Pear and apple crumble with caramel crème fraîche recipe
 Caramel crème fraîche takes a simple apple and pear crumble to another level. Cook the crumble separately for crunch. 100g/3½oz caster sugar1 apple, cored and thinly sliced 100g/3½oz caster sugar 1 apple, cored and thinly sliced 2 eating apples, peeled, cored and finely chopped2 pears, peeled, cored and finely chopped1 cinnamon stick1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 2 eating apples, peeled, cored and finely chopped 2 pears, peeled, cored and finely chopped 1 cinnamon stick 1 star anise 150g/5½oz salted butter 100g/3½oz soft brown sugar 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 50g/1¾oz caster sugar 75g/2¾oz unsalted butter 40g/1½oz fine polenta 20g/¾oz pecans, chopped 2 tbsp chia seeds 2 tbsp pumpkin seeds 30g/1oz plain flour 20g/¾oz rolled oats 200g tin condensed milk (or caramel sauce)50g/1¾oz crème fraîche 200g tin condensed milk (or caramel sauce) 50g/1¾oz crème fraîche Method To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices. Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices.