Rosemary Pear-Apple Walnut Crumble Cups

Preheat the oven to 190°C conventional (170°C fan). Cut 300 g pear and 120 g apple into 2 cm pieces and finely chop 1 g rosemary. Prepare two 350–400 ml ovenproof ramekins.

In a saucepan, stir the apple, 10 ml lemon juice, 10 g brown sugar, 1 g zest and rosemary over low heat for 3–4 minutes. Add pear and stir two minutes more, then divide fruit and juices equally between ramekins.

Finely chop 35 g walnuts. Rub 50 g flour, 35 g cold butter and the remaining 20 g sugar together with fingertips until crumbly; stir in walnuts.

Divide crumble evenly over fruit and bake on the middle rack for around 23–27 minutes until golden with bubbling fruit at the edges.

Take care with the hot ramekins, cool for five minutes and serve one warm cup per person.