Saturday, August 13, 2011

Cherry Pear Crumble

This weekend Melissa has a couple Auburn friends in town so we had a backyard grill fest to welcome them to Brooklyn.  Kurt smoked  the place up grilling up burgers and several yummy vegetables.  I made dessert.  A delicious, simple, not to sugary Cherry Pear Crumble.  (I  apologize because I can't find where I found the recipe...) The most work is pitting the cherries and dicing the pears.
The before
Kurt and I mixed a few drops of bourbon in our second serving of crumble, an excellent addition. If you try it, you really only need a drop.  Kurt had to get more crumble because the tablespoon or so he poured in was way too much. I think I am going to try mixing it in before baking next time.

Cherry Pear Crumble 

  • 4 cups cherries, pitted
  • 2-3 pears, peeled, cored & diced
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • pinch nutmeg
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1/2 cup whole oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 teaspoon cinnamon

  1. Preheat oven to 375F. Add the cherries and pears to a casserole pan or deep pie dish, tossing with the sugar,cornstarch, extract and nutmeg. Pour in lemon juice and stir to combine. Set aside.
  2. In a small bowl combine all the topping ingredients and use your hands to work in the cold butter into doughy clumps.
  3. Scatter the topping evenly over the fruit. Bake for 45 minutes until the topping is golden and the fruit have created a bubbly sauce. Cool slightly and serve.

The after

No comments:

Post a Comment