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Apple (or Pear) & Ginger Crumble

October 21, 2016

– adapted from Style at Home, October 2016

The original recipe called for pears, but apples were in season at my local market so I used them – with  NO regrets! It was delicious! I also used gluten-free flour.

Before baking. We at it all before I could get a photo of it AFTER baking!

Before baking. We at it all before I could get a photo of it AFTER baking!

Ingredients

Filling

  • 5 firm ripe pears (or apples), peeled, cored, and chopped
  • 1/4 c. packed brown sugar
  • 1/4 c. dried crystallized ginger
  • 1/2 t. orange zest
  • 3 T. freshly squeezed orange juice
  • 4 t. all-purpose flour
  • 1/4 t. ground ginger
  • 1/4 t. cinnamon
  • pinch of nutmeg
  • 1/2 cup dulce de leche spread, divided in half
  • Plain yogurt (my addition)

Topping

  • 2/3 c. large-flake rolled oats
  • 2 T. all-purpose flour (gluten-free)
  • 2 t. brown sugar (or coconut sugar)
  • pinch each: cinnamon and ground ginger
  • 1/3 c. cold butter, cubed

Method

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, gently toss together the pears/apples, brown sugar, ginger, orange zest, orange juice, flour, ground ginger, cinnamon, and nutmeg.
  3. Spread into a buttered 9″ x 13″ baking dish.
  4. Dollop about 2 T. of the dulce de luche spread evenly over the mixture.
  5. In a medium bowl, stir the oats, flour, sugar, and spices together.
  6. Using fingers, rub the butter into the mixture until it resembles a coarse meal.
  7. Sprinkle the topping over the filling.
  8. Bake until topping is light gold and filling is bubbly, about 20-25 minutes.
  9. Broil until the topping is a deep gold, 1-2 minutes.
  10. Serve warm with a dollop of yogurt and remaining dulche de leche on the side.