Apple and prickly pear crumble

Michael Diacono gives a traditional English apple crumble a Mediterranean twist by flambéing the apples in prickly pear liqueur and adding some prickly pear jam. 

Apple and prickly pear crumble


  • Knob of butter
  • 3 apples, peeled and chopped
  • ½ cup sugar
  • Handful dried cranberries
  • 1 pod vanilla
  • 1 stick cinnamon
  • Handful walnuts
  • 2 tsp prickly pear jam


  • 1 cup flour
  • 200g butter
  • ½ cup sugar


  1. Melt the butter in a pan and add the apples.
  2. Add the sugar and allow the apples to caramelise.
  3. Add the dried cranberries.
  4. Slice the vanilla pod lengthways and scrape the seeds out with the back of a knife.
  5. Add the seeds to the pan as well as the pod.
  6. Add the cinnamon.
  7. Add the bajtar liqueur and flambé.
  8. Place in an oven proof dish.
  9. Top with walnuts and place spoonfuls of the jam on top
  10. To make the crumble add the butter to the flour, add the sugar and process in a food processor to crumb.
  11. Place over the apples
  12. Bake in the oven for 20mins in 180°C oven.
  13. Serve with a scoop of ice cream or fresh cream.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 October, 2016. 

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