This Apple-Pear Crumble will make you feel at home, where ever you are this holiday season. Super simple to make, fruit filled and soo delicious! Baked apples and pears topped with a buttery sweet crumble and a fresh sweet and tart cranberry sauce.
This recipe can easily be doubled or tripled.
Take some stress out of cooking this holiday season and bring this quick dessert to the table.
Your friends and family will thank you.
I am one of those people who refuses to buy junk food to keep around the house..
… and then I immediately regret that decision the moment I have a sweet tooth.
Thankfully, there is always some kind of fruit laying
around our house and I can usually come up with a dish.
In other words, that is how this dish was created.
If you’re craving something sweet and basically guilt free because it’s filled with fruit,
try my Apple-Pear Crumble.
It’s sweet and tart – what more could you ask for?
the perfect crumble
First, get the crumble done. The quickest way to get the crumble done and over with, is to melt the butter, and then mix it with the other crumble ingredients. I’ve read about the cutting up the butter method but that just seems unnecessary.
It’s easier than it sounds because the ingredients are simple! A little sugar, a little orange juice, some water and a cornstarch slurry; that’s all it takes. The cranberry reduction can also be stored for a few days and used on pancakes, waffles, or ice cream!
See? I told you it was easy. Four steps:
- Make the crumble
- Mix the apples and pears
- Bake the apples, pears and crumble
- Make the reduction and drizzle over hot crumble
- Eat...and savor
- Two 4-inchX2-inch" ramekins
- 2 Medium Granny Smith Apples, peeled, cored and chopped
- 2 Bosc Pears, peeled, cored and chopped
- 1/4 Cup Granulated Sugar
- 1 tsp Ground Cinnamon
- Pinch of Nutmeg
- 4 Tbsp Flour plus more if it's too runny
- 2 tsp Lemon
- 1/4 Cup Light Brown Sugar
- 1/3 Cup Oats
- 4 Tbsp Butter, melted
- Pinch of Salt
- 3-4 Tbsp Flour
- 1/2 Cup Frozen Cranberries
- 3 Tbsp Granulated Sugar
- 1/4 Cup + 2 Tbsp Water
- 2 Tsp Lemon Juice
- 2 Tsp Cornstarch
- Preheat oven to 375°F
- Mix apples, pears, sugar, cinnamon, nutmeg, flour and orange juice. Set aside.
- Using your hands to make the crumbles, in a separate bowl mix together the brown sugar, oats, melted butter, salt and flour.
- Lightly oil the ramekins. Place half of the apple-pear mix in each ramekin. Top with the crumble mix. Place ramekins on baking sheet and bake for 25-30 minutes.
- Serve with cranberry sauce and/or ice cream.
The Cranberry Sauce
- Whisk the water, orange juice and cornstarch together. Set aside.
- In a small sauce pan over low heat, add the frozen cranberries and sugar and mix until the cranberries are well coated.
- Add half of the liquid mixture to the pan and stir until it begins to thicken. Cranberries should have thawed by now.
- Using a potato masher (or alternatively a food processor), break apart the cranberries until they are basically jam. Add more of the liquid mix to the pan and incorporate to thicken sauce.
- Serve on top of crumble.
- Store in a glass container for up to two days.
- Do not over pack the crumble. You’re supposed to sprinkle it onto the apples and pears. Cooking compacted patches of crumble will turn out very hard and run the risk of burning.
- If your cranberry sauce is too thick, add a tablespoon more of water until you get your desired consistency.
- The cranberry sauce can be adjusted to your likening. If you want a thinner sauce, you could blend the cranberries and then strain it.