Cinnamon apple and pear crumble cake recipe

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35 min


55 min

Nutrition per portion

Calories 413 kCal 21%
Fat 23.8g 34%
  -  Saturates 12.5g 63%
  -  of which Sugars 28.6g 32%

Give your traditional crumble a twist by adding cinnamon and pear in this cake recipe. Serve with lashings of custard for a delicious winter dessert


  • 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:
  • 60g 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 ½ the cinnamon and set aside.

  • Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.

  • Add the remaining cinnamon and sugar; mix well and set aside.

  • Beat the butter and sugar in a large bowl until pale.

  • Add the remaining ingredients and beat until combined.

  • Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.

  • Bake for 50-55 minutes in the middle of the oven until firm and golden.

  • Cool in the tin before transferring to a wire rack.

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(102 ratings)
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