Crumbles, crisps, cobblers start popping in blogosphere as soon as autumn approaches & stay there for whole of winter. Digging into a warm dish in AW is heaven. If any of you had been in my journey from the beginning then you would know that I had a baking wishlist posted on this blog. And the crumble, crisps & cobblers were on top of that list. Forget making, I’ve never even tasted a crumble before & now both V & I are total converts. 🙂
I decided to play safe & took a recipe from Joy of Baking. The recipe called for using cranberries, but they are not available around, so I skipped them. Even apples & pears were local produce & not tart tasting. Probably that is why i found the crumble a bit too sweet. So next time I am going to either use a tart tasting fruit or reduce the sugar. I also used quick cooking oats as old-fashioned rolled oats were not available.
I baked the crumble in individual 6 oz ramekins as I do not have a pie dish. This was the first outing for my ramekins as they have been languishing in their carton since traveling 7 seas (US to India) last year. The filling was sufficient for 5 ramekins.
All in all I can tell you the we loved the warm treat and I’ve been asked when I’m making the second round. 🙂
Recipe Source – loosely adapted from Joy of Baking
Crumble Topping –
- 3/4 Cup – APF
- 3/4 Cup – Light Brown Sugar
- 1/2 tsp – Ground Cinnamon
- 1/4 tsp – Salt
- 3/4 Cup – Oats, I used quick cooking type
- 1/3 Cup – Walnuts, roughly chopped
- 1/2 Cup – Unsalted Butter
- 4 – Apples, medium sized
- 3 – Pears, medium sized
- 2 Tbsps – Light Brown Sugar
- 1/2 Tbsp – Corn Starch
- Pre-heat oven at 190 C. Grease required dish. I used 6 oz ramekins.
- Place all topping ingredients in a large bowl. Use your fingertips or pastry blender or a food processor to gently bring them together. I used a potato masher.
- Peel, core & chop into 1″ chunks both the fruits and place in a large bowl. Add corn starch & sugar. Toss them to coat fruits evenly.
- Place the filling in the prepared dish, evenly spread the topping on top of it. Place the dish on a baking sheet to catch any dripping juices.
- Bake in pre-heated oven for 35-45 mins. or until bubbly and the topping is brown and crispy. Remove from oven & cool on a wire rack for 15 mins. Serve warm with a scoop of ice-cream or whipped cream.
Linking this to
- Bake Fest hosted by Anu for the month of Nov ’12
- I Love Baking # 9
- Christmas Event by Cook like a Bong
- Cookies & Cakes for Xmas by My Easy to Cook Recipes