Author Notes
Warm roasted pears, apples, and dried cranberries topped with a crumbly brown sugar and cornmeal streusel. —Riley Wofford
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Ingredients
- Fruit:
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4
large Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
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4
large Bosc pears, peeled, cored, and cut into 1/2-inch pieces
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1/2 cup
dried cranberries
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1
orange, zested
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1
lemon, zested
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2 tablespoons
fresh orange juice
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2 tablespoons
fresh lemon juice
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1/2 cup
granulated sugar
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2 teaspoons
ground cinnamon
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1 teaspoon
ground nutmeg
- Topping:
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3/4 cup
all-purpose flour
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1/4 cup
2 tablespoons yellow cornmeal
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1/4 cup
2 tablespoons granulated sugar
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1/4 cup
2 tablespoons packed brown sugar
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1/4 teaspoon
kosher salt
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1
stick cold unsalted butter, diced
Directions
- Fruit:
-
Preheat the oven to 350°F. Spray twelve 4-ounce ramekins or a large oval baking dish with nonstick cooking spray.
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Combine the apples, pears, cranberries, orange zest, lemon zest, orange juice, lemon juice, sugar, cinnamon, and nutmeg in a large bowl. Pour the fruit into the prepared baking dishes.
- Topping:
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Combine the flour, cornmeal, sugars, salt, and butter in the bowl of an electric mixer and beat on low speed for 2 to 3 minutes, until the butter is the size of peas and the mixture is crumbly.
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Scatter the crumb mixture evenly over the fruit. Bake for 45 minutes to 1 hour, until the tops are golden brown and the fruit is bubbling.
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