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Crumble with Pears and Cranberries picture

Crumble with Pears and Cranberries

This crumble makes a soul-satisfying dessert. Try it with a variety of fruits - even frozen berries work well.

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  • For the crumble topping:
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned (not quick cooking) oats
  • 1/2 cup plus 2 tablespoons packed brown sugar
  • pinch of salt
  • 13 tablespoons (6 1/2 ounces) unsalted butter, cut into small pieces and chilled
  • For the filling:
  • 5 cups peeled and sliced pears
  • 3/4 cup dried cranberries
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • pinch of salt
  • 2 tablespoon all-purpose flour

Serves 8

  1. To make the crumble topping, combine the flour, oatmeal, brown sugar and salt in the bowl of a mixer. Using the paddle attachment, mix on medium speed just until combined.
  2. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. Using your fingers, break up the chunks slightly and then refrigerate the topping for at least 1 hour.
  3. Preheat the oven to 350F.
  4. Combine all filling ingredients in a medium bowl and toss gently to coat evenly.
  5. Pour the ingredients into a 1 1/2 quart baking dish. Sprinkle the chilled topping evenly over the filling, breaking up any large bits with your fingers.  (Any leftover topping can be frozen and used for another purpose.)
  6. Bake until the topping begins to brown and the filling is bubbling, about 40 minutes.
  7. Remove from the oven and let cool somewhat before serving.

This video (Storing Fruits and Vegetables) was sooo great! everything I was trying to find out about storing fruit and veggies was clarified in this video smile Thanks -  you are a great teacher!!!!