Recipe by MarraMamba
from Boston's well known restaurant Hamersley, chef Gordon Hammersley's book Bistro Cooking at Home. The topping needs to rest for 2 hours
Top Review by Charlotte J
Maybe this would be even better with a big scoop of ice cream on it. Even though I love cranberries this was really not my cup of tea. But it did bake nicely when I made the changes I noted below. I'm pretty sure something is wrong in the directions. If you add up the fruit and oatmeal that comes to 3 1/4 quarts. This does not even account for the 1 cup flour or 4 cups of sugar. The recipe says to put it in a 1 1/2 quart baking dish, no way it would have fit. So here is what I did. I put it into my 9x13 baking dish and reduce the sugar to half the amount for the filling. I did grate my own nutmeg and since it is fresh I think you should only use 2 teaspoons so it is not so overpowering. I was right the 4 tsps of fresh nutmeg was to much. Made for *Zaar Tag* game 2007
For the crumble topping
- 1 cup all-purpose flour
- 4 cups old-fashioned oatmeal (not quick cooking)
- 2 cups packed brown sugar, plus
- 2 tablespoons packed brown sugar
- 1 pinch kosher salt
- 13 tablespoons unsalted butter, cut into small pieces and well chilled
For the filling
- 5 cups peeled sliced ripe pears
- 4 cups dried cranberries, plumped in hot water
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 teaspoons nutmeg, preferably freshly grated
- 2 cups sugar
- 1 pinch kosher salt
- 2 tablespoons all-purpose flour
Directions See How It's Made
- To make the crumble topping:.
- In a stand mixer using the paddle attachment, combine the flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. (Do not mix so long that it comes together completely.) Transfer the topping to a shallow container, breaking it up a bit. Cover and refrigerate for at least 2 hours.
- To make the filling:.
- Heat the oven to 350 degrees F. Combine the pears, cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour. Toss the ingredients lightly to coat evenly and pour into a 1 1/2-quart baking dish. Top with the crumble topping, breaking up any large clumps with your fingers and spreading it evenly. At this point, there may be areas that aren’t completely covered with topping, but don’t worry because it will spread a bit as it bakes.
- Bake until the topping begins to brown and the filling is bubbling, about 40 minutes. Remove the crumble from the oven and let it cool somewhat before serving.