Apple & Pear Crumble Cake Recipe

26th October 2026

November brings a bounty of orchard fruit and a natural appetite for warming, spiced desserts. This apple and pear crumble cake recipe, courtesy of The Kennels Head Chef, Dan Turner, celebrates the season, combining tender pieces of fruit with cinnamon, mixed spice and a golden, buttery crumble topping. Rooted in seasonal British produce and classic comfort baking, this autumnal dessert is rich in flavour, generous in texture and perfectly suited to November menus.

Served with vanilla ice cream and a delicious lemon caramel.

  • The Kennels

  • recipe

  • Autumn

  • latest news

KennelsOct-NovRecipes_KirstyJayneRussell_01-10-26-40.jpg

Serves 8

Ingredients 


Crumble topping

100g plain flour
60g cold unsalted butter, diced
50g demerara sugar
Pinch of salt

 

Apple & pear cake

150g unsalted butter, softened
150g caster sugar
3 eggs
1 tsp vanilla extract
175g self-raising flour
1 tsp ground cinnamon
½ tsp mixed spice
Pinch of salt
50ml milk
2 apples, peeled, cored and diced
2 pears, peeled, cored and diced

 

Lemon caramel

150g caster sugar
50ml water
100ml double cream, warmed
40g unsalted butter
Zest of 1 lemon
1–2 tbsp fresh lemon juice
Pinch of sea salt

To serve

Vanilla ice cream
Fresh lemon zest, optional

 

Method

Make the crumble

Rub the butter into the flour until the mixture resembles  
coarse breadcrumbs. Stir through the demerara sugar and salt.  
Chill until required.

 

Make the cake 

Cream together the butter and caster sugar until light and fluffy. 
Gradually beat in the eggs, followed by the vanilla.

Fold through the flour, cinnamon, mixed spice and salt. Add the milk and mix until just combined.

Fold through the diced apple and pear. Transfer to a lined cake tin and spread evenly.

Scatter generously with the crumble topping. Bake at 170°C for approximately 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.

Allow to cool slightly before cutting into portions.

 

Make the lemon caramel 

Place the sugar and water in a saucepan and cook over a medium-high heat until the sugar turns a deep golden caramel.

Carefully whisk in the warm cream, followed by the butter. Add the lemon zest, lemon juice and a pinch of sea salt. Simmer gently for 1–2 minutes until smooth and glossy.


To serve

Serve the crumble cake warm with a scoop of vanilla ice cream. Spoon over the warm lemon caramel and finish with a little fresh lemon zest.

  • The Kennels

  • recipe

  • Autumn

  • latest news