TIP Add cinnamon and cloves at step 3 for a spicy flavour.
Allergies
Contains Milk/Dairy
Contains Wheat
Contains Tree Nuts
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Wheat, Tree Nuts
Cooking mode
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For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
10oz
plain flour
7oz
cold butter, cubed
4oz
demerara sugar, divided
1oz
pecans, roughly chopped
1oz
rolled oats
1oz
pumpkin seeds
Custard or cream, to serve, as desired
Utensils
or
Step 1
Preheat oven to 190°C. Place the Ninja Possible Pan over medium heat. Add the butter, sugar and vanilla bean paste and mix until evenly combined and the butter it melted. Let mixture cook until caramel is formed, about 3 to 4 minutes.
Step 2
Add the apples and pears and mix to evenly cover in caramel. Cook until the fruit is golden brown, about 8 to 10 minutes.
Step 3
To make the crumble topping, place the flour and butter in a large bowl and mix until crumbly. Stir in 100g demerara sugar and pecans. In a small bowl, add the remaining demerara sugar, oats and pumpkin seeds and mix to combine
Step 4
Remove the pan from heat, then sprinkle with the prepared crumble topping. Do not mix. Sprinkle crumble over fruit. Then top with the oat mixture.
Step 5
Transfer the pan to the oven and cook for 30 to 35 minutes or until golden brown. Leave to stand for 5 minutes before serving hot with custard or cream.
Preheat oven to 190°C. Place the Ninja Possible Pan over medium heat. Add the butter, sugar and vanilla bean paste and mix until evenly combined and the butter it melted. Let mixture cook until caramel is formed, about 3 to 4 minutes.
For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
10oz
plain flour
7oz
cold butter, cubed
4oz
demerara sugar, divided
1oz
pecans, roughly chopped
1oz
rolled oats
1oz
pumpkin seeds
Custard or cream, to serve, as desired
Step 2 of 5
Add the apples and pears and mix to evenly cover in caramel. Cook until the fruit is golden brown, about 8 to 10 minutes.
For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
10oz
plain flour
7oz
cold butter, cubed
4oz
demerara sugar, divided
1oz
pecans, roughly chopped
1oz
rolled oats
1oz
pumpkin seeds
Custard or cream, to serve, as desired
Step 3 of 5
To make the crumble topping, place the flour and butter in a large bowl and mix until crumbly. Stir in 100g demerara sugar and pecans. In a small bowl, add the remaining demerara sugar, oats and pumpkin seeds and mix to combine
For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
10oz
plain flour
7oz
cold butter, cubed
4oz
demerara sugar, divided
1oz
pecans, roughly chopped
1oz
rolled oats
1oz
pumpkin seeds
Custard or cream, to serve, as desired
Step 4 of 5
Remove the pan from heat, then sprinkle with the prepared crumble topping. Do not mix. Sprinkle crumble over fruit. Then top with the oat mixture.
For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
10oz
plain flour
7oz
cold butter, cubed
4oz
demerara sugar, divided
1oz
pecans, roughly chopped
1oz
rolled oats
1oz
pumpkin seeds
Custard or cream, to serve, as desired
Step 5 of 5
Transfer the pan to the oven and cook for 30 to 35 minutes or until golden brown. Leave to stand for 5 minutes before serving hot with custard or cream.
For the filling
125g
butter
125g
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
2
pears, peeled, cored, cut into even slices
Crumble Topping
300g
plain flour
200g
cold butter, cubed
125g
demerara sugar, divided
25g
pecans, roughly chopped
25g
rolled oats
25g
pumpkin seeds
Custard or cream, to serve, as desired
For the filling
4oz
butter
4oz
granulated sugar
1
teaspoon vanilla bean paste
2
Bramley apples, peeled, cored, cut into even chunks
4
eating apples, peeled, cored, cut into even slices
