Autumn apple & pear crumble with calvados Chantilly
150g Plain flour
100g Unsalted butter
50g Rolled oats
50g Brown or demerara sugar
5g All spice powder
5g Cinnamon powder
3 slices Cox or granny smith apple
3 slices Pear
75g Raisins or sultanas
50ml Double cream
15g Caster sugar
Cut the unsalted butter in to small cubes. Sift the plain flour and add the cubed butter.
Mix them until there are no remaining lumps of butter.
Soak the raisins or sultanas in hot water for 15 mins and drain.
Bake the rolled oats in the oven until light golden brown. Cool it.
Add the rolled oats, sugar & spices to the flour & butter mixture.
Core the apple and pears. Chop the fruits in 2cm dice.
Layer them while adding honey and the raisins or sultanas.
Sprinkle over the crumble mixture and bake till golden brown, about 20 – 25 mins.For the calvados Chantilly, whip double cream along with the caster sugar and calavados liquor
Serve a slice of the crumble with a nice dollop of calvados Chantilly.