Cranberry Almond Crumble

Cranberry Almond Crumble
You can never have too many dessert recipes, so give Cranberry Almond Crumble a try. One portion of this dish contains around 8g of protein, 27g of fat, and a total of 944 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have lemon zest, flour, turmeric, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

1
Special equipment: One 9-inch baking dish
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Baking PanBaking Pan
1
Heat the butter in medium saute pan.
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ButterButter
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Frying PanFrying Pan
2
Add the pears and saute until slightly tender and juicy, 3 to 5 minutes.
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PearPear
3
Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
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CloveClove
SugarSugar
4
Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix.
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Lemon JuiceLemon Juice
Orange ZestOrange Zest
SugarSugar
SyrupSyrup
5
Add the cranberries and toss to coat the fruit.
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CranberriesCranberries
FruitFruit
6
Heat a medium saute pan and add the cranberry mixture.
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CranberriesCranberries
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Frying PanFrying Pan
7
Saute quickly, 3 to 5 minutes.
8
Combine the pear and cranberry mixtures in a bowl and set aside to cool.
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CranberriesCranberries
PearPear
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BowlBowl
9
Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt.
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CinnamonCinnamon
GingerGinger
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
10
Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
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AlmondsAlmonds
ButterButter
11
Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit.
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SpreadSpread
FruitFruit
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Baking PanBaking Pan
12
Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble.
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FruitFruit
LemonLemon
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OvenOven
KnifeKnife
13
Serve with scoops of vanilla ice cream topped with Orange
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Vanilla Ice CreamVanilla Ice Cream
OrangeOrange
14
Garnish if desired.
15
Bring 2 small pots of water to a boil.
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WaterWater
16
Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
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OrangeOrange
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KnifeKnife
17
Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
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PotPot
18
In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes.
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TurmericTurmeric
OrangeOrange
SugarSugar
WaterWater
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PotPot
19
Remove the zests to a baking sheet and allow them to cool flat.
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Baking SheetBaking Sheet
DifficultyExpert
Ready In2 hrs, 10 m.
Servings8
Health Score9
Dish TypesSide Dish
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