Cinnamon Pear, Apple & Hazelnut Crumble
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Cinnamon Pear, Apple & Hazelnut Crumble

with a Dollop of Creme Fraiche | Perfect for sharing

This dessert takes crumble to the next level. Soft, caramelised cinnamon pears, topped with a chocolate and granola crumb. Finish with a dollop of creme fraiche for a truly decadent dessert.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

3 unit(s)


2 unit(s)


25 grams


(Contains Nuts May contain Nuts)

75 grams

Caster Sugar

60 grams

Unsalted Butter

(Contains Milk)

1 sachet(s)

Ground Cinnamon

75 grams

Plain Flour

(Contains Cereals containing gluten)

60 grams


(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

75 grams

Creme Fraiche

(Contains Milk)


Nutritional information

Energy (kJ)4151 kJ
Energy (kcal)992 kcal
Fat49.3 g
of which saturates26.3 g
Carbohydrate128.9 g
of which sugars84.5 g
Protein10.2 g
Salt0.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Rolling Pin
Small Bowl
Large Frying Pan
Medium Bowl
Oven dish



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and quarter the pears lengthways, remove the core and chop into 2cm chunks. Peel your apples, then quarter, core and roughly chop.

c) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

d) Reserve 2 tsp of sugar in a small bowl and set aside to use later for the creme fraiche.


a) Cut the butter into small cubes. Pop half into the fridge to chill for the crumble mixture and pop the other half into a large frying pan.

b) Heat the frying pan on medium heat and gently melt the butter. 

c) When the butter starts to sizzle, add the chopped pears and apples, cinnamon and half the caster sugar to the pan. 

d) Cook, stirring regularly, until the sugar melts and the apples and pears start to soften, 4-5 mins. 


a) While the aples and pears cook, pop the remaining chilled butter into a medium bowl with the flour.

b) Rub the butter into the flour with your fingertips until it resembles breadcrumbs.

c) Stir the crushed hazelnuts, granola and the remaining sugar into the flour. This is your crumble topping!


a) Once cooked, transfer the apple and pear pear mixture into an appropriately sized ovenproof dish.

b) Evenly cover the apple and pear mixture with the crumble mixture. 


a) Bake your crumble on the top shelf of your oven until golden and bubbling, 25-30 mins.

b) Meanwhile, in a medium bowl, combine the creme fraiche and the reserved sugar for the creme fraiche.

c) Whisk the creme fraiche until thick and whipped, 1-2 mins.


a) Once baked, divide the crumble between your bowls.

b) Serve with a dollop of whipped creme fraiche.


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