Apple or Pear Kasha Crumble
added 01/27/12
Serves 8
2 1/2 lbs. apples or firm, ripe pears, peeled and sliced
2 Tbs. lemon juice
2 Tbs. chopped candied ginger
Topping
1/2 cup toasted buckwheat kasha (available in Bulk section)
1/4 cup toasted almonds
1 cup whole-wheat pastry flour
1/2 cup oats
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1/2 cup (1 stick) cold butter, cut into small pieces
1/2 cup maple syrup
Preheat oven to 375ºF. 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.
—Jenny Gurst, PCC Cooks Instructor
