arrow arrow2 audio-visual catering close delegate-day-rate download-icon flickr-iconform-icon instagram-iconlinkedin-iconlogo-mobile pattern phone-icon quotes twitter-icontwitter youtube-icon

Autumn apple & pear crumble with calvados Chantilly

Ingredients:

150g Plain flour

100g Unsalted butter

50g Rolled oats

50g Brown or demerara sugar

5g All spice powder

5g Cinnamon powder

3 slices Cox or granny smith apple

3 slices Pear

75g Raisins or sultanas

50g Honey

50ml Double cream

15ml Calavados

15g Caster sugar

 

Method:

Cut the unsalted butter in to small cubes. Sift the plain flour and add the cubed butter.

Mix them until there are no remaining lumps of butter.

Soak the raisins or sultanas in hot water for 15 mins and drain.

Bake the rolled oats in the oven until light golden brown. Cool it.

Add the rolled oats, sugar & spices to the flour & butter mixture.

Core the apple and pears. Chop the fruits in 2cm dice.

Layer them while adding honey and the raisins or sultanas.

Sprinkle over the crumble mixture and bake till golden brown, about 20 – 25 mins.For the calvados Chantilly, whip double cream along with the caster sugar and calavados liquor

Serve a slice of the crumble with a nice dollop of calvados Chantilly.

 

 

Church House Newsletter

Stay in touch with us. Subscribe to get the latest news in your inbox.