Winter Fruit pie with Walnut Crumb topping

A deliciously fruity cake with the flavour of Christmas!


  • 150g dried figs, stems removed
  • 240ml boiling water
  • 4 small apples, peeled, cored and sliced 1cm thick
  • 4 pears, peeled, cored, and sliced 1cm thick
  • 110g cranberries
  • 100g sugar
  • 2 tbsp cornflour

For the walnut crumb topping:

  • 100g all-purpose flour
  • 160g brown sugar
  • 80g raw walnuts, coarsely chopped
  • 1½ tsp ground cinnamon
  • pinch of salt
  • 85g Avomore Unsalted Irish Butter, melted


1 Preheat the oven to 190˚C/170˚C fan/gas mark 5.

2 Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.

3 Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.

4 To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.

5 Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.


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