Fruits crumbles are a classic dish. Over the years, one of the recipes I’ve gotten the most feedback on is a pear crumble that I wrote for my second cookbook, Cooking with Color. It’s not so much the recipe but the method that people love. In order to prevent the crumbs from getting soggy and melting into the fruit, I discovered that if you bake the crumbs separately on a cookie sheet and bake the fruit first, you end up with a wonderful crunchy topping on a warm, soft fruit. Here’s another recipe using that method, with a healthier twist to it.
Apple-Pear Fruit Crumble
- Cooking and Prep: 1 h 20 m
- Serves: 10
Cookie Crumb Topping
Prepare the Topping
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
To make the topping, put all the ingredients into the bowl of a mixer and mix until crumbs form. You can also do this by hand.
Place on a lined baking sheet and bake for 15 minutes. Remove the pan from the oven.
While it’s still hot, run a fork through the crumbs to separate any very large chunks that may have formed.
Prepare the Filling
Combine the apples, pears, and apricots in a bowl.
Toss with sugar, cinnamon, and lemon juice.
Sprinkle in the chocolate chips and mix to combine.
Place the fruit mixture in a pie dish or in individual ramekins on a baking sheet. Cover well and bake for half an hour.
When ready to serve, uncover the fruit, add the baked cookie crumb topping, and heat for another half hour or so.
The topping can be made up to a week in advance.
Photography: Moishe Wulliger
Food Styling: Renee Muller