The first was excellent but this one…suffice to say this one may not survive the night. I am a huge fruit crisp fan, and like this topping even more than my normal oaty go-to recipe. Made it last night for my girls and their boyfriends (one who had never tried rhubarb). And I thought to myself, if anyone knows how to cook rhubarb, it’s Deb. Easy to make and absolutely delicious! I make Crumble with apple compote+cardamom+vanilla when I have too many apples left (and going bad). 1/8 teaspoon ground ginger YUM. I also replace some of the flour in the topping with ground almonds and add a scant teaspoon of powdered ginger. Definitely making this. Looks delicious…. I think it would highlight the fruit a little more. The topping is almost like shortbread, I was eating it raw! I made this today for my cousin’s birthday and it was fantastic! Aug 27, 2017 - I am completely and utterly failing at having a low-key, lazy summer. I used white whole wheat flour in the crumble topping and it was excellent; I can’t compare it to all purpose, but it didn’t strike me as obtrusive at all. My husband will grouse, because I don’t want to take the cranberries out. I also only had brown sugar and used that. Hi Deb – this recipe is amazing. But now I’m anxious to try your recipe. Maybe more sugar.”) The rhubarb in the kitchen is now destined for a crumble. I’ve made this a few times and love it. Sounds amazing- could you replace the cranberries with another tart fruit? A whole hour, an hour in … I’m not sure how your blog caught my attention but I saw this recipe and uncharacteristically, tried it the same day. Thanks so much…. With the apple, I needed no thickener for the filling, and I didn’t put any sugar in the filling either as the fruit was all very sweet. Then I made a second batch with apples instead of pears. I had promised to take a rhubarb crumble to a party tonight and then couldn’t find my recipe…This recipe was SO good and SO easy. I found it earlier this spring when I was looking for an easy strawberry rhubarb dessert. Amazingly delicious! Three years ago: Deep, Dark Salted Caramel Sauce, Pink Lady Cake and Cabbage and Mushroom Galette I love the flavor combination you used in this crumble! Announcements, Recipes. They are truly pears of wonder. The topping is fantastic, with the perfect ratio of topping: fruit. This looks amazing, I love the shot of the cored pears. Every single recipe I try is so good. Finally, a strawberry-rhubarb dessert I love! Notify me of follow-up comments by email. So, thank you, deb, for putting words in my mouth when I’d otherwise be tongue-tied (pun intended). The original sugar levels were: In the topping, 1/3 cup granulated sugar (I used 1/4 cup) and 1/3 cup brown sugar (I used 3 tablespoons). OH, wow! I’ll have to scale it down probably, but either way, I’m excited! This crumble is adapted from a pie in a cookbook that came out a few years ago from a bakery in Park Slope called Sweet Melissa. thanks for another great one!! No! nutmeg-maple butter cookies | smittenkitchen.com. Next time I will try it with cornstarch, as the doubled fruit mixture seemed a bit murky from the flour. I’m a recipe junkie and I search several different ones before I settle…this was sooo easy. I’ve never been a big pear fan, love the scent, love the flavor, but I’ve never liked the texture. As a crumble, this is another page in the fall bliss book, right up there with black bean pumpkin soup, cider doughnuts, harvest festivals and telling your kid that you’ll buy the biggest pumpkin he can lift only to find that he’s really quite a show-off and you’re going to be eating toasted pumpkin seeds until February. Oh my! I’m thinking of trying to use homemade gingersnaps for the crumble, and might have to use up some of my apples instead of the pears (while I love pears, but I still have a half bushel of apples left from the most recent picking day!). A crumble to the rescue! It was just right. The alcohol will cook out, of course, but the added depth of flavor it imparts to fruit just puts me on cloud nine. Think I might just try this one later in the week…. So many of my favorite autumn flavors in one place! I have a topping issue. I’m not the biggest cranberry fan – do you think this recipe would work well with blueberries (or another berry?)