My friend John brought me some Braeburn and Fuji apples the other day, just picked from his trees. I am going to eat the Fujis with some good cheese but the Braeburns are perfect for my favorite year around dessert, fresh fruit crumble! Just about any fruit works for a crumble and this time of year apples and/or pears are a given. I was so surprised to pass by a Bartlett pear tree in downtown Murphys yesterday just full of fruit so I'm going back to pick some today to mix with the apples. Crumble topping is so easy and quick to put together, be sure to make up extra and keep it in your freezer, that way you will always have some handy when you stumble upon a tree laden with pears or when friends come calling with fruit. A crumble is comfort food at it's best!
Apple - Pear Crumble
6 cups fruit, about 3 pears, 3 apples, peeled, cored and sliced
1/2 c sugar
1 lemon, juiced and zested
1 c light brown sugar
1 c old fashioned rolled oats
1/2 c flour
1/2 t salt
1/2 c butter, softened
Preheat oven to 350 degrees. Place the prepared fruit in a bowl and toss with the sugar, lemon juice and zest. Pour into a 9" x 13" baking dish, no need to butter. Combine the brown sugar, oats, flour and salt. Cut in butter until mixture is crumbly. I work quickly and use my fingers to blend the butter with the dry ingredients. Sprinkle evenly over the fruit and bake for 50 minutes to 1 hour until browned and bubbly. Serve warm with ice cream or room temp with yogurt or whipped cream.
Add fresh cranberries during the holidays with a 1/2 t of cinnamon instead of the lemon zest. Use juice from just 1/2 of the lemon.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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