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Issue 536: Pear-Berry Crumble

Brynie Greisman

Fruity, delicious, and low on oil and sugar. You’ll love it

Wednesday, March 14, 2018

 Mishpacha-Recipe

Food and Prop Styling by Renee Muller, Photography by Moishe Wulliger

Chock-full of delicious fruit with a light topping. Not heavy on the oil or the sugar. You’ll love it.

Ingredients

Serves 10

 
  • 4 firm pears, peeled and thinly sliced
  • 1 apple, peeled and thinly sliced (preferably Pink Lady)
  • 1 cup frozen blueberries
    (I used Bodek)
  • 1 cup frozen cranberries
    (I used Bodek)
  • 1 Tbsp vanilla sugar
  • ⅓ cup sugar
  • 1½ Tbsp fresh lemon juice

Crumble
  • 1 Tbsp vanilla sugar
  • ⅓ cup sugar
  • ¾ cup almond flour
  • 1 full tsp cinnamon
  • scant ⅔ cup potato starch
  • 3½ Tbsp oil

 
Preparation

Preheat oven to 350°F (180°C). 

Prepare crumble first — mix together all ingredients in a small bowl until mixture resembles coarse sand. Set aside.

Mix fruits, sugars, and lemon juice together well and pour into a round 10inch (25-cm) Pyrex dish with high sides. Sprinkle crumbs evenly over the top. Place in oven and bake for 35–40 minutes or until crumbs are golden. Serve warm or at room temperature.

 

Note: If using frozen berries, the juice of the berries will pool at
the bottom of the crumble. You can drain it gently and use to top
ice cream, if serving à la mode. If you don't drain it, it will usually
evaporate when warming. This crumble can be a side dish or a dessert.
You can sub fresh berries, if desired. 
 
 

 

Tip: When warming this in the oven, remove foil covering so the
crumbs stay nice and crispy. If putting on the blech to keep warm,
cover lightly with a tent-like covering.

 

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