Cinnamon Apple and Pear Crumble Cake with Custard Click image to enlarge
Course: Dessert
Dish: Vegetarian
Nutritional information per serving:

Calories: 413
Protein: 6g
Carbohydrate: 46.7g
Sugars: 28.6g
Fat: 23.8g
Saturated fat: 12.5g
Fibre: 1.3g


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Cinnamon Apple and Pear Crumble Cake with Custard

Canned fruit is a great way to consume your 5-A-DAY. This recipe contains both apples and pears – not bad for a dessert!
1 hour and 30 minutes to prepare and cook. Serves 12.
See “Switch 2” for more recipes devised with James Martin

For the cake:
½ x 385g can sliced apples, drained
½ x 410g can pear quarters, drained
180g caster sugar
180g butter
150g self raising flour
50g ground almonds
3 eggs
1-2 tbsp milk
For the crumble:
caster sugar
90g butter
120g self raising flour
2 tsp cinnamon

To serve:
1 x 425g can custard



Preheat the oven 180C/ 350F/Gas4.
Grease and line the base of a 23cm round, deep cake tin.
Cut the apples and pears into slices and toss with half the cinnamon and set aside.

Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
2. Add the remaining cinnamon and sugar; mix well and set aside.

1. Beat the butter and sugar in a large bowl until pale.
2. Add the remaining ingredients and beat until combined.
3. Pour the mixture into the cake tin, place the fruit slices on top and sprinkle with the crumble mixture.
4. Bake for 50-55 minutes in the middle of the oven until firm and golden.
5. Cool in the tin before transferring to a wire rack.

How to serve:
Serve warm, or cold with a generous helping of creamy custard.

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