Fall Fruit Crumble

Fall Fruit Crumble Recipe
Photo: Kate Sears
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Yield:

Serves 8

Recipe Time

Prep: 20 Minutes
Bake: 1 Hours
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 536
Fat 16 g
Satfat 8 g
Protein 4 g
Carbohydrate 101 g
Fiber 7 g
Cholesterol 31 mg
Sodium 77 mg

Ingredients

Topping:
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup packed light brown sugar
8 tablespoons chilled unsalted butter, diced
3/4 cup old-fashioned oats
1/2 cup sliced almonds
Filling:
12 ounces fresh cranberries
1 1/2 cups sugar
Grated zest of 1 orange
1/4 cup orange juice
3 pears, quartered, cored, peeled, sliced 1/4-inch thick
3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
1 cup dried cranberries
1 tablespoon cornstarch

Preparation

1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.

2. Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.

3. Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.

Note:

November 2011
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