Recipe courtesy of Corky Pollan

Pear-Cranberry Crumble

After embarking on an epic crumble bake-off, I came to the realization that just about any jumble of fruits wrapped in a crumble topping is a winner.
  • Yield: Serves 6 to 8
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Ingredients

For the filling:

2 pounds firm but ripe Bartlett pears, cored, in 1/2-inch slices (no need to peel)

1 cup dried cranberries (use fresh cranberries in season)

1/4 cup granulated sugar (1/2 cup for fresh cranberries)

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 

1/2 teaspoon freshly grated ginger

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

  1. Gently toss the pears, cranberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. 
  2. Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.