Ingredients:
For the Hazelnut Praline:
50g hazelnuts
100g caster sugar
1 tbsp water
225g plain flour
2 tsp ground cinnamon
140g butter, diced
100g Demerara sugar
4 dessert apples (tart eating apples)
4 pears
15g caster sugar
Method:
Begin by preparing the praline. Spread the hazelnuts on a baking tray, transfer to an oven pre-heated to 180°C and bake for 5 minutes or until golden brown. Turn onto a plate and use a coarse cloth or kitchen paper to rub off the skins.
Chop the nuts coarsely then grease the baking tray and scatter the nuts over it. In the meantime, place the 100g caster sugar in a small pan with 1 tbsp water and heat gently until the sugar melts. Increase the heat to medium and cook until the sugar caramelizes to a deep golden brown. Take off the heat and immediately pour over the nuts. Set aside to cool and harden then break into pieces.
For the crumble topping, sift together the flour and cinnamon into a bowl. Rub in 125g of the butter until it resembles fine breadcrumbs. Now sir the sugar through the mixture.
Peel and core the apples and pears then cut each one into eight thin wedges then melt the remaining butter and the caster sugar in a large pan before adding the fruit. Cook these over gentle heat, tossing and stirring gently from time to time to coat the fruit in the caramel. Cook until the fruit softens just a little and their juices begin to run.
Turn the fruit and juices into an ovenproof dish (about 18 x 23cm) then sprinkle over the crumble topping then sit the dish on a baking tray, transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for between 30 and 35 minutes. The crumble is ready when the juices from the fruit begin to bubble up the sides of the crumble topping.
When ready, remove the crumble from the oven, sprinkle over the hazelnut praline and serve hot, accompanied by crème fraîche.
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