Apple and pear bun crumble

Who knew this humble Easter staple was so versatile! Leftover hot cross buns are the key to creating this delicious apple and pear bun crumble recipe. Serve as a perfect post-Easter dessert

  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Woman's Day.
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  • 2 torn hot cross buns
  • 1/3 cup natural almonds
  • 25 gram butter (plus 50g extra)
  • 1/2 cup brown sugar
  • 4 peeled, cored and chopped apples
  • 3 peeled, cored and chopped pears
  • 1 tablespoon plain flour
  • 1 cup apple juice
  • whipped cream and micro mint leaves, to serve


  • 1
    Preheat oven to moderate, 180°C.Lightly grease a 6-cup baking dish.
  • 2
    In a food processor, pulse torn hot cross buns, natural almonds and butter together until roughly chopped. Set aside. In a large heavy-based saucepan, melt more butter on medium. Add brown sugar and cook for 3-4 minutes, stirring, until dissolved with butter.
  • 3
    Mix in apples and pears, then cook for 2-3 minutes until just tender. Add plain flour and cook, stirring, for 1 minute.
  • 4
    Mix in apple juice and simmer, stirring, for 2-3 minutes until sauce boils and thickens slightly. Pour into dish. Scatter crumble mixture over.
  • 5
    Bake for 20-25 minutes until golden and bubbles appear around the edge. Serve crumble topped with whipped cream and micro mint leaves.