Sometimes, I just wanna crumble.
I’m serious. This week has been so intense. Between speaking at this past weekends’ upcoming Food Blogger Online Summit, attending the Cook for the Cure (read: hanging out with Chuck Hughes) gastro-post event, providing media coverage for the Brewer’s Backyard Torontoberfest, Cask Days, The Delicious Food Show, Oktoberfeast, the JustEat.ca Chompionship, Whiskey Live, and the Taste Canada Food Writing Awards, and finding time to organize my own business on top of it all, I’m a little bit exhausted.
I know, right? It’s a hard life, being me… Eating, drinking and hobnobbing…
But for reals. This isn’t ordinarily my routine. Usually my schedule consists of hiding in the basement behind my computer screen for 10 to 12 hours a day, cooking up a new dish here and there, and hoping to make enough money doing blog design and social media that I can pay my electricity bills. I rarely get out of my PJs. I go to bed by 9:30PM. I’m up at dawn. I essentially live the life of a 90 year old.
And I like it.
Not to complain, of course, but day after day of showering, socializing and networking with strangers, rubbing against hot celebrity chefs and having to be on my very best behavior from sun up to way beyond sun down is making me feel a little like last month’s leftovers that are still hiding somewhere in the back of the fridge.
It’s been busy. It’s been exhausting. It’s been bloody phenomenal. It’s been exactly everything I want.
And now? Now I’m ready to crumble…. Fall fruit crumble, that is.
Along with festivals and events and the lessening hours of sun, apples and pears are around right now and I’m getting my fill before they’re gone for another year. And you should too.
This dish is classic, simple, elegant and most importantly, loaded with soft, incredible warm Autumn fruit and finished off with cool vanilla ice cream and a crunchy, oat & almond topping. It’s something you can make ahead of time for your upcoming holiday dinners and really *WOW* your guests with the complexity of flavors, textures and colors.I couldn’t ask for a better dessert than this… Except for maybe him. Put the two together and you’ve got yourself one happy lady.
Fall Fruit Crumble
Yield 4 servings
Ingredients for the Filling:
- 2 Local Apples, cored and diced.
- 2 Local Pears, cored and diced.
- 3 Tbsp White All-Purpose Flour.
- 3 Tbsp Brown Sugar.
- 1 Tbsp Ground Cinnamon.
- Pinch of Nutmeg.
- The Juice of 1 Lemon.
Ingredients for the Topping:
- 3/4 C White All-Purpose Flour.
- 1/3 C Ground Almonds.
- 1/2 C Large Oats.
- 1/3 C Brown Sugar.
- 1 Tsp Ground Cinnamon.
- 1/4 Tsp Ground Nutmeg.
- 1/3 C Butter, room temperature.
- Pre-heat your oven to 325 degrees and lightly grease either 1 medium sized baking dish or 4 individual ones. In one bowl, mix together all your filling ingredients. In another, combine all the topping ingredients - finishing with the butter. Mix well with a fork (or your fingers) until the combined mixture is crumbly and the butter has been worked through very well.Pour your filling into the prepared dish(es) - get lots in there! You want lots of fruit! And then top with the filling mixture.
- Place baking dish(es) on a tinfoil lined baking sheet to catch the drips and bake in the oven about 1 hour, 15 minutes or until tops are crisp and golden.
- Remove from the heat and let cool slightly. Serve warm with ice cream (and Chuck Hughes, if possible).