Pear, Apple and Blackberry Crumble with Hazelnut Ice Cream

An autumnal fruit crumble featuring roasted hazelnuts and served with a homemade hazelnut-infused custard ice cream.

Baking Vegetarian Dessert Fruit Autumnal

Estimated Nutrition

Calories

1147

kcal / serving

9176.3 kcal total

Carbs

110.5g

per serving

883.8 g total

Fat

74.5g

per serving

595.6 g total

Protein

13g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

For the fruit, or to taste

125

Soft Light Brown Sugar

125

Caster Sugar

For the topping

Caster Sugar

For the ice cream

CondimentsSauces

tbsp

Hazelnut Syrup

Dairy

Butter

For the fruit

250

Unsalted Butter

For the topping

500

Milk

500

Double Cream

piece

Egg Yolk

Free-range

Fruits

500

Bramley Apple

Peeled, cored and roughly chopped

500

Pear

Peeled, cored and roughly chopped

150

Blackberry

Frozen

piece

Orange

Zest only

GrainsCereals

500

Plain Flour

For the topping

NutsSeeds

125

Hazelnut

Roasted, skinned and roughly chopped

Method

Preheat the oven to 180°C.

Heat butter in a large roasting tray, add apples and pears, sprinkle with sugar, and cook for 10 minutes until softened.

Rub together butter, flour, and sugar until breadcrumb-textured, then stir in chopped hazelnuts.

Stir blackberries into the fruit, transfer to a dish, top with crumble, and bake for 15-20 minutes until golden.

Heat milk and cream in a saucepan while whisking egg yolks and sugar in a separate bowl.

Gradually whisk the hot milk into the egg mixture and return to the pan over low heat until it coats a spoon.

Remove the custard from the heat and allow to cool.

Stir in hazelnut syrup and churn in an ice cream machine according to instructions.

Serve the warm crumble with a scoop of hazelnut ice cream.