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Home Appel-peercrumble met speculoossaus

Autumn Dessert Vegetarian Comfort food Oven Speculoos Fruit

Apples and pears from the oven, topped with a crunchy crumb layer and drenched in a warm speculoos sauce: this recipe is pure comfort in a dish. You don't need any complicated techniques, because a good baking sheet does most of the hard work for you. The heat distributes evenly, the crumble turns a beautiful golden brown and the fruit juices caramelize just enough. Put this on the table with a scoop of vanilla ice cream and you have a dessert no one will say no to.

x_ckl_recipe_markerApple-pear crumble with speculoos sauce A delicious oven-baked apple-pear crumble with a creamy speculoos sauce. Quick to make, beautiful to serve and guaranteed to be a hit at the table. How to make apple-pear crumble with speculoos sauce? Dessert Dutch 4 servings 15 min 35 min 5 min 55 min

Preheat the oven to 180°C (fan) or 200°C (conventional).
Peel the apples and pears, remove the cores and cut the fruit into roughly 2 cm cubes.
Mix the fruit in a baking dish with the cinnamon, lemon juice and 2 tablespoons of the brown sugar. Spread everything evenly over the base of the dish.
Make the crumble: combine the flour, cold butter cubes, the remaining brown sugar and a pinch of salt in a bowl. Quickly rub everything together with your fingertips until you have a crumbly mixture. Add the rolled oats and mix briefly.
Distribute the crumble evenly over the fruit in the baking dish.
Slide the dish into the preheated oven and bake for 30 to 35 minutes, until the crumble is golden brown and the fruit is soft and bubbling.
Meanwhile make the speculoos sauce: put the heavy cream and speculoos paste in a small saucepan over medium heat. Stir well and let simmer gently for 3 to 4 minutes until a smooth, creamy sauce forms. Add a pinch of cinnamon and adjust seasoning. Keep the sauce warm on low heat.
Remove the crumble from the oven and let rest for 5 minutes. Serve warm, spoon the speculoos sauce generously over it and optionally add a scoop of vanilla ice cream on the side.

Autumn Dessert Vegetarian Comfort food Oven Speculoos Fruit 3 sweet-tart apples (e.g., Elstar or Jonagold) 3 ripe pears (e.g., Conference) 1 tsp ground cinnamon 1 tbsp lemon juice 4 tbsp brown sugar (divided) 120 g flour 80 g cold butter, in cubes 40 g rolled oats 1 pinch of salt 150 ml heavy cream 3 tbsp speculoos paste 1/2 tsp ground cinnamon (for the sauce) Vanilla ice cream to taste (optional) Baking dish (approx. 20x30 cm) Mixing bowl Small saucepan Peeler Cutting board Sharp knife Wooden spoon or spatula Baking trays baking-sheets Peeler peeler By Cookinglife Oven dishes by-cookinglife-baking-dishes Sauce pan saucepan MasterClass Pizza Pan - ø 32 cm MasterClass ["Baking tray"] MasterClass Baking Tray Crusty Bake - 32 cm MasterClass ["Baking tray"] Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Potato gratin with cream and cheese foodies-aardappelgratin-met-room-en-kaas Autumn étagère with savory and sweet bites foodies-herfst-etagere-met-hartige-en-zoete-hapjes Pumpkin spice latte foodies-pompoen-spice-latte

Recipe

Apple-pear crumble with speculoos sauce

A delicious oven-baked apple-pear crumble with a creamy speculoos sauce. Quick to make, beautiful to serve and guaranteed to be a hit at the table.

Course	Dessert
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	35 min
Stiffen up min.	5 min
Total	55 min

Equipment

Baking dish (approx. 20x30 cm)
Mixing bowl
Small saucepan
Peeler
Cutting board
Sharp knife
Wooden spoon or spatula

Ingredients

3 sweet-tart apples (e.g., Elstar or Jonagold)
3 ripe pears (e.g., Conference)
1 tsp ground cinnamon
1 tbsp lemon juice
4 tbsp brown sugar (divided)
120 g flour
80 g cold butter, in cubes
40 g rolled oats
1 pinch of salt
150 ml heavy cream
3 tbsp speculoos paste
1/2 tsp ground cinnamon (for the sauce)
Vanilla ice cream to taste (optional)

How to make apple-pear crumble with speculoos sauce?

Preheat the oven to 180°C (fan) or 200°C (conventional).
Peel the apples and pears, remove the cores and cut the fruit into roughly 2 cm cubes.
Mix the fruit in a baking dish with the cinnamon, lemon juice and 2 tablespoons of the brown sugar. Spread everything evenly over the base of the dish.
Make the crumble: combine the flour, cold butter cubes, the remaining brown sugar and a pinch of salt in a bowl. Quickly rub everything together with your fingertips until you have a crumbly mixture. Add the rolled oats and mix briefly.
Distribute the crumble evenly over the fruit in the baking dish.
Slide the dish into the preheated oven and bake for 30 to 35 minutes, until the crumble is golden brown and the fruit is soft and bubbling.
Meanwhile make the speculoos sauce: put the heavy cream and speculoos paste in a small saucepan over medium heat. Stir well and let simmer gently for 3 to 4 minutes until a smooth, creamy sauce forms. Add a pinch of cinnamon and adjust seasoning. Keep the sauce warm on low heat.
Remove the crumble from the oven and let rest for 5 minutes. Serve warm, spoon the speculoos sauce generously over it and optionally add a scoop of vanilla ice cream on the side.

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The speculoos sauce really makes this recipe special. Sweet, warm and full of spiced flavour: it pairs perfectly with the tart fruit and the crunchy crumble. Feel free to make the sauce a day ahead and gently reheat it just before serving. That way you won't have any stress while serving.

A baking dish with even heat distribution gives you the best crumble: crispy on top, soft and juicy inside. Do you bake this kind of dish often? Then also take a look at a good baking sheet for cookies or other oven classics. You really notice the quality when you put the result on the table.

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