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Chock-full of delicious fruit with a light topping. Not heavy on the oil or the sugar. You’ll love it.
4 firm pears, peeled and thinly sliced
1 apple, peeled and thinly sliced (preferably Pink Lady)
1 cup frozen blueberries (I used Bodek)
1 cup frozen cranberries (I used Bodek)
1 tablespoon Gefen Vanilla Sugar
1/3 cup sugar
1 and 1/2 tablespoons fresh lemon juice or Gefen Lemon Juice
1 tablespoon Gefen Vanilla Sugar
1/3 cup sugar
3/4 cup Gefen Almond Flour
1 full teaspoon cinnamon
scant 2/3 cup Gefen Potato Starch
3 and 1/2 tablespoons oil
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare crumble first — mix together all ingredients in a small bowl until mixture resembles coarse sand. Set aside.
Mix fruits, sugars, and lemon juice together well and pour into a round 10-inch (25-cm) Pyrex dish with high sides.
Sprinkle crumbs evenly over the top. Place in oven and bake for 35–40 minutes or until crumbs are golden. Serve warm or at room temperature.
Photography: Moishe Wulliger Styling: Renee Muller
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pear berry crumble Can I substitute strawberrys for the other berrys, and can this be frozen? Thanks!
Yup! I always use strawberries. And also apples. It’s so good.