Apple, Blueberry and Tangerine Crumble
December 19th, 2007 | Category: Cobblers and Crisps, Fruit
Six apples, a handful of dried blueberries and a couple of tangerines were sitting on the counter. With me standing next to them thinking what I should do next. Go through the cookbook collection to find a perfect fit or start chopping and figure out what to do halfway through? It was a typical day in my kitchen…
Whenever I find myself staring at ingredients and trying to figure out what to do, I usually resort to a crumble (or crisp if you like to call it that) recipe. It is quick, versatile, definitely delicious and sets the perfect stage to consume even more ice-cream.
First, I diced the apples and soaked them in a mixture of freshly squeezed tangerine juice, tangerine zest, cinnamon and sugar.
I then added the blueberries and packed the fruit mixture on the bottom of my baking dishes. Then a thick layer of oatmeal topping and off to the oven for a good hour so that the topping is extra-crispy.
So, the next time you find yourself staring at the fruit bowl or a left-over fruit salad, give this recipe a try. And feel free to experiment with what you have. After all, you can never go wrong.
If you’d like to have a look at my previous crumble/crisp combinations, click on the links below:
- 1/3 cup all-purpose flour
- 1 cup rolled oats, divided
- 1 cup walnuts, whole
- 1/2 cup sugar
- 1/8 tsp salt
- 5 tbsp chilled butter
- 6 medium Granny Smith apples
- 2 tangerines
- 1/3 cup sugar
- 1/2 cup dried blueberries
- 1 tsp ground cinnamon
- Preheat the oven to 350F. Butter your baking dish(es) and set aside (1 2-quart baking dish or 8 one-cup baking dishes).
- To prepare the topping, in a food processor, pulse flour, 1/2 cup of rolled oats, walnuts, salt and sugar. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Add the rest of the rolled oats and mix. Set aside at room temperature.
- To prepare the fruit mixture, in a medium bowl, combine sugar, grated zest and juice of 2 tangerines, dried blueberries and cinnamon. Stir until all the sugar dissolves.
- Halve and core the apples. Cut into chunks, transfer into the bowl and toss to coat the apples. Let the mixture sit for half an hour.
- Scrape the mixture into your baking dish(es) and pack the fruit evenly on the bottom of each baking dish. Distribute the topping evenly over the apples. Do not pack the topping down.
- Bake until the crumb topping has browned and the fruit is bubbling beneath, 55-60 minutes. Allow to cool for at least 20 minutes.
- The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.