Anna Jones’s maple toffee apple and pear crisp

This is everything I want in an autumn pudding. Melting orchard fruits spiked with ginger and cardamom and a topping that’s half crisp and half crumble, which reminds me of oatmeal cookies. I eat this with thick Greek yogurt mixed with a little honey and vanilla or, if it’s really cold, good hot vanilla custard.

Serves 4-6

  • apples 3
  • pears 3
  • maple syrup 2 tbsp
  • prunes 75g
  • dried figs 50g
  • candied ginger, 2 pieces, finely chopped
  • unwaxed lemon 1
  • vanilla pod 1, seeds scraped (or 1 tsp vanilla paste)
  • ground cinnamon ½ tsp
  • ground cardamom ½ tsp

For the topping

  • rolled oats 100g
  • ground almonds 50g
  • butter or coconut oil 100g
  • light brown sugar 75g
  • white spelt flour 100g
  • salt a small pinch

To serve

Greek or coconut yogurt whipped with a little vanilla and honey

Preheat your oven to 200C/gas mark 6.

Peel the apples and pears and roughly slice them. Toss them with the maple syrup in a roasting tray and cover the tray with foil. Roast for 15 minutes in the hot oven, then remove the foil and roast for a further 10 minutes until the edges catch and caramelise.

Meanwhile, roughly chop 50g of the prunes and all the figs, finely chop the ginger, and place the whole lot into the bottom of a 24cm round (or equivalently sized) baking dish. Grate over the lemon zest and add the juice of ½ the lemon, add the vanilla and spices and mix everything together. Cover the dish with a clean tea towel and leave to one side.

Make the topping by rubbing the oats, almonds, butter, sugar, flour and salt together with your fingers. It will feel wetter than a crumble topping and you’ll be left with larger pieces of butter, but you should have a very rough crumbly dough after about 4 minutes. Chop the remaining prunes roughly and mix them through too.

When your apples are ready, mix them with the fruit and spices in the baking dish, then sprinkle over the topping. Bake in the oven for 25 minutes, until deep golden.

I serve mine with some Greek or coconut yogurt, whipped with a little vanilla and honey.

From The Modern Cook’s Year: Over 250 vibrant vegetable recipes to see you through the seasons by Anna Jones (Fourth Estate, £26)

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