if there is one thing i do really well it is make a crumble. i make all kinds of crumbles - depends on the mood. some of my favorite are plum and raspberry crumble, nectarine and blackberry crumble and straight apple crumble.
my go-to crumble combination is this pear, apple and raspberry one. i always use the same recipe - adapted from the great one - it is the best topping for a crumble i have ever eaten. i believe i have perfected the spices to perfectly enhance the fruit. the apples and pears go so well together and the raspberries give a bit of tartness and color that makes it so very pretty. crumbles are easy to make and everyone loves them.
alex's dad asks for this crumble as his "birthday cake" almost every year :)
apple, pear and raspberry crumble / crisp
the great one (ina garten)
4 apples (i use granny smith)
3 pears (i use bosc)
1/2 pint raspberries
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon apple pie spice
pinch of grated nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples and pears into large wedges. Combine the apples and pears with the zests, juices, sugar, and spices. Gently fold in the raspberries. Pour into the dish.
To make the topping, combine the flour, sugars, salt, cinnamon, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment . Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the fruit. (i do this by hand rather than with a mixer)
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the fruit is bubbly. Serve warm.
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