Ratings
4
out of 5
194
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Marj
Coarsely chop those pecans. Grate enough nutmeg for both levels. Do make the topping a day or so before the crumble, which can be a labor-intensive enterprise given all the measuring, squeezing, coring, and dicing. For firm, not soggy, fruit, heed the directions and your timer.
This is not a formal cake but rather a humble crumble. Unlike revenge, it is best served warm. Spoon out servings. If desired, gild your "daisy" with whipped cream or creme fraiche, bourbon optional.
Hut
Great question or suggestion. I had some cranberries leftover from making a co*cktail "shrub" that had the classic tag line "save for another use".
I threw in one cup of basically lightly cooked cranberries once the apples were pretty much done and doubled the sugar. (We're only talking two tablespoons after all.)
The family gave it rave reviews. Finding creme fraiche, that hadn't gone off, in the fridge was a nice add on.
Barbara
This recipe is good, although the pear adds nothing. However, the multi-step process of pre-browning the topping and pre-cooking the apples takes far too much time. A more traditional approach of simply combining the fruit filling, perhaps with addition of a tablespoon of GF cornstarch, adding the crumble topping and baking it from there would result in a terrific and less labor intensive product. We liked the flavor combination of apple, cranberry and pecan!
Kaylyn
I use about a cup of fresh cranberries and just cooked them with the apples. Added a gorgeous color along with that delicious tart tang!
carole
Ten minutes x 2 in oven was too much time for my crumbs and they took on a burnt taste. No time to toss away and start over so I used them as a topping, placing a foil sheet over to minimize additional browning in baking process. It detracted from the flavor.
amy
It tasted good but was so dry and crumbly. Would have to change it if I made it again.
Kayla
Sweet, but not too sweet. Tastes like fall. I agree with the note to coarsely chop the pecans. Also, did not use a food processor -- mixed the flour, sugar, and oats briefly in a blender and then cut the butter into the mix. Also added more oats for texture. It worked out fine. Didn't have lemons, so I used orange zest, which worked really well (I was nervous about this). Doubled the pear too, which I would do again. This was such a nice recipe to mix up our breakfast routine.
Dee
Dec 14/19 did it with regular flour for Santa Claus party. Really good.
ted
It’s absolutely delicious but the ratios are off. Id recommend doubling the fruit.
Shavaun
Topping was dreadful. Presentation of fruit was nice, but not necessary. Butter sauté and lemon/vanilla addition added great depth. Next time maybe just a granola/butter topping.
Cherie
Disappointed-something was off. Made in 2qt pyrex as was suggested, but too much crumble, no juice. Flavor good but so dry. Won't make again.
Approdesiac
Not the same as your average crumble. Has a healthy taste to it. Would probably look for another recipe next time.
Marj
Coarsely chop those pecans. Grate enough nutmeg for both levels. Do make the topping a day or so before the crumble, which can be a labor-intensive enterprise given all the measuring, squeezing, coring, and dicing. For firm, not soggy, fruit, heed the directions and your timer.
This is not a formal cake but rather a humble crumble. Unlike revenge, it is best served warm. Spoon out servings. If desired, gild your "daisy" with whipped cream or creme fraiche, bourbon optional.
Anita
What would happen if I substituted fresh cranberries for dried?
Hut
Great question or suggestion. I had some cranberries leftover from making a co*cktail "shrub" that had the classic tag line "save for another use".
I threw in one cup of basically lightly cooked cranberries once the apples were pretty much done and doubled the sugar. (We're only talking two tablespoons after all.)
The family gave it rave reviews. Finding creme fraiche, that hadn't gone off, in the fridge was a nice add on.
Sherry
I made this for a fall book club gathering. Everyone loved it. The topping is more granulated thank a traditional crumb topping, which I liked because it mixed in very well with the fruit. (I used almond flour in the absence of another type) The carmelized apples really elevated this to something special!
Private notes are only visible to you.
