Pear and Apple Crumble (nut topping)
Fall flavors in a delicious pear and apple crumble with a crunchy golden nutty crisp stopping.
Servings: 8 servings
Ingredients
Apple Pear Filling
- 375 grams ripe granny smith apples peeled, core removed and cut into 1 inch by 1/2-inch chunks
- 375 grams ripe bosc or red anjou pears, peeled, core removed and cut into 1 inch by 1/2-inch chunks
- 120 grams fresh cranberries whole
- 2 teaspoons pure vanilla extract
- 42 grams all purpose flour
- 73 grams dark brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons grated fresh ginger
Nut Crisp Topping
- 125 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- 57 grams walnuts chopped
- 57 grams pecans chopped
- 57 grams hazelnuts chopped
- 110 grams dark brown sugar packed
- 84 grams unsalted butter melted and cooled
- 56 grams olive oil
Instructions
Fruit Filling
- Preheat oven to 350℉ (180℃) and position the oven rack in the middle.
- Place the apples, pears, and cranberries in a large bowl.375 grams ripe granny smith apples, 375 grams ripe bosc or red anjou pears, , 120 grams fresh cranberries
- In a medium mixing bowl whisk together the flour, spices, brown sugar ginger, and vanilla.2 teaspoons pure vanilla extract, 42 grams all purpose flour, 73 grams dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon nutmeg, ½ teaspoon ground cloves, 2 teaspoons grated fresh ginger
- Spoon the flour mixture over the fruit and toss with your hands or a silicone spatula to evenly coat the fruit.
- Transfer the fruit filling into your baking dish.
Nut Crisp Topping
- Next, prepare your nut topping. In a large mixing bowl, stir together the flour, spices, brown sugar, salt and nuts to evenly mix.125 grams all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon kosher salt, 57 grams walnuts, 57 grams pecans, 57 grams hazelnuts, 110 grams dark brown sugar
- Pour in the cooled melted butter and oil, then stir with a fork until large crumbles form. Don't over mix, instead leave some of the topping chunky.84 grams unsalted butter, 56 grams olive oil
- Sprinkle the nut mixture evenly over the prepared fruit.
Bake
- Place the dish uncovered on the oven rack. Bake for 45-50 minutes until the top is golden brown and the fruit filling is bubbling around the sides.
- Remove crumble from the oven and place it on a wire cooling rack for about 10-15 minutes before serving.
Serve
- Serve with a drizzle of crème anglaise, heavy cream, whipped cream or ice cream. I often add a little homemade caramel on top too!