Fall Harvest Crumble

A delicious, sweet and satisfying desert, with enough fruit to appease one’s good conscience. The maple syrup turns the fruit slices into sticky, almost candy like juicy bites.

If it’s too sweet for your taste, you can cut the amount of sugar in the crumble, and use only 1/2 cup of maple syrup.

4 small apples (a bit on the tart side)
3 anjou pears
1 pack of strawberries
1 stick of butter, room temperature
1/2 cup flour
1/2 cup oats
1/2 brown sugar
1 tea spoon cinnamon
1 pinch of salt
3/4 cup maple syrup


1. Pre-heat the oven to 350F

2. Wash, peel and slice the apples and pears. Wash and slice the strawberries. Gently toss with the maple syrup, making sure all the fruits are covered.

3. In a separate bowl, mix the butter, flour, oats, brown sugar, cinnamon and salt. Mix until you obtain a crumbly texture. Add more flour if the mix is too wet. I used whole wheat flour, so the color will vary if you use all purpose flour.

4. Spoon the fruits into ramekins. You can also use a standard cake dish, but ramekins make for easier (read, less messy) serving. Extra liquid will be at the bottom of the fruit bowl. Spoon some of it with the fruits, but don’t use all of it. The sugar in the syrup drained some of the juice out of the fruits. Distribute the crumble mixture over the fruits.

5. Bake for 30-40 minutes, until the liquids bubble up the sides and the crumble mix is golden. Allow to rest for about 5 minutes before serving, so you don’t get burned by the boiling syrup/sugar. Serve warm to lukewarm.


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