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This delightful dessert is flavored with cinnamon, brown sugar, walnuts, and an assortment of juicy blueberries, pears, apples and rhubarb. It comes from Chris Schlesinger, owner and executive chef of the East Coast Grill in Cambridge, MA.
1 cup flour
1 cup chopped walnuts
1/3 cup packed dark brown sugar
2 tablespoons sugar
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
6 tablespoons cold butter, cut up
3 large Anjou pears, cored and unpeeled
3 McIntosh apples, cored and unpeeled
4 stalks rhubarb
1 pint (2 cups) blueberries
1 cup sugar
1/4 teaspoon McCormick Gourmet™ Ginger, Ground
1 pinch McCormick Gourmet™ Cloves, Ground
Preheat oven to 350°F. For the Streusel Topping, mix all dry ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Refrigerate until ready to use.
For the Fruit Filling, cut pears, apples and rhubarb into bite-size chunks. Toss with blueberries in large bowl. Mix sugar and remaining spices. Add to fruit mixture; toss to coat well. Pour into buttered 13x9-inch baking dish. Sprinkle with Streusel Topping.
Bake 1 hour or until topping is golden brown. Serve warm or at room temperature.
Serving Suggestion: Insetad of rhubarb, substitute 1 cup fresh cranberries.
(Amount per serving)