Its Like Fall in Dessert Form: Apple, Pear and Candied Ginger Crumble

I am a big fan of crumbles, cobblers and crisps. I have never been much of a baker but this recipe is one of my fall backs.  It really is a catch all for any fruit you want to use but this time of year nothing beats apple and pear. To really punch it up, I like to add some sliced, candied ginger. It liquefies in the oven and gives it a sweet, spiced tang. Delicious.

Try to use a good cooking apple rather than an eating one. I know this sounds odd but some apples just seem to hold their shape much better when baked and you want texture: We’re not making apple mush with crumble topping. This also explains the cornstarch. Although you could go without, the starch absorbs any excess liquid in the dish and thickens it so the apples don’t boil in their own juices.

One last thing....don’t skip the ice cream or whipping cream. Some may fight it but it is a part of the crumble and a small scoop when the dish is fresh out of the oven....perfection.

Ingredients:

6 apples (I wanted to use some pears so I went 4 apples and 2 pears)

2 tbsp cornstarch

1 cup brown sugar

1 cup oatmeal

¼ cup granola or raisans

Half cup of butter, melted

4 or 5 little nubs of candied ginger, sliced

Method:

• Preheat the oven to 350⁰
• Wash and chop up your fruit. I like to leave the skins on but that’s a personal preference, up to you. Whatever you decide, leave the fruit nice and chunky.
• Toss the fruit with the cornstarch and in a separate bowl mix together the other ingredients. Really mix it all up and evenly distribute all the butter.
• Toss the fruit with half of the topping mix. Put it into a good size casserole dish and spread the rest of the crumble onto the top.
• Bake in the oven for about 45 mins or until nicely browned. Serve warm.