PEAR AND APPLE CRUMBLE

Pear and Apple Crumble image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lily Julow from Gainesville, FL

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

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
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

Steps:

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.
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.
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.
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.
Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g, TransFat 1/2 g