When the weather turns chilly, there’s no better dessert than a warm fruit crumble. This rendition, with cranberries and pears, is the perfect treat for a night in snuggled up on the couch.
Ingredients: For the filling
Ingredients: For the crumble
Ingredients: For the cardamom whip
- Preheat the oven to 350°F.
- In a large bowl, combine the chopped pears, cranberries, n cup sugar, water, lemon juice, cinnamon and lemon zest. Use a wooden spoon or your hands to stir and coat all the fruit with the brown sugar mixture. Place the coated fruit in the prepared baking dish.
- For the crumble topping, in a medium bowl, combine the flour and q cup sugar. Use a pastry cutter or two knives to cut in the chilled butter until large, buttery crumbs are formed. Sprinkle the crumble topping across the top of the fruit.
- Bake for 50 to 60 minutes, or until the juice from the fruit is bubbling up through the crumble topping.
- Meanwhile, prepare the Cardamom Whip. In a stand mixer fitted with a whisk attachment, whip the cream, sugar, cardamom and vanilla on high speed until soft peaks form. Be careful not to look away, as a minute too long and you will be spreading cardamom butter on your toast tomorrow morning.
- Remove the crumble from the oven and prepare to serve with spoonfuls of the Cardamom Whip.
Make these scrumptious chocolatey cookies at home, and take a photo to share on Facebook and Instagram with the hashtag #ALMbites.
Recipe reprinted from Butter Celebrates!: Delicious Recipes for Special Occasions by Rosie Daykin. Copyright © 2016, Random House.