Cranberry Almond Crumble
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Butter4
Anjous2 cups
Granulated Sugar1 tsp
Lemon Juice (fresh)1 tbsp
Golden Syrup1 tbsp
Orange Zest (fresh)3 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsps
Dried Ginger (ground)1 tsp
Kosher Salt8 tbsps
Unsalted Butter (cubed)8
Oranges1 pinch
TurmericDirections:
1
Special equipment: One 9-inch baking dish Make the filling: Heat the butter in medium saute pan
2
Add the pears and saute until slightly tender and juicy, 3 to 5 minutes
3
Add 1/2 cup sugar and the cloves
4
Toss and remove from the heat to cool
5
Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix
6
Add the cranberries and toss to coat the fruit
7
Heat a medium saute pan and add the cranberry mixture
8
Saute quickly, 3 to 5 minutes
9
Combine the pear and cranberry mixtures in a bowl and set aside to cool
10
Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt
11
Mix to blend
12
Work the butter in with your fingers until the mixture is coarse and somewhat moist
13
The butter should not be fully integrated but there should not be any large chunks either
14
At the last minute, gently blend in the almonds
15
Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit
16
Place the dish in the center of the oven and bake for 30 to 35 minutes
17
The fruit should be tender and yielding when pierced with the tip of a knife
18
Allow to cool slightly before serving
19
Grate a little zest from the lemon on top of the crumble
20
Serve with scoops of vanilla ice cream topped with Orange Garnish if desired
21
Bring 2 small pots of water to a boil
22
Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange
23
Trim any thick pith off the inside of each peel, taking care they stay in one piece
24
Drop the zests into the first pot and boil for 1 minute
25
Strain and drop them into the second pot
26
Cook for 1 minute, strain and set them aside
27
In a third small pot, bring the sugar, 2 cups water and turmeric to a boil
28
Submerge the orange zests and cook over high heat until the liquid boils
29
Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes
30
Remove the zests to a baking sheet and allow them to cool flat