Marti (our exchange student from Italy) and I have made this tangy, totally not wheat-free- or vegan-detectable dessert a couple of times now, and we have refined the *recipe to a science. Today is Scott’s birthday (57 and getting younger!), so it’s appropriate that Marti is making this scientifically verified recipe for a potluck in the city tonight.

Post script: Marti’s crumble was a hit tonight. To the guy who said it made him really happy to discover the source of the dessert, I’m glad you found our website! Happy baking, one and all.

*adapted from WickedGoodKitchen.org

First Posted October 28, 2109. This Post November 15, 2019

Cranberry Apple Pear Crumble

Cranberry Apple Pear Filling

  • 6 cups (2 12 oz bags)  fresh whole cranberries
  • 2 large granny smith or pink lady apples, diced (not peeled)
  • 1 large pear, diced
  • 3 tablespoons (45 ml) lemon or orange juice
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ teaspoon (1.25 ml) almond extract
  • 1¼ cup (250 g) dextrose or 1 cup table sugar
  • 4 teaspoons (5 g) freshly grated lemon & or orange zest
  • ¾ teaspoon (1.88 g) cinnamon
  • ¼ teaspoon (.5 g) allspice
  • ¼ teaspoon (.325 g) nutmeg
  • ⅛ teaspoon (.275 g) cloves
  • 3 tablespoons (18 g) tapioca starch

Crumble Topping

  • 1 cup (about 158 g) gluten-free or all-purpose flour
  • 3/4 cup oats
  • 1 1/4 cup walnuts or pecans, chopped
  • 1½ teaspoons (7.2 g) baking powder
  • ¼ teaspoon (1.2 g)  salt
  • 6 tablespoons *vegan or cow butter, chilled & cut into bits
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ teaspoon (1.25 ml) almond extract
  • 3 tablespoons (12.5 g) cane sugar
  • ½ teaspoon (1.25 g) cinnamon
  • ¼ teaspoon (.65 g) nutmeg

*we like Miyoko’s cultured vegan butter

Directions

Preheat oven to 350ºF (175ºC). Lightly oil an oblong 2-quart or 1.89 liter baking dish. Cook 50-60 minutes until golden brown.

Prepare the Cranberry Filling: Place fruit into prepared baking dish. Combine orange juice and extracts; set aside. In a small mixing bowl, combine sugar and citrus zests. Mix and press until the citrus oils have been released into the sugar. Add the spices and tapioca flour; whisk until thoroughly combined. Set aside.

Drizzle orange juice and extracts mixture over the berries, then sprinkle the sugar, citrus zest, spices and tapioca flour mixture evenly over berries in prepared baking dish. Set aside.

Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. Add vanilla and almond extracts to flour mixture. Toss and blend gently.

Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling.

Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes.

Serve the Cobbler: Serve with scoop of vanilla ice cream and/or fresh whipped cream.

Yield: Makes 15-20 servings.

Nutrition Facts: serving size is 1/20th of recipe. Sugar: 11g added, 15 g total. Fiber: 4g. Protein: 3g.

Adapted from Cranberry Raspberry Crumble from WickedGoodKitchen.com