Use red-skinned apples - they cook down into a soft, jammy filling and make a great contrast to the tart pickled pears.
25g unsalted butter
8 royal gala apples, peeled, cored and cut into 2cm cubes
300ml sour cream, to serve
2 bosc pears, peeled and cut into 1cm cubes
1 tbsp lemon juice
pinch of salt
1 tsp freshly grated ginger
1 cup wholemeal plain flour
1 cup rolled oats
1 tsp ground nutmeg
1/2 cup dark brown sugar
1/2 tsp salt
225g unsalted butter, melted
Place the sugar in a large saucepan with ¼ cup of water and simmer for about 10-15 minutes until the sugar forms a golden caramel. Add the butter and apples and stir until combined.
Continue to cook for about 8 minutes until the apples are soft. Transfer the apples to a buttered 26cm round baking dish, spread into an even layer and let cool.
To make the pickled pears, add the pears, lemon juice and salt into a press-seal bag. Squeeze the ginger between your fingers to add the ginger juice to the bag, discarding the ginger solids. Squeeze as much air as you can out of the bag and refrigerate for at least 30 minutes.
Heat your oven to 190C.
Combine the crumble ingredients in a large bowl and mix to a crumb. Cover the apples with the crumble and bake for 30 minutes until the topping is golden and the filling is jammy.
To serve: Top the crumble with the pickled pears and serve with dollops of sour cream.