Photo: Roberto Caruso
Pumpkin seeds and flaxseeds give this fruity crumble a nutritious boost.
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup brown sugar
1/4 cup large-flake oats
1/4 cup pepitas, (pumpkin seeds)
2 tbsp flaxseed
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3 gala apples, peeled, cored and cut into 1/4-in. slices
3 Bartlett pears, peeled, cored and cut into 1/4-in. slices
1 cup dried cranberries
1/4 cup honey
2 tbsp all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
Preheat oven to 350F.
Stir flour with pecans, brown sugar, oats, pepitas, flaxseeds and salt in a medium bowl until combined. Work in butter by hand until crumbly.
Toss all filling ingredients in a large bowl until evenly coated. Transfer mixture to an 8 x 8-in. baking dish. Top evenly with crumble mixture.
Bake in centre of oven until top is golden and fruit is tender, 45 to 50 min. Cool on a rack for 10 min. Serve warm with vanilla frozen yogurt.
Calories 383, Protein 4g, Carbohydrates 55g, Fat 19g, Fibre 5g, Sodium 114mg.
Assemble crumble in baking dish the day before, then cover with plastic wrap and refrigerate overnight. Bake at 350F until warm, about 45 min.
Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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