Pear-Cranberry Crumble
This is a great fall and winter dessert. You could also make
the crumble in individual ramekins; just check on it sooner, as it will likely
cook more quickly in the ramekins.
Makes 8 servings
Ingredients:
For the crumble topping:
1 cup all-purpose flour
3⁄4 cup old-fashioned (not quick cooking) oatmeal
1⁄2 cup plus 2 tablespoons packed brown sugar
pinch of kosher salt
13 tablespoons unsalted butter, cut into small pieces and well chilled
For the filling:
5 cups peeled, sliced ripe pears
3⁄4 cup dried cranberries, plumped in hot water
2 tablespoons fresh lemon juice
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon nutmeg, preferably freshly grated
1⁄2 cup sugar
pinch of kosher salt
2 tablespoons all-purpose flour
Preparation:
To make the crumble topping:
In a stand mixer using the paddle attachment, combine the
flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low
speed until the topping just begins to come together and resembles large
bits of chunky dough. (Do not mix so long that it comes together
completely.) Transfer the topping to a shallow container, breaking it up a
bit. Cover and refrigerate for at least 2 hours.
To make the filling:
Heat the oven to 350 degrees F. Combine the pears,
cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour.
Toss the ingredients lightly to coat evenly and pour into a 1 1/2-quart
baking dish. Top with the crumble topping, breaking up any large clumps with
your fingers and spreading it evenly. At this point, there may be areas that
aren't completely covered with topping, but don't worry because it will
spread a bit as it bakes. Bake until the topping begins to brown and the
filling is bubbling, about 40 minutes. Remove the crumble from the oven and
let it cool somewhat before serving.
Source:
Chef Gordon Hamersley; Bistro Cooking at Home
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