I commented to Legume and Fava the other day that I’ve really been enjoying the food of the last month or so. I laughed and shook my head when they both responded with, “you mean, U.S. food?” because yes, they’re correct. As much as I love eating anything and everything different, when it comes to what I really crave, especially when the weather cools around this time of the year, I usually veer towards the comforting and familiar tastes of the good old U.S. of A (mom food excepted…paprikash!).
I think one of the other reasons I’ve loved cooking the U.S. so much is that it’s really been two years since I really focused on the tastes of home (birthday weeks excepted). It was that long ago that I kicked off the culinary trip with the very American Midwestern dessert of apple pie ice cream. Ice cream because, as I’ve said before, I don’t really like pie (or prefer fruit desserts). Well, jumping a few weeks late on the everything-apple bandwagon, I borrowed a page from Orange’s family’s recipe book for an orchard crumble. Yes, it’s a fruit dessert, but no, it’s not a pie. However, warm and wonderful it is, this crumble combines all the flavors of fall: apples, pears and cranberries, and is my return to the U.S. middle.
Better late than never, especially in this case.
- 3 Barlett Pears, cored and thinly sliced
- 2 Granny Smith apples, cored and thinly sliced
- ¾ cups cranberries
- 1 tsp cinnamon
- 1/2 cup granulated sugar
- 2 TB cornstarch
- 1 cup flour
- ½ cup old-fashioned rolled oats
- ¾ cup light brown sugar
- 1 tsp cinnamon
- ½ cup unsalted butter, room temperature
- Vanilla ice cream or Cinnamon-vanilla whipped cream, to serve
- Pre-heat the oven to 375F.
- In large bowl, mix pears and apples, cranberries, cinnamon, granulated sugar, and cornstarch; toss well.
- Spread evenly into 9- inch baking dish or pie pan.
- In a separate, mix together flour, oats, brown sugar and cinnamon. Cut the butter into small pieces and mix with your fingers until the mixture resembles small peas. Spread topping evenly over fruit mixture.
- Bake 45-60 minutes until the top is has browned and the mixture bubbles.
- If you can’t find fresh cranberries, you can rehydrate some dried ones, but reduce the brown sugar by ¼ cup.
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