PEAR-CRANBERRY CRUMBLE

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PEAR-CRANBERRY CRUMBLE

 

SERVES 8

 

 

For the crumble topping:

1 cup all-purpose flour

3/4 cup old-fashioned (not quick cooking) oatmeal

1/2 cup plus 2 tablespoons packed brown sugar

Pinch of kosher salt

13 tablespoons of unsalted butter, cut into small pieces and well chilled

 

For the filling:

5 cups peeled, sliced ripe pears

3/4 cup dried cranberries, plumped in hot water

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg, preferably freshly grated

1/2 cup sugar

Pinch of kosher salt or salt

2 tablespoons all-purpose flour

 

To make the crumble topping: In a stand mixer using the paddle attachment,

combine the flour, oatmeal, brown sugar and salt. Add the cold butter and mix on

low speed until the topping just begins to come together and resembles large

bits of chunky dough. (Do not mix so long that it comes together completely.)

Transfer the topping to a shallow container, breaking it up a bit. Cover and

refrigerate for at least 2 hours.

 

 

To make the filling: Heat the oven to 350 degrees. Combine the pears,

cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt and flour. Toss

the ingredients lightly to coat evenly and pour into a 1 1/2-quart baking dish.

Top with crumble topping, breaking up any large clumps with your fingers and

spreading it evenly. At this point, there may be areas that aren't completely

covered with topping, but don't worry because it will spread a bit as it bakes.

Bake until the topping begins to brown and the filling is bubbling, about 40

minutes. Remove the crumble from the oven and let it cool somewhat before

serving.