This recipe is similar to the previous apple pear crisp, but we’ve adapted it to add a crust and turn it into a crumble. You can also swap out the fruit in the summer for the peach blueberry crisp filling to make a delicious summer crumble.
For the Crust:
1 1/3 cup all-purpose flour
1/2 cup sugar
1/4 tsp ground cinnamon
1/2 cup butter (or margarine if non-dairy), melted
For the Filling:
3 Apples (Granny Smith), chopped
2 pears (Bosc), chopped
1/4 cup all purpose flour
1/2 cup granulated sugar
3/4 ground cinnamon
For the Topping:
1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, cold and cut into small pieces
1/8-1/4 cup melted butter or margarine
Preheat oven to 350˚. In a small bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix until combined.
Press into a circular pie dish or fluted tart pan. Bake for 20 minutes until lightly browned.
While baking, make the filling and topping.
Mix all ingredients for filling in a plastic bag and shake.
Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.
Put filling on top of baked crust, and add toping on top. Bake for 30 minutes and brush with melted butter or margarine and bake for an additional 10-15 minutes.