Saturday, October 24, 2009

Apple & Pear Crumble

For a while I thought I have lost my interests in the kitchen. For the past 2 weeks, the whole household was upside down with kids and adults alike coughing sick, appetite zero to none, miserable cold and wet weather and nothing seems to be driving the passion of picking up the whip and butter to create. My interests once in a while do go through a short span of abandonment and sometimes takes a long time to revive it. Currently I am still getting rid of the lingering dry cough but with my nose cleared and unblocked, my palate is teaming up with my smell sense again in sniffing out the next best thing to bake!

Autumn does have its colors and senses but I feel that it doesn't really give me a lot of options in baking. Pies and bread type cakes are the norm but after a while, they do appear mundane. However said, a good baker must know how to use what is available in season and make the best of the ingredients available and so, the only thing that I can think of for now is a fruit crumble. With the fruit filling baked to soft and mush texture, topped with a crunch and sweet top that begs to be eaten warm with a dollop of ice cream or a bowlful of custard, this dessert is always welcome on a cool rainy autumn day.

Recipe :

Crumble top :
1/2 cup (1 stick) cold butter, diced
1 cup all purpose flour
1/2 cup granola
1/2 tsp cinnamon
1/4 tsp nutmeg powder
1/3 cup sugar
1/4 cup dark brown sugar

Filling :

3 apples

3 pears

Juice from 1/2 of fresh lime

1/3 cup dried cranberries

1/3 cup sugar

2 tbsp all purpose flour

Crumble Top:
1)Preheat oven to 375F. Sift the flour, sugar, cinnamon and nutmeg together. Stir and mix in the dark brown sugar.
2)Add in the diced cold butter pieces and mix roughly to obtain lumps and pea sized mixture. Set aside.

1)Peel the skins of the apples and pears. Remove cores and cut into thin slices and wedges.
2)Squeeze the lime juice over the fruits and coat. Mix in the sugar and all purpose flour and coat evenly.
3)Spoon fillings to ramekins, filling 3/4 full. Sprinkle with dried cranberries.
4)Spoon 2tbsp of the crumble top mixture onto each ramekin.
5)Put all ramekins on a larger baking tray and bake for 40 mins till brown.
6)Remove from oven once cooked and let cool.
7)Serve with ice cream.

Makes : 8 ramekin size

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