Shabbat Recipes!

It’s Wednesday, which means its time to start thinking about Shabbat. It is usually on this day that I start deciding what to serve, how much energy I have, and mostly what should I be getting from the grocery store tonight or tomorrow. Last week I made a new recipe – an updated version of the classic apple crumble and let me just say it was DELICIOUS. It was easy, fast and combines apples, pears and citrus topped with an oatmeal crumble. All the wonderful fall flavors.

Here is my Shabbat recipe, if you have any great Shabbat recipes e-mail them to leorak@campramahne.org I will post them, and who knows maybe by the summer we could have our own collection of Shabbat recipes!

Ingredients

4 ripe Bosc pears (4 pears)

6  firm Macoun apples (6 apples) (or any hard apple)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced (I use pareve margarine since Shabbat in my house means MEAT)

Directions

Preheat the oven to 350 degrees F.

Core and (if you have time) peel and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. (I was lazy and did do this with out the mixer and just melted the butter a bit) Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. I served it with pareve vanilla Ice cream.