Monday, 3 November 2008

Magazine Mondays - Fall Fruit Crumble

Sometimes it is good to revisit an old favourite. Crisps and crumbles are desserts fairly close to Canadians' hearts. I have made many in different forms over the years.
I happened to have apples, pears and cranberries when I came across this recipe for Fall Fruit Crumble in this month's Gourmet Magazine. Instead of injecting my own flavours or using my own crust, I decided to just follow the recipe, see how it turned out next to mine.
I was very pleased with the results.

The crumble is unapologetically tart and the high heat, quick cooking method maintains the integrity of the fruits. And the crumble? Thick and crunchy and perfect. It's nice to slow down and follow the print once in a while. These professionals, they might be on to something....
Chock full of crumbly goodness.

Fall Fruit Crumble - Gourmet Magazine - November 2008

2 cups fresh or thawed frozen cranberries
2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
2 apples such as Gala, peeled and cut into 1/2-inch pieces
1 cup sugar, divided
1 1/2 tablespoons cornstarch
3/4 teaspoon pure vanilla extract
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, softened
Add a scoop of frozen yogurt, yum!
Preheat oven to 425°F with rack in middle.
Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

No dogberries in this crumble!

Magazine Mondays was created by Cream Puffs in Venice as a way to make sure us foodies are cooking from all of these bookmarked recipes! Are you a foodie magazine addict? Click here to find out how to join us. Haven't been to Cream Puffs in Venice in a while? Check out what amazing treats this lovely lady has been baking this week.