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Cranberry Pear Crumble

Posted Nov 24 2012 4:12pm
1 cup all purpose flour
1 tbsp grated fresh ginger
1/4 tsp kosher salt
1 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 cup old fashioned rolled oats
1/2 cup roasted almonds, roughly chopped
4 cups fresh or frozen cranberries, thawed if frozen
2 pears, cut into 3/4 inch pieces
2 tsp grated orange zest
1 tbsp fresh orange juice
2 tbs cornstarch
Vanilla ice cream, for serving

Heat oven to 350 degrees f. In a food processor, pulse the flour, ginger, salt and 1/4 cup sugar until combined. Add the butter and pulse just until the mixture forms large clumps. Transfer to a medium bowl and gently toss with the oats and almonds; refrigerate until ready to use. 

Meanwhile, in a large bowl, toss the cranberries, pears, orange zest and juice. Add the cornstarch and remaining 3/4 cup sugar and toss to combine. Transfer the cranberry mixture to a 10 inch shallow fluted baking dish, then top with the crumb mixture.

Place the crumble on a foil-lined baking sheet and bake until bubbling and the top is golden brown, 45 to 50 minutes. 

Serve with ice cream if desired.
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