I call it a baby purée but in fact pear, apple and cinnamon compote is loved by children of all ages – and by adding some store cupboard faithfuls the grown ups can enjoy a delicious crumble, too.
This time of year you shouldn’t have any trouble finding a wide range of English fruit, so substitute the apple and pear for other fruit if you like; peach and raspberry is a great combination.
Start by making the purée.
Ingredients:
Pear, apple and cinnamon purée
2 x Organic Apples: Braeburn, Bramley or Jazz
2x Organic Pears: Conference
½ tsp Ground Cinnamon
4 tbsp water
Crumble
2 x Organic Apples: Braeburn, Bramley or Jazz
2x Organic Pears: Conference
2 tbsp Maple Syrup/Honey
½ tsp Ground Cinnamon
50g plain flour
50g rolled oats
25g caster sugar
50g butter (chilled, cubed)
70 g Nuts (whatever is lying around) Hazelnuts, Pecans, flaked almonds etc
70g Chocolate roughly chopped
Method:
Purée
Peel, core and roughly chop the fruit. Place all the ingredients in a pan and bring to a simmer. Turn down the heat and cook until the fruit is tender.
Transfer to a magimix or blend with a stick blender until smooth, if required add more boiled water to get the consistency you desire.
Pour the purée into an ice-cube tray and once frozen, label and store.
This also makes great ice-lollies.
( It freezes well so you might want to triple or quadruple the ingredients, though go steady on the cinnamon!)
Crumble
Heat the oven to 180c. Butter an ovenproof dish (the sort you’d use if you were cooking for 4)
Peel, halve and core the fruit and roughly chop, scatter evenly in the prepped dish, pour over the Maple syrup/Honey and bake for 10 minutes.
Whilst this bakes, put the flour, oats, sugar, cinnamon, and butter into a bowl and rub together until you get rough crumbs, mix in the nuts.
Remove the fruit from the oven and sprinkle over the chocolate, then the crumble topping. Bake for 15-25 minutes, or until golden Brown.
