Pear and apple crumble

Tags

apple, crumble, dessert, fruit, Pears

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!

Tarte Normande aux Pommes / Normandy Apple Tart

Tags

apple, Apple tart, Normandy, pie, tart, tarte aux pommes Normande

The next in my apple series is a delicious custard apple tart from Normandy.

 This apple tart is best served warm with whipped cream or vanilla ice cream. It can be kept a day or two and can be reheated before serving on the following day. I used a Pyrex dish, 24 cm / 9 inches. Feel free to use any kind of apples. I used a variety, some tart, some sweet.

Serves 6

Ingredients:
a 24 cm/ 9″ partially baked pâte brisé shell
500 g / 1 pound firm cooking apples
65 g / 1/3 cup sugar
1/2 teaspoon cinnamon
1 large egg
65 g / 1/3 cup sugar
30 g / 1/4 cup flour
120 ml / 1/2 cup whipping cream
3 tablespoon Calvados or cognac
Powdered sugar

Preparation:

Preheat oven to 190 C /  375 F
Peel, core and cut the apples into chunks
Toss them in a bowl with the sugar and cinnamon
Arrange them in the pâte brisé  shell
Bake for 20 minutes
Remove from the oven and let cool while preparing the custard cream
Beat the egg and sugar until mixture is thick and pale yellow
Add the flour, cream and Calvados
Pour the mixture over the apples
Return to the oven
Bake for 10 minutes
Remove, sprinkle heavily with the powdered sugar
Return to oven for 15 to 20 minutes
Serve warm
Enjoy!