How about we don’t think about politics for a just one minute? Let’s turn off our televisions, radios, and all social media outlets and try to remember there is still a lot of good in the world, and as long as we remain positive and hopeful, listen to each other and speak for what we believe is right, these storms will pass. Here’s one thought… a nice, warm Apple & Pear Crumble with good vanilla ice cream baked by each of us for a friend, relative, or coworker from ‘the other party’ just might help us all along on this journey. I, for one, am going to stuff my face with some immediately.
This all started when I was trying to dream up some new recipes. “Hmmm, it’s Fall. Oh! I know! Apples AND Pears!! I’m sure nobody has thought of that before, and I am feeling quite brilliant.” So I checked Pinterst for inspiration and discovered that about 5 million other people had not only thought about it but had posted recipes as well. Here is our version, and truth be told we really like it. My blogging partner Tricia came up with the crumble topping, and I worked out the fruit. Let’s get baking — first we’ll hunt up some apples and pears. I used Red Anjou pears and a combination of Granny Smith and Jonegold apples, but feel free to substitute.
The apples and pears are cored, peeled and sliced, and tossed together with some sugar, cinnamon, ginger and cardamom.
All of this goes into a baking dish, covered with aluminum foil, baked for about half an hour or until the fruit starts to soften. This little trick, from Tricia, prevents the crumble from turning too dark. As usual, I fought her like a banshee the first time she suggested it, but turns out she was correct. As usual. When the fruit is softened, on goes your topping in an even layer over the whole works.
Return it to the oven and bake, uncovered, until fruit is totally soft and bubbly and the crumble is a golden brown. You will want to eat this now…
But hold on a second! We forgot one of the best parts. Crumble is great, but Crumble with ice cream puts the whole experience, as my mother Neeners says, “On another plateau”.
Let’s get to it everybody — bake some Crumble and save the world!! Peace and love to ALL of us. xoxox
- 4-5 large ripe pears, peeled, cored and sliced
- 8 Granny Smith or other favorite baking apple, peeled, cored, and sliced
- ¾ cup sugar
- 1 ½ teaspoons good quality cinnamon
- ¼ teaspoon cardamom
- 1 teaspoon ground ginger
- 1 cup all-purpose flour
- 1 cup rolled oats (not quick-cooking)
- 1 cup brown sugar
- ½ teaspoon cinnamon
- 1 cup slivered almonds (or chopped Marcona almonds)
- 1 stick butter (cold – cut into 8 pieces)
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced pears and apples. Toss with sugar, cinnamon, cardamom and ginger. Pour into a buttered 13x9 inch-baking dish.
- Cover baking dish and bake the fruit mixture for about 30 minutes, or until fruit is softened.
- Remove from oven and add the crumble topping:
- To make the topping: Stir to combine flour, brown sugar, and cinnamon.
- Using a food processor, pulse in the butter until crumbly. If you don’t have a food processor, work the butter in with your hands, or use a pastry blender (or two knives crisscrossing through the mixture).
- Toss in the almonds and oats until well incorporated.
- Smoosh by handfuls on top of the fruit mixture.
- Bake until bubbly and fruit is softened. This will probably take 30-45 minutes.