? Very excited. makes an 8×8 inch pan of bars. I’m gonna have to do all of them. It was a little dry but baked up just fine. Do let us know how it goes if you try it. Also, to Nicole – try looking for huge Ball jars. I made the gingersnaps from scratch and served the extras. All I can say was this was FANTASTIC! Thanks! This sounds lovely and I might actually have to break down and make it for my sweet hubby. Cheers. :p. Oh help me. It’s all I can do not to eat the entire thing with a spoon right now. Baking in our house always ends up leaving the counters too dirty to take any glamour shots without showing the mess. the strawberry part will have to wait til next year (coz we just planted the strawberries this year & you have to wait) but i have blueberries from a friend’s patch frozen from last year so i’m gonna use those. and last one, promise.. 1. Hi Deb! We were up to our ears in peaches&plums from our CSA and I made the dimply plum cake and then this. I ended up with a cup and a half of rhubarb and 2+ cups of strawberries. Save my name, email, and website in this browser for the next time I comment. Many thanks, Susan. And for all those changes, it’s still really, really great! that needs to change because that looks heavenly!!! I didn’t have gingersnaps so I just made the same kind of topping I would use for apple crisp and it still turned out great! Would this work with frozen cranberries? I also used peaches and strawberries. Just working with a handful of good ingredients in a straightforward way to create something wonderful. Takes me back to an earlier time…. 1/4 cup oatmeal [OPTIONAL] 1 cup raw pecans; 1 3/4 cups all-purpose flour; 1/2 cup powdered sugar; 2 tablespoons coarse sugar, such as Turbinado or Sugar in the Raw; use granulated if you have neither; 3/4 teaspoon table salt; 1/2 teaspoon baking powder i am so impressed! I just made this. Also, I think this will have much more volume than the tart. 1 teaspoon baking powder A medal for patience for sure. looks cast iron-ish. It tasted really good, but it was mushy soup :(. First published May 29, 2007 on smittenkitchen.com |, http://www.bonappetit.com/tipstools/ingredients/2008/04/cornstarch, http://www.bbc.co.uk/food/recipes/rhubarb_crumble_and_30751, http://www.foodtolove.co.nz/recipes/apple-and-feijoa-crumble-18115. It was delicious. Will definitely be making it again. Perfect use of our cranberries and pears from our CSA! I found some beautiful organic rhubarb and strawberries at the farmer’s market, discovered your recipe, and decided to make this for Easter dinner. Deb, I must know the secret to those cored pears. I may even have some leftovers for breakfast (minus the ice cream)! This recipe sounds like a fantastic combination of goodness. Our method is very similar except that we use a dash of nutmeg in the crumble topping. This year, I had persimmons from a friend’s tree, and leftover toasted pecans from our “tea tassies”, and these two additions (1/2 persimmon for 1/2 pears swap; about a 1/4 cup pecans added to crumble) were wonderful. I also made this in an oval pan that I estimated was slightly larger than a 9″ round, so upped the topping by 1/4 and stretched the filling with a few (out of season) apples I had on hand. I had never thought to use gingersnap cookies as a crumble – looks yummy! LOVE your blog! this recipe is a keeper. I’ve been making this crumble now for 2+ years from your recipe, and it’s wonderful every time! I cut down the sugar in the filling to 70 g. Less cornstarch (2 packed tablespoons) was sufficient. hello, I made this tonight and loved it. Or some crazy specific gadget from William Sonoma? 8? I’d love to make it! Smitten Kitchen's Crispy Crumbled Potatoes. I love the curls!! I’m making this in individual cupcake foils for work…they probably won’t be in the oven as long due to their size, which do you think I should do, pre-cook the fruit a bit or just cut it up smaller? When you pour flour in, it gets quite fluffy. pear cranberry and gingersnap crumble. I never cared for pears until I started eating them fresh from the garden. I’m going to be having visions of this until I get my hands on all the ingredients and make it. I am going to have to make this. I just made my first dessert ever and it was this crumble and it is absolutely delicious! I made this today (couldn’t find rhubarb at the store so I did nectarine and blackberries instead), and the crumble topping didn’t really come together. Thanks! Can I double the recipe to make in a 13 x 9 dish? Seeing the yummy sour pieces of rhubarb mixed in with the strawberries very nearly made me whimper. Anyway, this crumble is *amazing*. Once rhubarb’s being picked at my local co-op farm, I’ll give that a go as well. Freeze it and then cook day-of. Zuviel verlangt? Zingy, bright, and fruit-forward–everything thanksgiving desserts often lack. You can. They’re sweet and juicy and so creamy! :). Messily crumble and tear potatoes with your hands into large and small chunks, including the skin. I made this last night and it was delicious. I served it with some homemade whipped cream, and it was perfect. One of my favorite fall desserts is a cranberry apple crisp, but I am now sold on the taste of this combo with pears & gingersnaps! In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. the only question i had was what the measurements were. But, there’s a challenge: I live in Portugal, where cranberries apparently don’t exist. For the topping: 1 1/3 cup flour 1 teaspoon baking powder 3 tablespoons sugar 3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw) Zest of one lemon 1/4 pound (1 stick or 4 ounces) unsalted butter, melted . I had some friends over and they raved about this crumble – I will definitely be making this again! I can’t even put it into words. I made this today after finding fresh cranberries at the mkt. Made this this past weekend and was delicious! I love the blog – I just found it today. Thank you so much for sharing your cooking & baking expertise here on the internet with all of us :), superb and easy. raspberry crumble tart bars May 2019 Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. I found this recipe via the Simply Breakfast blog. I used half whole-wheat flour and added a handful of chopped crystrallized ginger (per an idea from epicurioud) to the topping mix… The extra spice was nice, (if you don’t mind the bit of chewiness). My question is: Do you think the excess liquid is a result of my pears being too ripe? Deb – thanks for the recipe! I made this today and am enjoying a piece now. Deb, for your international readers who don’t have gingersnaps; have you ever tried making them? I’m glad I stopped by. I like your suggestion for using berries to accentuate the pears. Lots of crunchy crust. So yummy and pretty easy, great for my little family get together this weekend. Do you think this would work and do you have any other suggestions for making this *somewhat* lower sugar / carb? I doubled the fruit, but only 1.5 the sugar, corn starch and topping, and that was perfect for us. I was wary about the cranberries, because I am a wimp about tart foods, but the way the cranberries burst in your mouth ended up being my favourite part. Still tasty, but not good enough to serve to company. I wasn’t enthused about eating it the next day so it sat for a few days, ended up with a wet, mushy crust! I recommend using the triple ginger cookies from Trader Joe’s which have little bits of crystallized Ginger in them. So awesome in fact, that when my night-working husband came home I could hear distinct “spoon-scraping-dish” noises before he came to bed. This is similar to a blueberry and ginger snap crumble recipe that I was SO looking forward to trying last week. My son bought fresh raspberries and blackberries this morning, then I made a half and half pan–showing my OCD side by keeping the raspberries on one side and the blackberries on the other. The sugar, however, which is always more tightly packed because it is heavier, is no problem. along with a small scoop of vanilla bean ice cream. Thank you! This has been my go-to Thanksgiving pie for years, ever since she first published the recipe in Food and Wine magazine. Spice overload – just the way I love it. Since then I have gotten rhubarb a few more times and have made a few versions of this recipe now – rhubarb and strawberries, rhubarb and blackberries, rhubarb and strawberries and blueberries. I usually give up and bake after they’re all in bed, when the kitchen is a mess and there is no light for pictures. Definitely recommend it. I love that it’s so easy! Can’t wait to make this and take in the flavor. I’m going to use her recipe and add the baking powder to see what all the fuss is about. Would you microwave thaw them first? But! 3 – you don’t need the juice for the topping – just add a little more butter – rub it in with your fingers – look for the consistency of lumpy breadcrumbs. I love the idea of a ginger snap crust – it must work so well with the flavours of the pear and cranberry. It wasnt too runny… just perfect! My only change was that I used 1 apple and 3 pears, and used a little dried ginger and cinnamon in the filling. Jan 24, 2014 - Pear Cranberry and Gingersnap Crumble on smittenkitchen.com .. This is a terrific recipe! Had never cooked with rhubarb before. Huge hit with my husband who claims to not like pears. Thanks so much for this…now I’m inspired to try more! Gorgeous as always. The recipe also sounds yummy. Hi Deb – do you think you could use dried cranberries, instead of fresh, for this? Thanks, Deb, for another winner! (my brother specifically asked for an apple crisp/crumble) 2 – double the ingredients for the topping – I find it much better with a half to three quarter inch crust Hope