Tonight's theme: Feeding friends at fall. I put my husband in charge of dinner, and volunteered to make dessert. I so wanted to make something from the lovely, seasonal Rustic Fruit Desserts, but was torn between two recipes. I ended up combining elements of both and coming up with my own creation: Pear Cranberry Oat Crumble.The result is a layer of firm, honey-sweet pear balanced against a tart explosion of cranberry, underneath a crunchy oat-flaked topping. Topped with a scoop of vanilla bean ice cream, it was a grand finale to a wonderful autumn evening.
Pear Cranberry Oat Crumble
Topping:
2 c. rolled oats
1 1/2 c. all-purpose flour
1 1/3 c. packed brown sugar
1/2 tsp. fine sea salt
3/4 c. unsalted butter, melted
Fruit filling:
8 large pears, peeled, cored, and sliced 1/4 inch thick
2 c. cranberries, fresh or frozen
1 1/4 c. granulated sugar
2 T. cornstarch
1 tsp. cinnamon
1 tsp. cardamom
Directions:
Preheat the oven to 375F. Grease a 3-quart baking dish.
To make the topping, mix all the topping ingredients through salt in a bowl. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
To make the filling, toss the fruit, sugar and spices together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for 20 minutes or so to temper the heat before serving. Serve with a scoop of vanilla bean ice cream.
Storage: This crumble is best if served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2-3 days. Reheat in a 300F oven for 10-15 minutes, until warm.
2 c. rolled oats
1 1/2 c. all-purpose flour
1 1/3 c. packed brown sugar
1/2 tsp. fine sea salt
3/4 c. unsalted butter, melted
Fruit filling:
8 large pears, peeled, cored, and sliced 1/4 inch thick
2 c. cranberries, fresh or frozen
1 1/4 c. granulated sugar
2 T. cornstarch
1 tsp. cinnamon
1 tsp. cardamom
Directions:
Preheat the oven to 375F. Grease a 3-quart baking dish.
To make the topping, mix all the topping ingredients through salt in a bowl. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
To make the filling, toss the fruit, sugar and spices together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for 20 minutes or so to temper the heat before serving. Serve with a scoop of vanilla bean ice cream.
Storage: This crumble is best if served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2-3 days. Reheat in a 300F oven for 10-15 minutes, until warm.
i love everything crumble! looks delicious!
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