Pear + Apple + Ginger Crumble with Cinnamon Ice Cream from Jewels of New York

Nothing beats a warm homemade crumble served alongside a sweet scoop of ice cream. This quick crumble recipe from Diana Yen of the Jewels of New York is a easy crowd-pleaser and pairs just as well with vanilla ice cream sprinkled with cinnamon!<--more-->

Pear + Apple + Ginger Crumble with Cinnamon Ice Cream

serves 8-10

Cinnamon Ice Cream

3 cups heavy cream

¾ cup sugar

pinch of salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

seeds from 1 vanilla bean

4 large egg yolks

1. In a saucepan, combine the heavy cream, sugar, salt, cinnamon and vanilla extract along with vanilla bean seeds over medium heat. Bring to a simmer.
2. In a medium bowl, whisk together the egg yolks. In a slow stream, gradually add the hot cream mixture to the eggs, stirring constantly to incorporate.
3. Once well combined, transfer the custard back to the saucepan and continue to cook over medium-low heat until mixture is thick enough to coat the back of a spoon. Stir continuously.
4. Strain the custard into a container and let it cool before tranferring to the fridge. Once the mixture is chilled, pour into an ice cream maker and churn until frozen.
5. Transfer the ice cream to an airtight container and freeze until firm.

Fruit Crumble

1 cup rolled oats

½ cup all-purpose flour

½ cup slivered almonds

1 cup sugar, divided

¼ teaspoon salt

1 stick unsalted butter, melted and cooled

3 pears, peeled, cored and cut into ½ inch thick cubes

3 apples, peeled, cored and cut into ½ inch thick cubes

1 cup cranberries

1 tablespoon freshly grated ginger

½ teaspoon grated lemon zest

½ teaspoon vanilla extract

2 tablespoons cornstarch

1. Preheat the oven to 425°.
2. In a large bowl, combine the oats, flour, almonds, ½ cup of sugar, ginger, salt and butter. Mix until large crumbs form.
3. In a 2-quart baking dish, toss the pears, apples, cranberries, ginger, lemon zest and vanilla with the remainder of the sugar and cornstarch.
4. Sprinkle the oat crumble over the fruit and bake until the topping is browned and juices are bubbling, about 20 minutes.
5. Let cool slightly. Serve with cinnamon ice cream.

SHOP COOK + SERVE WARE

MORE
• Recipe: Creamy Pumpkin Soup with Roasted Pumpkin Seeds
• Recipe: Haricots Verts with Crispy Shallots
• Recipe: Spiced Bourbon Cider
• west elm | Gather Together
• Jewels of New York Kitchen Essentials