Stemilt Autumn Harvest Crumble

Cooking.With.Coryanne's picture

Aug. 14, 2013

I love the simplicity and memories that come with making a crumble. I learned to make this recipe from my husband when we were first married and it has become a family tradition gather in the kitchen and make this at least once a week. Im using Stemilt pears and apples in the recipe, because I love the fact that the Mathison family, who owns Stemilt, has orchards located on the same grounds that their ancestors homesteaded back in 1893.


For bottom layer
Fuji apple 5
Bosc pears 5
Zest of lemon 1
Juice of lemon 1
Raw sugar 2 Tablespoon
Rosemary sprig 1
Raisins 1 Cup (16 tbs)
For top crust
Walnut 1/2 Cup (8 tbs)
All purpose flour 1 1/2 Cup (24 tbs)
Unsalted butter 8 Tablespoon (((7
White granulated sugar 1 Cup (16 tbs)



1. Preheat the oven to 375 degree F.


For Bottom Layer:

2. Peel, core and chop the apples and pears and place in a bowl.

3. Add the raisins, lemon zest, lemon juice, rosemary and sugar. Toss until coated. In a shallow baking dish, transfer the coated fruits and spread evenly.

For Top Crust:

4. In a food processor, blitz the walnuts until they are ground fine like flour.

5. In a large chilled mixing bowl, combine flour, grounded walnut, and sugar. With your hands mix the dry ingredients together.

6. Once blended, add the butter and use your hands to break down the butter to create a crumbly mixture.

7. Pour that flour mixture over the top of the fruit and gently pat down to create a firm top. Bake in the oven for 25 minutes or until golden brown.


8. Serve and enjoy!


In a shallow roasting pan you may lay the apple and pear mixture. Pop in oven and bake for 5 minutes, stir and then bake for a further 2 minutes or until the fruit starts to soften.

Transfer the juices and the fruit to a baking dish and stir in the raisins

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 666Calories from Fat 146

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 7 mg0.29%

Total Carbohydrates 134 g44.7%

Dietary Fiber 16 g64%

Sugars 88 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet