Step 2 cut the apples and pears into slices and toss with the cinnamon and set aside. Place in the oven 170c fan oven for 40 45 minutes or until a knife pulls out clean. Add the 150g self raising flour ground almonds eggs and milk and beat until combined. Grease and line the base of a 23cm round deep cake tin. Pour the mixture into the cake tin place fruit slices on the top and sprinkle with the crumble mixture.

Mix apples pears 3 4 cup brown sugar and cinnamon together in a separate bowl. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping. Directions preheat oven to 350 degrees f 175 degrees c. Sprinkle the topping over the cake mixture evenly ensuring there are no gaps. Bake in the oven for 25 to 30 minutes or until golden and bubbling.

Beat the 180g butter and the 180g sugar in a large bowl until pale. Fold in apples and pear. To make the crumble topping put the butter in a large mixing bowl and add the flour. Ingredients 150g 5 oz stork block 225g 8 oz caster sugar zest of 1 lemon 2 medium eggs beaten 2 tablespoons milk 225g 8 oz self raising flour 85g 3 oz sultanas 225g 8 oz eating apples and or pears peeled cored and sliced 100g 3 oz plain flour 75g 2 oz stork block 75g 2 oz. Delicious served with vanilla custard.

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Meanwhile to make the decoration heat the sugars and butter in a shallow pan until caramel. Grease and line the base of a 23cm round deep cake tin. Mix oats flour 3 4 cup brown sugar and butter together in a bowl until crumbly. In a large bowl cream butter and sugar until light and fluffy. Cut the apples and pears into slices and toss with the cinnamon and set aside.

Method preheat the oven to 190c 170c fan gas 5. Bake in the middle of the oven until firm and golden 50 to 55 minutes. Rub together with your fingertips until it resembles breadcrumbs then scrunch in the remaining sugar to add a little texture. Preheat the oven 180c 350f gas4. Place the fruit in a large bowl and add the zests juices sugar flour cinnamon and nutmeg.

Add to creamed mixture alternately with sour cream. Combine the flour baking powder baking soda and salt. Method preheat the oven 180c 350f gas4. Pour into a 9 by 12 by 2 inch oval baking. Quarter and core the pears and cut.

Use the tips of your fingers to. Bake in the preheated oven until the. Peel core and cut the pears and apples into large chunks. To make the filling peel quarter and core the apples and cut into 1cm in pieces. Use the tips of your fingers to.

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To make the filling peel quarter and core the apples and cut into 1cm in pieces. Add to creamed mixture alternately with sour cream. Method preheat the oven to 190c 170c fan gas 5. Meanwhile to make the decoration heat the sugars and butter in a shallow pan until caramel. Beat the 180g butter and the 180g sugar in a large bowl until pale.

Peel core and cut the pears and apples into large chunks. Mix apples pears 3 4 cup brown sugar and cinnamon together in a separate bowl. Step 2 cut the apples and pears into slices and toss with the cinnamon and set aside.