Penny’s Fruit Crunch Crumble

Parmesan-Crumbed Lamb Cutlets


  • 3 pears- peeled and sliced
  • 4 apples – peeled and sliced
  • ½ lemon – juiced
  • 30g light brown soft sugar
  • 25g stem ginger – diced
  • 100g cranberries
  • 1 orange – zested
  • ½ tsp. ground cinnamon
  • Pinch of nutmeg
  • 150g plain flour
  • 125g butter
  • 40g light brown sugar
  • 40g marzipan – grated
  • 30g chopped almonds
  • 30g chopped hazelnuts

1. Mix the pears, apples, lemon juice and 30g sugar in a bowl.

2. Stir in the ginger, cranberries, orange zest, cinnamon and nutmeg; place into the Portmerion roasting dish. Put into the simmering oven until the sugar has dissolved.

3. Combine the flour and butter to form a breadcrumb consistency, stir in all the remaining ingredients and spoon on top of the fruit.

4. The dessert can be covered and refrigerated for two days or frozen for 3 months, defrost in the fridge.

5. Place in the baking oven for 25-35 minutes until golden and bubbling. Serve with a whisky caramel sauce.

Recipe and Photos by Penny Zako and AGA Living UK.