • 1 tsp runny honey
  • 1 tsp vegetable oil

Steps

  • Preheat the oven to 150℃ (130℃ fan).
  • Peel, core and cut apples into wedges. Add to a non-stick saucepan with the water, maple syrup and cinnamon. Cook over a low heat for ten minutes until starting to soften.
  • While the apples are cooking, prepare the pecan granola. Mix the oats, pecans, oil, maple syrup and honey and spread across a lined baking tray or ovenproof dish. Bake for ten minutes.
  • Leave the granola mix to cool for ten minutes. Turn the oven up to 200℃ (180℃ fan).
  • Meanwhile, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir through the brown sugar and pinch of cinnamon.
  • Combine the granola mix with the butter and flour.
  • Pour the apples into an ovenproof dish, cover with the topping and compact lightly with a spoon.
  • Bake for around 30 minutes or until lightly brown on top.

Recipe Notes

  • Prefer a slightly less sweet crumble? Reduce the amount of maple syrup when stewing the apples.