Pear Cranberry Crumble Ingredients 1 cup dried cranberries 8 ripe pears (about 2 1/4 pounds), cored and sliced 1 teaspoon vanilla 1/2 cup granulated sugar 1 1/4 cups flour Slightly rounded 1/3 cup rolled oats 1/4 cup packed dark brown sugar 1/4 teaspoon ground cinnamon Scant 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature Crème fraîche or whipped cream to > serve
Procedures 1. Preheat the oven to 375°. Toss the cranberries, pears, vanilla, and 1/4 cup granulated sugar together in a bowl with 1/4 cup water. 2. In another bowl, whisk together the remaining 1/4 cup granulated sugar, flour, oats, brown sugar, cinnamon, and salt. Drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together into a ball. 3. Spread the fruit in a 9x13 baking dish (or in eight 8-ounce ramekins). Use your fingers to sprinkle the crumb topping over the fruit, breaking up any large crumbs (crumbs larger than 1 inch will not cook through). Bake until the filling is bubbling and the topping is browned, about 40 minutes. The juices should bubble thickly; otherwise the fruit will be soggy. Serve hot, warm, or at room temperature with crème fraîche or whipped cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
