RECIPE: Fall Fruit Crumble

compumomNovember 28, 2008

This was a great dessert, the tartness of the cranberries balances the sweetness of the pears and apples.

I used Bartlett pears and Gala Apples, but you could use Braeburn or Ambrosia's too.

Fall Fruit Crumble

2 cups fresh or thawed frozen cranberries

2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces

2 apples such as Gala, peeled and cut into 1/2-inch pieces

1 cup sugar, divided

1 1/2 tablespoons cornstarch

3/4 teaspoon pure vanilla extract

1 cup old-fashioned oats

1/2 cup all-purpose flour

1/4 teaspoon salt

1 stick unsalted butter, softened

Preheat oven to 425°F with rack in middle.

Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.

Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

Gourmet Magazine

November 2008

by Andrea Albin

Here is a link that might be useful: Fall Fruit Crumble

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Ellen that reminds me of a very quick dessert one of my daughters makes from apples and oatmeal.

I would love to try the one you have posted.
Although we don't get cranberries here, we do get frozen boxes of wild berries and that would do nicely.

My daughter uses to core and cut the washed apples within seconds.

Several apples according to size of casserole dish, peeled or unpeeled, cored and cut into wedges.

When I made it I used 3 or 4 Granny Smith apples.

Mix together with hands:
1 cup brown sugar
1 cup rolled oats
1 cup chopped walnuts
1 cup flour
1/2 cup butter - cut into above mixture with 2 knives
2 TBS butter to dot over fruit

1) Preheat oven to 350F. Core and cut apples into wedges (peeled or unpeeled). I prefer peeled when there's time to do so.

2) Mix dry ingredients and roughly cut in 1/2 cup butter with 2 knives.

3) Put fruit in buttered casserole and spread mixture over, dotting the rest of the butter on top.

4) Bake 45 minutes or until bubbly and brown. Serve with cream or vanilla ice cream.

NOTE: My addition is 1 teasp cinnamon, 1/2 teasp nutmeg and 1/2 teasp allspice to the dry ingredients.


    Bookmark   November 28, 2008 at 8:15PM
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