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Spiced Pear and Chestnut Crumble

Spiced Pear and Chestnut Crumble

“This is a crumble inspired by mulled cider at Christmas to eat any time that it’s chilly. One of the key things when making this is to check the ripeness of your pears, if they are very ripe you can just cook everything together in one go, if not, you’ll need to cook the pears a little before putting the topping on. I like both cream and ice cream with crumble, but I’m incredibly greedy, I’ll leave that part up to you.”

By Alex Mackay

  • Serves 6

  • 1 hour

  • 1 pan

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Whole Chestnuts


The Filling

  • 1 tsp vanilla paste/essence/extract
  • 1kg pears unpeeled, de-seeded and diced 2cm
  • 1 Bramley apple, unpeeled, de-seeded and diced 1cm
  • 300ml pear or apple juice
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 100g candied peel
  • Grated zest of 2 oranges
  • 100g Merchant Gourmet Whole Chestnuts, quartered
  • 25g brown sugar
  • 75g raisins

The Topping


1. Pre-Heat your oven to 200c/ Gas 6, rack position top shelf

2. Mix all of the filling ingredients together in a 30 x 20cm oven proof dish. If your pears aren’t very ripe you will need to cover the dish with foil and bake for 20 minutes or so until the pears are almost completely soft. If the pears are soft and ripe, then you can go straight to the next step

3. Mix all of the topping ingredients together. Spread them over the top of the filling

4. Bake for 35-40 minutes until the topping is golden and the filling is bubbling up around the edges

How'd you get on?

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