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This Cranberry Pear and Apple
Crumble mixes large chunks of apples and pears with tart cranberries (either
fresh or dried), and
tops them with a streusel-like mixture made with
flour, brown sugar, ground cinnamon, rolled oats, nuts, and butter. It is oh so
good when served warm from the oven with a scoop of vanilla ice cream.
While I've called this dessert a
'Crumble', it's also known as a 'Crisp'. These two names are really
interchangeable because they both come from the fact that when you pull
this dessert from the oven you will notice how wonderfully 'crumbly' and
'crisp' the topping has become. Crumbles and Crisps are especially popular during the Fall and Winter months
which just happens to coincide with the harvest times of pears, apples,
and cranberries. There are many choices for what type of
pears and apples you can use in this dessert. I normally use
Bartlett, Bosc, and/or Anjou Pears. While Granny Smith,
Golden Delicious, Rome and Braeburn are some year round favorites, try to
use locally grown apples as they have superior flavor and texture, with the added bonus
that you're supporting your local farmers. You can even use a couple of different varieties of apples
and pears which gives the Crumble a wonderfully complex flavor. Also, the
cranberries can be either fresh or dried.
This Cranberry Pear and
Apple's crumble topping contains old fashioned rolled oats. Oats are a
cereal grain that is rich and flavorful and comes in many forms. Very
popular in Northern Europe, Scotland and Ireland. Oats to be consumed by
humans are cleaned, toasted, hulled to become what we call oat
groats. The oat groats are then steamed and flattened to become rolled
oats. There are two types, old fashioned and quick cooking. My personal
preference is to use old-fashioned rolled oats because their texture is
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