Fall Fruit Crumble


I’ve been cooking merrily away in preparation for my daughter’s visit. (She recently moved into a studio apartment so is bringing whatever she can load into her wagon to store at Mom’s Freebie Storage.)

We both love Apple Betty but I decided to make use of some other autumn fruits and made this Fall Fruit Crumble. It went together easily with one substitution, lemon zest instead of orange zest. I was sprinkling on the topping which seemed very buttery when I realized I’d forgotten to add the ½ cup flour.

Gees, Louise. The topping went back into the food processor along with the flour. I forgot the sugar in pumpkin pie once so we topped it with big dollops of very sweet whipped cream and it was just fine.

This recipe is very good and not too sweet.


Fall Fruit Crumble

2 ripe pears, peeled, cored and sliced
1 apple, peeled, cored, and sliced
2 cups fresh cranberries, rinsed
1 teaspoon orange zest
1 tablespoon cornstarch
½ cup granulated sugar
Topping (recipe follows)

Preheat oven to 375 degrees. In a lightly sprayed 8x8 inch glass baking dish arrange fruit and zest. Add cornstarch and sugar and mix lightly with fruit. Sprinkle topping over fruit. Bake until bubbly and top is lightly browned, about 50 minutes. Cool on a rack.

Topping
½ cup rolled oats
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 tablespoons butter, cut into small pieces
½ cup chopped walnuts (optional)

Place all ingredients except nuts in food processor and pulse with off/on until crumbs form. Fold in nuts.

Serves 6

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