Prep 15 mins
Cook 40 mins
You can make this crumble with almost any fruit, using similar quantities and adjusting for sweetness. Serve it warm, in shallow bowls. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free maple syrup, and Splenda brown sugar.
- 3 medium baking apples, peeled and thinly sliced (such as Braeburn or Empire)
- 3 medium ripe pears, peeled and thinly sliced (such as Bosc)
- 1⁄4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup whole wheat flour
- 1⁄2 cup old fashioned oats
- 1⁄3 cup finely chopped walnuts
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons light brown sugar
- 1⁄4 teaspoon ground cinnamon
- Preheat oven to 350. Lightly grease a 13x9-inch baking pan. In a large bowl, mix apples, pears, maple syrup, vanilla extract, cinnamon, and nutmeg. Pour into the prepared baking pan, spreading evenly.
- Topping: In a small bowl, combine all ingredients and mix well. Sprinkle the topping evenly over the fruit mixture. Bake until the fruit is tender and the topping is golden, 40-45 minutes. Let cool until just warm, then serve.
I had pears that were getting a bit over ripe so I made this Apple Pear Crumble and it was very good! I used Granny Smith apples so the tartness of the Granny Smiths with the sweet pears was a nice mix.
I found this recipe searching by pears as the main ingredient. I was delighted when I found it because I happened to have EVERYTHING it called for in the pantry/fridge. That never happens! This crumble is really delicious! Especially served warm with a tall glass of milk or a scoop of vanilla ice cream! What I did differently: added more butter to the topping and a drizzle of water. The 2 TBS of butter that the recipe called for just wasn't enough to moisten the mixture. I first doubled the amount, but that still wasn't enough, so I tripled it and then added enough water (about 1 TBS) to evenly moisten everything. At that point it was a good consistency and was easy to sprinkle evenly over the apples and pear mixture. I also used organic evaporated cane juice in place of the brown sugar. If I make this again I think I would use agave nectar in place of the cane sugar to give the mixture more liquid consistency.