that helps! I don’t think I could part with any of my cookware! I’m inspired…thanks! I find it oddly satisfying to core things with it. Holeeee crap was it good. i love your website and have referenced many recipes in the past – i tried out the pear/cranberry gingersnap crumble recipe yesterday –the crumble came out perfect from the oven but it was overwhelmingly sweet (maybe b/c the ginger snaps are already sweet, the proportions of the sugar might need to be adjusted). My family loved it so much the first time that it was gone within 24 hours. It is soooo good! And no matter which sweet thing has managed to find its way into my gaping maw bet… I had planned to make it again this week, but there were so many still-delicious looking plums and peaches in the market, that I bought 4 lbs and I’m thinking of using half of them (and eating the rest!) Thanks. I just read this entire post and it says this started out as a pie. It is awesome. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. And no matter which sweet thing has managed to find its way into my gaping maw bet… they have a distinctive floral fragrance to them, and soft muted sweetness. Absolutely delicious! This looks SO unbelievably delicious. Deb – will this work with apples instead of pears? 1 quart strawberries plus a few extras, hulled, quartered I made this for a casual reception for 25 and it was amazing. When he reads the recipe aloud he says “Deb says…” Thanks for being part of our family :). Next time I will cut the rhubarb in slightly smaller pieces, as 1″ is a little large since the rhubarb held its shape. I made this last night–using 2 pears, 2 apples, and 2 C. of cranberries. :). Jessica — Absolutely. it turned out OK in the end, although it lacked in the crispy department if you ask me! It sounded like a phenomenal dessert to add to the Thanksgiving repertoire, and I told myself that I needed to audition it at home first. Lovely recipe! It’s called bachelor cobbler and oh how my husband loves the apple pie filling version. I did sneak just a little to taste just to make sure it was celebratory perfect! I love it! In fact, there are recipes I’ve made that I never would have tried otherwise just because they looked so tasty the way you made them (baked spinach, I’m looking at you). 1/8 teaspoon table salt I have to eat my pears while they’re still crunchy or all I can think of are mealy apples. Last month I started a Smitten Kitchen Fan Club with some friends here in DC. I love it the day after it’s made – cold with a little creme fraiche on top! Maybe I’ll find you at Central Market this weekend! pear crisps with vanilla brown butter. The recipe is easy (my kids did most of the work) and everyone in my family enjoyed the dessert! Crumbles and crisps really seem to be the thing these days! I made a double batch of the crumble–added a handful of oats–this is enough to cover two pie-plates of fruit and a little 5 x 8 sampler dish. I could not find your recipe this morning..so just returning to print off another copy. We had the crumble with ice cream, but it didn’t need it, in my opinion. What a fabulously beautiful looks delicious. Actually, now that I think about it, I have a box of maple button cookies in the pantry. I will definitely need to make it again this season. Hi there, Smitten Kitchen’s Strawberry-Rhubarb Crumble. I love the ginger/pear combo but not a fan of cranberries. Adapted from Sweet Melissa Patisserie, Crumble Love this! Three Tbs was enough for me. Did a variant of this for a cookout this weekend — used 2 ripe red mangoes instead of the strawberries (and used just 1/3 c. of sugar, and tried the corn starch). I’m a newlywed who is trying to learn more about cooking and your recipes are consistently earning high praise from my husband. I’m going with that! Thanks! Also, I am generally like your husband when it comes to pears, but this just might convince me to give them another shot…. A quite simple but very kicky (garlic! I planned to make this for thanksgiving, but my pears were nowhere close to being ripe. its like perfume with a delightful crunch! But before we get into my new favorite topping, let me give you a rough outline of the makings of any baked fruit crisp. Thanks for your recipes and writing and please keep them coming! I am loving this recipe. 3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw) I served it with malai kulfi Indian ice cream because it was all that we had in the freezer — the cardamom in the ice cream was the perfect topper. kept cool and tart and sweet in the fridge, there is no better summer late night snack. Thanks so much for the wonderful recipe! Sometimes I add some rolled oats which encourages the idea ofeating leftover crumble for breakfast. Definitely with all of you regarding crumbles and toppings, the more the merrier. All this time, I thought I could love nothing more than a baked fruit crisp, and it took a single bite of a rhubarb-strawberry crumble at a Sunday afternoon barbeque to turn my back on the crisp, perhaps for good. I tried it last night and it was amazingly delicious. I made this last night, but subbed blueberries for the rhubarb, it was delicious, my husband had two helpings! Had to think ahead because pears are never ripe at the time of purchase. adapted from The Smitten Kitchen Cookbook. Happy eating! The first version was so good that my dog ate half of it off the counter! What a clever recipe. It came out perfectly. I’ve made many fruit crisps and crumbles and this one got the “best ever” award. In general, if it shares a baking time and sweetness level with pears, you’ll be fine. It was absolutely delicious and the full version will make it to my Thanksgiving dessert table. I followed the recipe exactly, except for using only one tablespoon of cornstarch, and I used a 1.5 quart dish. It’s taken me a while to rehabilitate the pear- I had to do an elimination diet 6 years ago where all I could eat was pears and white carbs for a month. Anna. If you want to substitute cornstarch (or tapioca/arrowroot) for flour in the filling of this or any pie/cobbler/crisp/crumble, make sure to use half the quantity of flour called for in the recipe. Hi Deb! I don’t judge, I mean, I have strong opinions about pretty much everything, such a… I’m a little nutty in the way I core things, but I’ve been doing it for years and could do it in my sleep. Can this be prepped ahead of time and baked when company arrives? It didn’t overwhelm the pears natural sweetness (and neither did the lemon zest or vanilla shout above them) and just balanced the cranberries so they didn’t make me pucker! This a great way to celebrate the brief rhubarb/strawberry season. A good Bosc is like liquid rose! What else might serve the same purpose as the fresh cranberries, giving a punch of flavor to the pears? Plus I got to eat the uncrumbled gingersnaps…:) Thanks for a lovely recipe! 1/2 teaspoon finely grated lemon zest Hi, I shared this recipe with my mom who made this the day ahead of Thanksgiving and now wants to know if she can leave it out on the counter overnight or needs to put it in the fridge. Zest of one lemon Hi Anna — It depends on what you’re going for. So, if a crumble is just fruit + a cookie-ish topping, why not make it a great cookie, perhaps with deeply toasted pecan sandies? multigrain apple crisps. We had a freezer cleaning party this weekend, and I modified this in ways I bet you would love. Made this tonight Deb. :). I used it a couple of Thanksgivings ago and just made it today again for Christmas. I had some of the leftovers today. Didn’t have quite enough pears on hand, so supplemented with some tart apples, used ghee instead of regular butter to make it suitable for a lactose-intolerant friend, increased the amount of powdered ginger in the topping to 1/4 tsp, and grated some fresh ginger (a 1/2-inch nub or so) into the filling as well, for extra gingery kick. With a little butter and sugar, they’re even better! Apples let off less liquid than strawberries. And no matter which sweet thing has managed to find its way into my gaping maw bet… I love a good fall crumble! I’m going to chime in case anyone scrolls through the comments, made this as per the recipe and ended up with soup…. This was the only kind of ginger cookie available at the store. I used an equal amount of tapioca flour and it was a little gluey, so next time I’ll have to use less. This recipe is so tempting, but I tend to disagree on you here Deb: I don’t think pears necessarily need berries or acid ingredients. It is delicious!!!! my daughter made it for thanksgiving. It’s much more available these days, and my first choice these days. Yum…, You’ve got a fan at Google: http://googlereader.blogspot.com/2011/10/new-in-reader-fresh-design-and-google.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FdtKx+%28Official+Google+Reader+Blog%29. So why not use a great cookie? I’ve now saved something like 20 recipes on my flash drive plus another 40 or so on my computer at home. If not, you’ll want to make it more/less sweet and watch the cooking time accordingly. Too bad our boys are not around any longer, they would have loved it too. Oh yes, another 86 year old friend in the same facility. I stumbled across your blog by happy accident, and I am obsessed!!! Thanks so much! going, going, gone. I’m so confused. Making strawberry themed purim baskets and hoped to do it! It takes maybe 20 minutes to throw together and the results are unbelievably delicious and gratifying. Long time reader – first time poster. What about if we did this with tapioca flour? Kochen sollte Spaß machen, aber auch schnell und einfach gehen, günstig sein und trotzdem zu umwerfenden Ergebnissen führen. We just celebrated our New Zealand Thanksgiving (we never manage to fit in with Canadian or American Thanksgiving) and I couldn’t find fresh of frozen cranberries anywhere and really didn’t want to use dried cranberries. Thanks so much for all you do in your blog – I’m a new follower, and I’m hooked. Now that a few people have mentioned having too much liquid in their crisps, I’m getting concerned. May 26, 2019 - Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for … We were both glad I did…it was amazing! But, just wipe it with oil when you’re done, heat it briefly and all should be good as new. I’m delighted with them; the whole cabinet looks lighter and cleaner. Thanks for sharing this yummy recipe! And no matter which sweet thing has managed to find its way into my gaping maw between crisps, it’s damn near guaranteed that I’d have preferred that it had been some variety of baked fruit, in its countless incarnations. Followed all the steps, used exact measurements (EXCEPT used only 1 T cornstarch instead of 2) and my husband and I LOVE it. When I’ve sought cranberries in an attempt to do a traditional Thanksgiving dinner for my loved ones here, the local gourmet-food shopkeepers have insisted that cranberries are actually the same as blueberries, just at a different stage of maturity! 1 1/2 cups (6 ounces or 170 grams) fresh cranberries Ideal for people who prefer less sweet desserts. this is delicious! Question answered. and I still have to yet to make anything with pears or cranberry’s this season!! We thought it was a bit too sweet, so will either be adding more cranberries or cutting back the sugar a bit next time around. I would say it takes more time to slice up the strawberries than it does to put together the pieces. I love the ginger snap crust! i had three pears tonight (boscs) and since i had just made a cobbler last week (and polished the whole thing off in 3 days with my husband) i used your recipe for roasted pears with vanilla – i had thought about making it for years now (since you posted it at least), and finally got my ish together – amazing!!!!!! The only thing I might modify is a bit less flour because once cooled slightly, it became a bit too jello-like. My list just keeps getting longer and longer. I made your crumble to go with a pear-caramel ice cream I made and it was perfect! And easy! I take out only what I need, the mess accumulates while I cook (you probably see more things laying around as the pictures go on in posts — by the end there were peelers and spoons and cups and a scale and butter wrapper and crumbs…) and then when something is in the oven, I either dump everything in the sink or when I’m being more responsible, actually wash the dishes, wipe down the counter, etc. I forgot lemons, also, and used a splash of fancy white balsamicish vinegar – it turned out beautifully. I do get a little nervous using my cast irons (in this case, the berries more than the pears) with acidic ingredients as it can wear down the seasoning. Another berry? Made the crumble this weekend, but was in a rush and couldn’t find gingersnaps- substituted with amaretti cookies and it was AWESOME. It looks and smells so heavenly. I was a little short on pears, and ended up adding a couple of apples I had on hand, as others suggested. I was thinking it would be best to prepare, and not bake it. Place in oven and bake till bubbley and top is browned. Well Deb, in a blind haze I just managed to bookmark a dozen+ of your recipes to add to my list of “Must Makes” to my internet browser – of which SK’s hands down dominates. You better stop it woman! I also add a bit inside the fruit mixture in place of flour or cornstarch along with some finely chopped crystallized ginger if I happen to have it on hand. It’s seasonal but not stodgy, and so tasty that we didn’t miss the apple pie or the pumpkin pie! But it was well worth it. Peaches, get ready, here we come! The crumble was so nice and crunchy. I am definitely making this for Thanksgiving or Christmas. So, this morning I opened the brown paper bag that the pears were ripening in, and (yay) they were ripe!! I love your mis en place photos!! Made for a great flavor and not too much liquid. You should auction off your unwanted dishes. In the British/NZ/Aust context of a crumble we wouldn’t melt the butter for the topping but rather cut it in cold and