50 g butter, to grease
5 Granny Smith apples, peeled, halved
5 Beurre Bosc pears, peeled, halved, leave stalks in one half
100 ml verjuice
120 g maple syrup
juice of ½ lemon
200 g clotted cream, to serve
100 g rolled oats
50 g plain flour
50 g toasted hazelnuts, chopped
100 g brown sugar
120 g butter
50 ml extra virgin olive oil
2 tsp ground cloves
- Preheat oven to 180 ̊C fan-forced (200 ̊C conventional). Line an oven tray with baking paper. Grease base and sides of a baking dish with butter. Put apples and pears in prepared dish.
- In a small saucepan, bring verjuice, maple syrup and lemon juice to a simmer. Stir. Pour over fruit and bake for 30 minutes or until tender and slightly coloured.
- To make crumb, put all ingredients in a large bowl. Rub together to combine. Spread over prepared tray. Bake for 12–15 minutes or until golden. Set aside to cool.
- Divide cooked fruit among serving bowls. Crumble over clove crumb and serve with clotted cream.