Menu

Pear and Apple Crumble

  • Save Recipe
Pear and Apple Crumble
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lily Julow from Gainesville, FL
Updated Feb 1, 2011

Ingredients

Topping

  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon apple pie spice
  • 1/2 cup cold unsalted butter
  • 3 tablespoons granulated sugar
  • 3 tablespoons packed light brown sugar

Filling

  • 3 large Gala or Golden Delicious apples
  • 3 large ripe but firm pears
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
  • 2
    Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
  • 3
    Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
  • 4
    Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
  • 5
    Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    Select heavy lemons, which contain more juice. One medium lemon contains about 3 tablespoons juice, so you will need 2 lemons for this recipe.

Nutrition

350 Calories, 15g Total Fat, 2g Protein, 51g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
9g
46%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
85mg
4%
Potassium
220mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
18%
Sugars
30g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved