My husband loves fruit crumbles, (I am more of a chocolate dessert person myself), but I do love to make crumbles all year long and use whatever fruit is in season. At the moment we have beautiful apples and pears and so I decided to quickly whip up a little dessert.
Serves 8
Ingredients:
- 1 kg / 2 pounds ripe pears
- 1 kg / 2 pounds firm apples
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 240g / 1/2 pound cold butter, cut into cubes
Preparation:
Preheat oven to 180C / 360F
Mix flour, sugars, salt, oatmeal and butter together in a bowl until crumbly
Peel, core and cut the apples and pears into chunks
Combine apples, pears, orange zest, lemon zest, the 2 juices, sugar, flour, cinnamon and nutmeg together in a separate bowl
Lightly butter an oven proof dish
Pour the fruit mixture into your dish
Sprinkle the topping evenly on top of the fruit
Bake in the preheated oven until the top is golden brown, about 40 minutes
Serve immediately with whipped cream or vanilla ice cream
Enjoy!
Marilyn said:
Welcome back Nadia! I was happy to receive your latest post, and I am looking forward to preparing more of your delicious recipes!
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Nadia said:
THank you Marilyn. Happy to be back.
Off to plan my Thanksgiving dinner. I have invited 4 couples, 2 French and 2 British.
Ordered my turkey, not easy to find here.
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Osyth said:
Oh how lovely to ‘see’ you! Crumble was the first thing I learned to make – this one looks like a crumble beyond 🍎 🍐
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Nadia said:
Merci. Good to be back.
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Mad Dog said:
Welcome back – I haven’t had crumble for a long time!
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Nadia said:
Thanks. Well, now is the time then😃
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basket76 said:
Easy to do and so good. A classic of my
recipes.
Thanks
Nothing to do with the crumble but…
Could you tell what cream that I could use instead of “sour cream” in a cake (English recipe) ? “Crème fraîche épaisse ?”
All the best
JPierre
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Nadia said:
Yes, crème fraîche is the equivalent.
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basket76 said:
Many thanks
I have tried a cake with “Betterave rouge”…too much cream, oil…but tasty.
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Nadia said:
That sounds interesting. Do share.
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