The trees in our orchard row are groaning under the weight of a bountiful harvest of Granny Smith apples: tart, firm fruit suitable for cooking pies, sauces and of course, apple crumble. This satisfying sweet dish resembles a flan without the crust and is enhanced by the addition of prosecco and pecan nuts. Especially delicious after dinner on a cool evening, this dessert will have your guests and family clamouring for seconds. For a larger gathering, double the quantities shown below and use a larger pan.


Serves 4-6

4 large Granny Smith apples

100g butter

50g caster sugar

Half tsp vanilla bean extract

Half cup prosecco sparkling wine or champagne

60g plain flour

35g brown sugar

Half tsp ground cinnamon

25g pecans, chopped coarsely

Vanilla ice cream or dollop cream, to serve

apple-crumble-2-prosecco Pecan & Prosecco Apple Crumble


Peel the apples, halve and remove cores. Melt half the butter in an 24cm ovenproof frypan, together with the vanilla.

Place apples cut side down, sprinkle over the sugar and pour over the prosecco. Simmer for 5 minutes over a medium heat, evaporating the alcohol. Remove pan from heat.

Preheat oven to 180C.

Make the crumble: in a wide bowl, rub together the flour, remaining butter, brown sugar, cinnamon and pecans with your fingertips. Do not overwork.

Sprinkle crumble evenly over apples and bake in centre of oven for 35-40 minutes until golden brown.

apple-crumble-prosecco Pecan & Prosecco Apple Crumble

Cool on a rack before serving in a bowl with vanilla ice cream, or dollop cream with a splash of vanilla extract (or armagnac) stirred evenly through.