This dish is perfect at the end of a long, winter Friday-night dinner. The crumb topping freezes well, so keep a batch in the freezer for an easy, last-minute dessert.
- 8 apples, peeled, cored and diced -
- 4 Bosc pears, peeled, cored and diced -
- 1 Tbsp margarine (trans–fat free) -
- 2 cubes frozen ginger -
- ½ cup apple juice -
- 3 Tbsp brown sugar -
- Crumb Topping
- 1½ cups all-purpose flour -
- ¾ cup dark brown sugar -
- ½ cup white sugar -
- 1 cup margarine (trans–fat free) -
- Dash of cinnamon -
- ½ cup rolled oats -
- ½ cup pecans, broken into pieces -
- ½ cup dried cranberries (optional) -
1. Preheat oven to 350?F.
2. Combine the first four topping ingredients in a bowl and work through with your fingertips until coarse crumbs form.
3. Lay the crumbs on a lined cookie sheet and sprinkle with the cinnamon, oats and pecans. Stir once to combine, then bake for 25 minutes.
4. Halfway through the baking, mix with a fork to create a crumbly texture. Return to the oven for the rest of the baking time, and until golden in color.
5. To assemble the fruit mixture, combine all the ingredients in a slow cooker on medium setting. Cook for 5 hours, turning the temperature to low when the apples have softened completely. (If your slow cooker does not have a medium setting, cook on high for 2 hours, and then reduce to low for the remaining 3 hours.) The fruit can be cooked on low for at least 12 hours.
This recipe appeared in Kosher Inspired, Issue 2, Feb 2011. Kosher Inspired is a project of Mishpacha Magazine.