As I mentioned in my last post, our original Thanksgiving plans to escape the country and its litany of Black Friday advertisements were thwarted by my sinuses, so we decided to stay home and make ourselves a little mini-feast. Since it was just the two of us, and one of us is a vegetarian, we didn't want to make a turkey, so instead I made chicken and Atom made something called Match, which is a meat alternative product that is meant to look, taste, and cook like meat. We also made vegan pumpkin bread, gougeres, roasted brussels sprouts, sweet potato & roasted garlic mash, and spiced pear and apple crumble.
I'll be posting a couple of the other recipes later this week. Photos of the whole dinner and the recipe for the spiced pear and apple crumble are after the jump.
The crumble recipe is adapted from this blueberry crumb bar recipe at Smitten Kitchen. As per usual, Deb's recipe is delicious, and I often use the recipe for the crumble with other fruit fillings. I kept the lemon zest and juice with the apple-pear recipe to help offset the sweetness of the fruit and crust. The lemon adds a nice bright flavor.
Spiced pear and apple crumble
For the crumble:
1 cup white or pure cane sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest of one lemon
For the filling:
2 large pears, peeled, cored, and sliced (I used Asian pears)
2 medium apples, peeled, cored, and sliced (I used Braeburn)
Juice of 1/2 lemon
1/2 cup white or pure cane sugar
1 tbsp ground cinnamon
4 teaspoons cornstarch
For the topping:
1 teaspoon maple sugar for sprinkling (can substitute 1/2 tsp cinnamon and 1/2 teaspoon sugar if you don't have maple sugar)
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, flour, and baking powder. Add in salt and lemon zest and stir together. Use a fork or pastry cutter to blend in the butter and egg. The dough should appear crumbly and not stick together too much. To this end, I usually add 1 stick of butter first, then add the rest a couple of pats at a time until the consistency is crumbly but buttery, just before it would get into pie dough territory. Gently pat half of dough into the greased pan.
3. In another bowl, stir together the sugar, cinnamon, cornstarch and lemon juice. Toss the sliced apples in the sugar and cinnamon mixture until coated. Spread the apples in a layer over the dough in the pan. Toss the pears in the sugar and cinnamon mixture and spread them in a layer on top of the apples. Crumble remaining dough loosely over the pear layer until covered. Sprinkle maple sugar or other sugar mixture over the crumbled topping.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. You can serve this warm with ice cream, or cool completely and eat alone. They fall apart deliciously when warm and hold together well when cooled - you can even pick them up and eat them by hand.
Asian pear and apple
Vegan pumpkin bread and gougeres
Match mock chicken with roasted brussels sprouts and sweet potato & roasted garlic mash
Roasted chicken with pancetta, garlic, and olives, roasted brussels sprouts, and sweet potato & garlic mash