Apples And Pear Streusel Crumble | The Jewish Week | Food & Wine

Apples And Pear Streusel Crumble

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Apples And Pear Streusel Crumble

Apple and pear streusel crumble (Shannon Sarna)

This crumble is delicious all year, but it’s especially tasty when apples and pears are in season. By adding dried cherries, you get a pop of color and bright tartness. The addictive crumble topping is perfect whether you make it pareve or dairy.

Servings & Times
Yield:
  • 6 to 8 Servings
Active Time:
  • 45 min
Total Time:
  • 1 hr 45 min
Ingredients

For the fruit:
4 medium apples, peeled and diced
3 pears, peeled and diced
1/3 cup dried cherries (can also substitute dried cranberries or raisins)
2 tablespoons fresh lemon juice
1/4 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
Pinch salt

For the streusel:
1/4 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup (1 stick) margarine or unsalted butter, melted
1 1/3 cups all-purpose unbleached flour

Steps

Preheat oven to 350 F. Grease an 8-by-8-inch square pan.

Place apples and pears in a large bowl. Add cherries, lemon juice, sugar and flour. Mix well and set aside.

In another medium bowl, combine the white sugar, brown sugar, cinnamon, nutmeg, salt and vanilla. Stir in the melted butter and then flour. Mix until resembles coarse crumbs that stick together slightly.

Pour fruit mixture into prepared pan. Crumble streusel topping all over the fruit in an even layer.

Bake 45-50 minutes, until topping is golden brown. Can be made 1 or 2 days ahead of time. Serve warm if desired.