Recipe by Estee Kafra

Ginger Fruit Cobbler with Crumb Topping

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Ginger Fruit Cobbler with Crumb Topping
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
6 Hours
Diets
- Vegetarian - Pescatarian

This dish is perfect at the end of a long, winter Friday-night dinner. The crumb topping freezes well, so keep a batch in the freezer for an easy, last-minute dessert.

Ingredients

Fruit Mixture

  • 8 apples, peeled, cored and diced

  • 4 Bosc pears, peeled, cored and diced

  • 1 tablespoon margarine (trans-fat free)

  • 2 cubes Gefen Frozen Ginger

Crumb Topping

  • 1 and 1/2 cups all-purpose flour

  • 3/4 cup dark brown sugar

  • 1/2 cup white sugar

  • 1 cup margarine (trans-fat free)

  • dash of cinnamon

  • 1/2 cup rolled oats

  • 1/2 cup pecans, broken into pieces

  • 1/2 cup dried cranberries (optional)

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Combine the first four topping ingredients in a bowl and work through with your fingertips until coarse crumbs form.

3.

Lay the crumbs on a lined cookie sheet and sprinkle with the cinnamon, oats, and pecans. Stir once to combine, then bake for 25 minutes.

4.

Halfway through the baking, mix with a fork to create a crumbly texture. Return to the oven for the rest of the baking time, and until golden in color.

5.

To assemble the fruit mixture, combine all the ingredients in a slow cooker on medium setting. Cook for five hours, turning the temperature to low when the apples have softened completely. (If your slow cooker does not have a medium setting, cook on high for two hours, and then reduce to low for the remaining three hours.) The fruit can be cooked on low for at least 12 hours.

6.

Store the fruit mixture and crumbs separately. Right before serving, top the fruit mixture with crumbs.

Notes:

This recipe image was generated usingĀ AI.

Recipe tags

crumbs Estee Kafra freezer-friendly fruit cobbler fruit crisp warm winter
Ginger Fruit Cobbler with Crumb Topping

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