Monday, October 25, 2010

Cranberry Pear and Apple Crumble

25 October 2010 - Cranberry Pear and Apple Crumble

I have not been baking for baking for about 10 days now. The last I baked was Donut Muffins which turned out to be more like cupcakes because I got greedy and slabbed way more chocolate on top of them just because I love chocolates.
I did not blog about them because it was a failure. Or maybe I should. Well, another post then.

Anyway, back to today's baking - Cranberry Pear and Apple Crumble.
I have 3 big ripe pears in the fridge and I have been eyeing this recipe for quite some time. So today I finally made this, which is one of my ideal comfort food.

This recipe takes chunks of sweet pears, tart and chewy cranberries and crisp and crunchy apples and tops them with a streusal-like mixture made with flour, brown sugar, ground cinnamon, oats, nuts and butter.

l: ingredients to make the topping
r: the lumps of toppings

l: chunks of pears and apples and cranberries tossed with a few tbsp of corn flour and brown sugar
r: all ready to be baked

This combination of ingredient that made up the streusal is our favourite part of the crumble. The crispy texture is so nice contrasted with the warm fruits beneath and top with a scoop of vanilla ice cream!

All nice and brown and warm from the oven

I finished baking at around 5.30pm and by 8.30pm, the whole dish was gone!
It is really good and Min requested me to bake this recipe again! (I seldom bake the same thing more than once)

Topped with Vanilla Ice Cream

Recipe: Cranberry Pear and Apple Crumble (copied directly from Joy Of Baking)

Crumble Topping

3/4 cup (95 grams) all purpose flour

3/4 cup (155 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup (70 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts or pecans

1/2 cup (113 grams) cold unsalted butter, cut into pieces


2-3 tablespoons (30 - 45 grams) light brown sugar

1/2 tablespoon cornstarch (corn flour)

1 1/2 pounds (680 grams) Granny Smith Apples or other firm, tart-tasting apple - peeled, cored, and sliced into 1 inch (2.5 cm) chunks

1 1/2 pounds (680 grams) ripe Bartlett or Anjou Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks

1/2 cup (50 grams) dried cranberries (can use fresh cranberries that have been rinsed, drained, and picked over)

Cranberry Pear and Apple Crumble: Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a nonstick cooking spray, a 2 1/2 quart (2.75 liter) casserole or oval gratin dish, or a 10 inch (25 cm) deep dish pie plate.

For Crumble Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, oats, nuts, and butter) in a food processor and process just until the mixture has clumps the size of peas. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.)

For Filling: In a large bowl combine the sugar and cornstarch (corn flour). Peel, core, and slice the apples and pears and toss them, along with the cranberries, in the sugar mixture. Once thoroughly combined transfer to the prepared baking dish. Spread the topping evenly over the fruit.

Bake for approximately 35-45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Makes about 6 servings.

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