By Dane Feldman
Photos by Dane Feldman.
Year after year, I make an apple crumble for the holidays. I’m constantly looking for ways to improve upon the original recipe in order to keep things interesting. Last year, my apple crumble included cranberries and roasted chestnuts. This Thanksgiving, I’m going for something sweeter and more nut-allergy-friendly: raspberry, pear, and apple crumble.
What you’ll need for the topping:
1/2 cup unbleached white all-purpose flour
1/2 cup whole wheat flour
4 tsp cinnamon
3/4 cup turbinado sugar
1 stick butter
1/2 stick margarine
Cut up the margarine and butter sticks into tablespoon-sized pieces.
Put the flour, sugar, and cinnamon into a large bowl. Add in the pieces of margarine and butter. Mix with your hands until it clumps. When all of the dry parts are mixed in with the butters, make a ball of the ingredients with your hands and refrigerate for at least 2 hours.
What you’ll need for the filling:
4 large winesap apples
1 bartlett pear
6 oz raspberries
1/4 cup turbinado sugar
1/2 tsp cinnamon
Preheat oven to 350.
In a large bowl, combine the cinnamon, sugar, and fruit. Mix with your hands to cover and place the fruit in a large baking pan. Crumble the topping over the fruit evenly and bake for 30-40 minutes. Let cool and serve.