Ingredients
Unsalted butter, room temperature, for dish
2 pounds mixed apples (such as Jonagold, Empire, Macoun, and Cortland), peeled, cored, and cut into 1/2-inch pieces
2 pounds pears (such as Bosc or Anjou), peeled, cored, and cut into 1/2-inch pieces
1/4 cup packed light-brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/3 cup quinoa flour
1/3 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 stick cold unsalted butter, cut into small pieces
Preparation
Filling:Preheat oven to 375 degrees. Butter a 2-quart baking dish. Toss apples and pears in a large bowl with brown sugar, flour, lemon juice, and cinnamon until evenly coated.
Topping:Mix oats, flours, sugar, salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.
Spread apple-pear mixture in prepared dish; sprinkle with topping. Bake until fruit is tender, filling is bubbling, and topping is golden brown, about 1 hour. Let cool slightly before serving; crumble is best enjoyed the day it’s made.
Preheat oven to 375 degrees. Butter a 2-quart baking dish. Toss apples and pears in a large bowl with brown sugar, flour, lemon juice, and cinnamon until evenly coated. Mix oats, flours, sugar, salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.
