Cranberry, Pear, and Apple Crumble

Joy of Baking is one of my favourite websites to find recipes for desserts and baked goods. I have yet to make something from this website that I didn’t love! Sometimes I find their recipes have a bit too much sugar for my liking, but sugar can easily be reduced in recipes such as a crumble where its main role is as a sweetener. I have already reduced the sugar in my adaption of their recipe below, but feel welcome to adjust to your own tastes.

Crumbles are a quick and easy dish that makes for a great lighter choice dessert. Crumbles are nice any time of the year because the versatility of the filling. I especially like the combination of cranberries, pears, and apples for a fall crumble as these are all in season in BC at this time. Crumbles are also great because they tend to be inexpensive to make. I will often use fruit that I already have at home, or I will check the discount shelves at produce stores for fruit that is just about past its best. For example Kin’s Farm Market will sell $1 bags of apples or pears.

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Cranberry, Pear, and Apple Crumble

Ingredients:

Crumble Topping:

3/4 cup brown rice flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

3/4 cup old-fashioned rolled oats

1/3 cup chopped walnuts

1/2 cup cold unsalted butter or margarine, cut into pieces

Filling:

1 tablespoons light brown sugar

1/2 tablespoon cornstarch 

4-5 Firm, tart-tasting apple – peeled, cored, and sliced into 1 inch chunks

4-5 ripe Bartlett or Anjou Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks

1/2 cup cranberries, cut in half

Directions:

  1. Preheat oven to 375° F, and place rack in the center of the oven.
  2. 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.) 
  3. In a large bowl combine the sugar and cornstarch. Peel, core, and slice the apples and pears and toss them with the cranberries, in the sugar mixture. Once combined transfer to the baking dish. Spread the topping evenly over the fruit.
  4. Bake for ~ 45 minutes or until the fruit is soft and the topping is golden brown and crisp. 
  5. Remove from oven and place on a wire rack. 
  6. To reduce calories, try serving with frozen yogurt instead of ice cream.

Recipe adapted from joyofbaking.com

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