Edouardo Jordan's Apple-Peanut Crumble serves 6 to 8
Thanksgiving

Edouardo Jordan's Apple-Peanut Crumble

serves 6 to 8

Group Created with Sketch. 60 min
Vegetarian i
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 290 Cals/serving
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For four weeks, Blue Apron is delighted to partner with Edouardo Jordan, Seattle-based chef and restaurant owner, whose mission is to nourish the community with Southern-focused dishes and education through culinary history. To finish off your delicious Thanksgiving meal, we're bringing you this simple, seasonal dessert of peanut butter-glazed apples and persimmon baked with a crisp, buttery crumb topping.
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fresh
ingredients
Edouardo Jordan's Apple-Peanut Crumble serves 6 to 8
Title
  • 2 Apples
  • 1 Persimmon
  • 1½ Tbsps Maple Syrup
  • ¼ cup Buttermilk
  • 4 Tbsps Butter
  • 5 Tbsps Light Brown Sugar
  • ⅔ cup All-Purpose Flour
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 cup Powdered Sugar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. Finely chop the peanuts. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.  

Make the crumb topping
2 Make the crumb topping

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the chopped peanuts, brown sugar, quatre épices, 2 tablespoons of olive oil, and all but 1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed. 

Cook the fruit
3 Cook the fruit

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Assemble & bake the crumble
4 Assemble & bake the crumble

Transfer the cooked fruit to an 8-inch square (or 11-inch by 6-inch) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble dolloped with the sweetened yogurt. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. Finely chop the peanuts. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.  

2 Make the crumb topping

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the chopped peanuts, brown sugar, quatre épices, 2 tablespoons of olive oil, and all but 1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed. 

Make the crumb topping
Cook the fruit
3 Cook the fruit

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

4 Assemble & bake the crumble

Transfer the cooked fruit to an 8-inch square (or 11-inch by 6-inch) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble dolloped with the sweetened yogurt. Enjoy!

Assemble & bake the crumble