Pear Plum Crumble

18 03 2009

plum-pear-crumbleModified from Matt Lewis and Renato Poliafito’s Baked so less sweet, more tart version which is lighter (less butter).

Ready an 8″ x 8″ pan.

2 medium Bosc pears, cored and cut into bite-sized chunks (no need to peel, just wash)

2 medium Bartlett pears, cored and cut into bite-sized chunks (no need to peel)

3 large plums, pitted and cut into 8-9 wedges (no need to peel either)

grated zest/ chopped and juice of 1 lemon

grated zest/ chopped of 1 orange, juice of 1/2 orange

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger powder

pinch of clove (optional if you don’t like it as spicy)

1/2 cup dark brown sugar

2 tablespoons of flour

1 tablespoon of vanilla extract if not using fresh, local fruit in season

Mix together in a bowl and let sit while you make the topping:

4 tablespoons of cold butter cut into pea-sized chunks

1/2 cup of flour

1/2 cup of brown sugar

Mix these together with pastry wire, fork or fingers – whatever you’re most comfortable with – until it resembles coarse meal.

Then add 1/2 cup of rolled oats.

Pour fruit mixture into pan, pour topping so it covers the fruit completely.

Bake at 350F for 45 minutes, in my oven I need to brown an additional 2-3 minutes on broil. Serve warm with whipped cream or vanilla ice cream.

plum-pear-crumble-2

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