Rustic Pear And Apple Crumble Food

APPLE AND PEAR CRUMBLE

Steps:

• Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
• Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
• Combine the flour, sugar, salt and spices.
• Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
• Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
• Add the rolled oats and mix. If the mixture seems sticky, add more oats.
• Spread fruit evenly in a large glass or ceramic baking dish.
• Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
• Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
• Serve it hot or warm, with ice cream, whipped cream, or all by itself.

PEAR AND APPLE CRUMBLE

Steps:

• Preheat your oven on 180'C/350'F

HEALTHY APPLE & PEAR CRISP

Steps:

• Preheat oven to 350 degrees F.
• Wash apples well. Slice, core and dice apples and pears.
• In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish.
• In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, coconut oil, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon.
• Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving.
• Serves 6 generously

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 180C/160C fan forced.
• Grease a deep 1.5 litre (6 cups) ovenproof dish.
• Peel, core and quarter apples and pears; slice fruit thickly.
• Combine fruit, sugar and the water in a large saucepan and cook covered for about 10 minutes or until fruit is just tender.
• Drain and discard liquid.
• While the fruit is cooking make the crumble topping by mixing all the dry ingredients well together and then fold in chopped butter.
• Place apples and pears into prepared ovenproof dish and sprinkle with the crumble topping.
• Bake in pre-heated oven for about 20 to 25 minutes.

PEAR CRUMBLE

Steps:

• Preheat oven to 350°F
• To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
• Drizzle with oil and stir until evenly moist.
• To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
• Transfer the mixture to a 9-by-13-inch baking dish.
• Sprinkle the topping over the pears.
• Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
• Let stand for at least 10 minutes before serving.
• Serve warm as is or you can add a scoop of good low-fat ice cream to the top.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

RUSTIC PEAR AND APPLE CRUMBLE

Steps:

• Peel, core and slice apples and pears.
• Toss fruit in a large bowl with sugar, cinnamon and nutmeg, and pour into a baking dish.
• In a separate bowl, combine flour, oats, chopped pecans, salt, brown sugar and butter until the mixture looks like large crumbs.
• Cover fruit mixture with topping and bake at 350 degrees for 1 hour or until the top is brown.
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CRUMBLE LOVERS' SHEET-PAN APPLE CRUMBLE

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
• Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
• Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
• Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.

RUSTIC PEAR AND APPLE GALETTE

Steps:

• Heat oven to 425 degrees.
• Mix the flour, sugar and salt.
• Add the cold butter and cut with a pastry cutter until crumbly.
• Slowly add the ice water just until it comes together in a dough.
• Loosely gather the dough into a ball and wrap it in plastic wrap and refrigerate while prepping fruit.
• Thinly slice the apples and pears and toss with lemon juice, brown sugar, flour and spices.
• Take the dough out and gently pat onto a lightly greased pizza pan or baking sheet.
• Lay the fruit out in overlapping circles or rows in the middle of the pastry.
• Fold up the edges to create a rim, pinching the dough together where it meets.
• Dot with butter and sprinkle with cinnamon sugar.
• Bake for 50 minutes or until browned and crispy on the bottom.
• Serve with ice cream or topped with whip cream.

APPLE, PEAR & WALNUT CRUMBLE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.
• For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.
• Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.

APPLE PEAR CRUMBLE PIE

Steps:

• Preheat oven to 375°F Mix wafer crumbs, brown sugar, and butter until well blended; set aside.
• Spread cream cheese carefully onto bottom of pie shell; sprinkle with half of the crumb mixture. Set aside. combine fruit in a large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie shell; sprinkle with remaining crumb mixture.
• Bake 45 minutes or until fruit is tender and pie shell is lightly browned, covering loosely with foil after 25 minutes, if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftovers in the refrigerator.

PEAR AND SULTANA CRUMBLE

Steps:

• Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice.
• Put the pears in an ovenproof dish with the sultanas and the reserved juice.
• Cut the butter in to small cubes and rub into plain flour.
• Mix in caster sugar and sprinkle over the pears.
• Bake at 190C for 25 mins.
• Serve with cream or natural yogurt.

PEAR AND APPLE CRUMBLE

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
• Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
• Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
• Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
• Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.