Apple & Pear Harvest Crumble
Recipe Type: Fall Desserts
I made this sweet, light fall recipe adapted from Chow.com in honor of my mom’s birthday on their brief visit down to Durham! I also decided to add raisins to the baked fruit and some nuts on top of the crumble to add some extra texture. Served warm with a generous scoop of Stonyfield vanilla frozen yogurt!
- 4 medium sized red apples (I used organic Macintosh) peeled, cored, and sliced 1/4 inch thick
- 2 small, firm pears (I used organic Bartlett)
- 1/2 cup baking raisins or dried cranberries
- 2 to 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/4 cup chopped pecans or walnuts
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
- Heat the oven to 350°F. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine the apples, pears, raisins, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
- Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form (about 2 minutes)
- Sprinkle the topping evenly over the apples. Sprinkle nuts over top. Cover loosely with tin foil and bake until the streusel is crispy and the fruit are tender, about 50 minutes. Remove tin foil for last 10 minutes to crisp up the top! Allow crumble to cool on a rack for 15-20 minutes. Serve warm with a big scoop of ice cream or frozen yogurt!
Recipe adapted from http://www.chow.com/recipes/11416-apple-crisp-with-oatmeal-streusel