Saturday, November 26, 2011

pear raspberry crumble

Crumble is my go-to dessert, because the ingredients are always in my house. Fruit? Check. Oats, flour and sugar? Check. Butter? Definitely check. This is a recipe for last minute dinners, unexpected house guests, and middle of the night cravings.

Pear and raspberry crumble

1 cup whole wheat pastry flour
1/2 cup oats
1/2 cup brown sugar
1/2 cup cold, unsalted butter (or grape seed oil for a vegan version)
1/4 cup walnuts
1 tsp cinnamon
pinch of salt
2 cups raspberries
4 or 5 pears, chopped in 1 to 2 in chunks
(don't worry about peeling them)
3 tbsp sugar
1 tsp cinnamon

Preheat oven to 350. Combine flour, oats, sugar, butter, walnuts, cinnamon and salt in a food processor. Pulse until combined. In a greased baking dish, combine raspberries, pears, sugar and cinnamon. Toss to combine. Spread topping mixture over top. Bake for 30 to 40 minutes, until top is crispy, and fruit is cooked through.

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