Thursday, October 7, 2010

Apple-Cherry Crumble

  • 5 apples, peeled, cored and finely chopped
  • 1 cup sweet cherries
  • 1/3 cup fresh orange juice
  • 2 tsp minced orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup unbleached all-purpose flour
  • 1/3 to 1/2 cup packed brown sugar (light or dark)
  • 3 tbsp butter or margarine
  • Heavy Cream (optional)
Makes 4-6 Servings
  1. Preheat the oven to 325 F.
  2. Mix together the apples, cherries, orange juice, orange zest, vanilla, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
  3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
  4. Bake until the apples are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.
Note: This recipe appears in The New Legal Sea Foods Cookbook. I don't have the WW Point Value because the cookbook doesn't provide the nutritional info. This dessert is similar to the blueberry and peach crumble dessert. You can substitute pears, apples, apricots and even sweet cherries for the peaches and blueberries. This dessert was SOOOOO delicious. I added the vanilla, cinnamon and nutmeg to kick it up a notch and it was so good. Apples and cherries mixed with orange juice and zest and vanilla, cinnamon and nutmeg make a delicious combination of summer meets fall. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the apple and cherry crumble is delicious and it should be on your menu. If you want to spice it up, just add some vanilla, cinnamon and nutmeg and people will love it, I guarantee.

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