This Pear and Cranberry Crumble is more delicious than the sum of its parts! It also happens to be a great spur of the moment dessert as well, with canned pears and dried cranberries readily available in your pantry. I had my dish of deliciousness plain, but it goes without saying that any form of cream, (whipped, iced or soured) would go ever so lovely on top!
I enjoy collecting recipes that are not only delicious but can be made anytime from a well-stocked pantry. Our pantry is fairly basic, so don't let the term "well-stocked" throw you. We have just the basics due to space restrictions, but we still have stock enough to cook delicious desserts on the fly!
The cookbook author states that leftovers make a great breakfast, but I would like to suggest that a wonderful brunch offering could be made with a doubling of the pear/cranberry ingredients and spread the crumble portion thinly over that.
|Pear and Cranberry Crumble.|
Pear and Cranberry Crumble
adapted from: One Bite Won't Kill You
2 16oz cans pear halves, drained and sliced lengthwise
2 T sugar
1 t cinnamon
1/4 t nutmeg
1 t cider vinegar
1 c dried cranberries
1 c flour - we used whole wheat
1 c brown sugar, dark brown if you have it
1 stick (1/2 c) butter
Combine the pear slices, sugar, cinnamon, nutmeg, vinegar and the dried cranberries. Gently fold together, and place in a buttered 9X6 baking pan.
|Pear and Cranberry Crumble, a delicious blend of fruit and crumble topping.|
By hand with a pastry maker (or the food processor works wonders here!) combine the flour, sugar, and butter combine until crumbly, cover the top of the fruit evenly.
|Pear and Cranberry Crumble made with whole grain flour.|
Bake 40-45 minutes or until done in your oven.
Serve plain or with a whipped cream garnish.
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