Sunday, October 23, 2016

Apple and Asian pear crumble

Celebrate the beginning of apple season with an easy yet satisfying apple and pear crumble! A sweet fruit base is topped with a crunchy and hearty crumble!

Helllllllo, fall! Have I ever told you that fall is my favorite season? And it's not just because my birthday is in the fall. I just love the smell of cinnamon and pumpkin spices and the cooler temperatures. The weather is just about perfect, where I can choose to wear a jacket or not.

With the seasons finally changing, our CSA delivered a bunch of apples and Asian pears to us. While I love to eat these plain, I like throwing these fruits into desserts even more. Who's with me on this?

This apple crumble could not have been easier to make. All you need to do is dice the fruit into little cubes, toss them in a cinnamon-sugar mixture and then top it with the amazing and buttery crumble. That's it. No rolling of pie crusts, no mixers or any stovetop prep required.

I gave Addie some right before she went to Chinese school and boy was she happy (to eat the crumble, not to go to Chinese school!). She got a generous serving and ate the whole thing up in the blink of an eye. I thought we'd have a bunch of leftovers, but it seems like the apple and pear crumble monster has hit our house and just about finished the entire pan in one day...

Apple and Asian pear crumble
  • 1 and 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup butter (1 stick), softened
  • 2 medium sized apples, peeled, cored and diced
  • 2 medium sized Asian pears, peeled, cored and diced
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" pan and set aside.

In a medium sized bowl, whisk together the oats, flour and 1/2 cup of the light brown sugar. Add in the softened butter and mix it together by hand so no dry streaks remain. Set aside.

In another medium sized bowl, toss the diced apples and pears with the brown sugar and cinnamon until well coated.

Transfer the apple and pear mixture to your prepared pan in an even layer. Add the oat mixture on top.

Bake in your preheated oven for 40-45 minutes or until the tops become golden brown. Allow the crumble to cool slightly until serving. If desired, top with a scoop of vanilla ice cream.

Leftovers should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: One 8"x8" pan; about 6-8 servings

Source: Barely adapted from 


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