Apple-Pear Crumble with Maple-Cinnamon Ice-Cream

For a recent get-together, SWEETTABLESCAPES whipped up this 0h-so-satisfying Apple-Pear Crumble (a recipe by Alex Hitz for House Beautiful) as well as the ice-cream. What a delicious fall dessert!!IMG_0024

This time of year apples are everywhere and this can be served casually in one big dish or in individual ramequins for a more elegant presentation. Either way, make the effort of preparing the ice-cream too, the day before and this Crumble a la mode will be divine!

You’ll need:
For the Fruit Mixture:

6 T salted butter

2 lbs. apples, cored, peeled, and sliced

1 lb. pears, cored, peeled, and sliced

1 cup dark brown sugar, firmly packed

¾ cup sugar

¾ tsp. salt

½ cup Calvados

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice

2 tsp. lemon juice

3 T flour

For the Crumb Crust

¼ cup dark brown sugar, firmly packed

¾ cup sugar

2¼ cups flour

¾ cup rolled oats

1 tsp. salt

2 T vanilla extract

22 T (2¾ sticks) cold salted butter


1. Preheat the oven to 375° F. Butter a 13″ x 9″ x 2″ ceramic or glass baking dish.

2. In a large skillet over medium-high heat, melt the butter. When the foaming has subsided, add the fruit and sauté for 2 to 3 minutes, until it begins to get soft.       IMG_0017Add the remaining ingredients except the flour, and continue to sauté for 8 to 10 more minutes, until the sauce is a rich caramel and the fruit is soft.IMG_0018

3. Add the flour and stir to incorporate. IMG_0020Sauté for another 2 minutes, then remove from the heat.

4. To make the crumbs, in a large mixing bowl, whisk the dry ingredients together. Add the vanilla and mix well, then cut in the butter with a pastry cutter until coarse crumbs form.IMG_0019

4. Pour the fruit into the prepared baking dish, and spread the crumbs on top.IMG_0021IMG_0022 Bake for 30 minutes, until the crust is brown and the sauce is bubbling. Serve with the ice cream.

IMG_0024For the Ice Cream:

2 eggs

1¼ cups sugar

6 T pure maple syrup

1 T vanilla extract

1¼ tsp. cinnamon

¼ tsp. salt

2 cups heavy cream

2 cups milk


1. In the bowl of an electric stand mixer fitted with the whisk, beat the eggs and sugar together on medium-high speed until they are light, about 5 minutes.IMG_0002IMG_0003

2. Over medium heat, cook the eggs and sugar in the top of a double boiler until just thickened, stirring often. IMG_0004IMG_0009Remove from heat and add the remaining ingredients.IMG_0010IMG_0005IMG_0006 Freeze the mixture in an ice cream maker according to the manufacturer’s directions.IMG_0007IMG_0008IMG_0002ENJOY!!



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