Alas, the crumble is long gone. I baked it as a last-minute dessert for my brother Misha, to celebrate his birthday. I think he liked it!
Are you ready to crumble? 🙂
2 pears, cored and chopped into 1/2″
1/2 cup cranberries
2 tablespoons plus 3/4 cup all purpose flour
5 tablespoons granulated sugar
5 tablespoons brown sugar
1 cup roughly chopped walnuts
Pinch of salt
Pinch of ground cinnamon
1 tablespoon lemon zest
2 teaspoons lemon juice
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1. Preheat oven to 375°F. Lightly butter a 12-inch round pie pan.
2. Combine apples, pears, cranberries and 2 tablespoons of the flour and spread evenly in the pie pan.
3. Combine remaining 3/4 cup flour, sugars, walnuts, salt, cinnamon, lemon zest, lemon juice and butter in a bowl and mix together well with your hands, breaking up the butter with your fingers. Make sure the butter doesn’t break down completely. Sprinkle the mixture on top of the fruit.
4. Cover the pie pan with with aluminum foil and bake for 20 minutes. Remove the foil and bake for additional 20 minutes more, or until golden on top and fruit is soft and bubbling.
Hungry for more crumble? Check out Apple, Pear and Berry Crumble with Walnut, Oatmeal Coconut Topping and Peach and Apricot Crumble with Almonds and Crystallized Ginger
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