Apple or Pear Kasha Crumble
Serves: 8
Some of the best fall apples and pears come to PCC from George and Apple Otte of River Valley Organics in Tonasket, Wash. Their crisp Cameo apples are great for cooking, as well as their sweet and nutty Bosc pears. This recipe by a PCC Cooks instructor use either fruit for a delicious taste of our local harvest.
Ingredients
PreparationIngredients
- 2 1/2 pounds apples or firm, ripe pears, peeled and sliced Add to list
- 2 tablespoons lemon juice Add to list
- 2 tablespoons chopped candied ginger Add to list
Topping
- 1/2 cup toasted buckwheat kasha (available in PCC’s bulk section) Add to list
- 1/4 cup toasted almonds Add to list
- 1 cup whole-wheat pastry flour Add to list
- 1/2 cup oats Add to list
- 1 teaspoon cinnamon Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon nutmeg Add to list
- 1/2 cup (1 stick) cold butter, cut into small pieces Add to list
- 1/2 cup maple syrup Add to list
Preparation
Preheat oven to 375° F. Toss fruit with lemon juice and ginger. Spread evenly in ungreased 9- by 13-inch baking pan.
In a food processor, coarsely chop kasha and almonds. Add flour, oats, cinnamon, salt and nutmeg. Process until just combined. Add butter pieces and process until crumbly. Mix in maple syrup. Dollop topping over fruit evenly. Bake until golden brown, 40 to 50 minutes, until fruit is fork-tender.
Recipe by , PCC Cooks instructor
Source: Sound Consumer October 2008
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