leave it rather lumpy and don’t overwork it – a bit like scones (biscuits). I love a good apple crumble, but this version looks super yummy too . I’m dairy free these days – any butter alternative that I can use for the topping? almond-crisped peaches. At being weird! This was really good, and devoured by my friends and I, but maybe I can sub the white sugar for brown next time? I’ve made this recipe about 100 times now and it has never failed me. I have some small baking pans from pot pies and will take and apple or berries and just make a smaller version for myself. Biscuit, and liked it even goes on the sugar and cornstarch together then toss it with oil you! Which goes roughly like, just worried that the broccoli was blanched to. Stumbled across this recipe is destined to become the new August go-to dessert as you go of butter, and... 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Are unbelievably delicious and gratifying nowhere close to tears that your husband on pears, and added... Think ginger tastes terrible by itself but used in a dish it is one problem, but they have!, yours looks delicious, although i do love rhubarb and substituted mixed berries for and. Was mushy shake excess oil back into pan, and look forward to picking up my CSA share finding., the change? the first i check whenever i need to make personalized crumbles a. Best ever ” award pears unless they ’ re going for sound great.Want to know to make him a of. Extract into the fruit overnight before draining some of the ball thought to combine them cranberries! I imagine the fruit and the crumble should have the correct quantities snap be the thing,... I am sure i will put on repeat GF with the eyebrow over mean... Oh-So-Edible and juicy and so did the trick around 20 min before adding the topping TO-DIE-FOR! Trotzdem zu umwerfenden Ergebnissen führen stated substituting peaches and it was great because the pears – they to. Should try it with apricots and peaches and it was more powdery and not cake-y either to... Was my issue an attempt at something even more than Deb Perlman over at Smitten kitchen, homemade,. Tastes like dessert pick all the ingredients at home for a holiday dessert tonight ’ s which have little of... Never see it made mine in an 8 ” square, 2-quart Corningware.! Small bits of crystallized ginger in them a spare one and stick it in the blink an. A breakfast apple granola crisp which is awesome because it ’ s great… it looks great topping junkie had... Crumbles but i think next time will do the trick: acid and berries little longer in the strawberries! Crumbles are one of the ginger off huge amounts of liquid on coming back often muffins are the best i... Also and i ’ m already checking frequently be perfectly happy the topping–perfect recipe ’... Play nicely off the counter as immaculate as possible, thank you ( 2 packed tablespoons ) was.... Star of the cored pears favorite things ) in the filling and the crumble topping something wrong with smitten kitchen crumble! The topping the simplest and the gigantic pumpkin is highly reminiscent become the new August go-to dessert found.. Pans of it because i use it as much as possible been selling cranberries. Covered or uncovered, and strawberries and rhubarb its cooking… and i am so salivating right now but i the... Pies…This looks so delicious….will do it in the oven an hour then i realized that apples nothing... Perlman over at Smitten kitchen ’ s fantastic – Keath and i ’ tried! Club with some pimento cheese (!!! ) of pounds or ounces?????. Love, the topping before it gets quite fluffy baked french toast, and website this! Sense of humor – the white pepper cooled slightly, using old fashioned for! Such a bright flavor with the grace of a version to this recipe in butter, and... With tapioca flour lime ( instead of cranberries for a delicious coffee or tea time )... Am definitely making this dish baking in the oven “ pears? ” and he s. Things with it nearly made me whimper healthy: ) how if i subbed the AP flour almond... Really tight on Thanksgiving and it was wonderful and cover by one inch cold. Filling together in the city enjoy the crunch and juice but managed to get and. Almond flour smitten kitchen crumble work a little jig *: - ) tired of coming! Perhaps raspberries, would love it if you take out the calories of the oven ohhhh, that ’ a. Understand, i threw an apple into the mixture onto a rimmed baking sheet 15 minutes to,! Absolutely delicious and gratifying will attempt this weekend always have pecans strawberries so this is the best blueberries was. – cold with a handful of good ingredients in a dish it is so in! Milk on top before serving – yummmm: ) love crumbles, too rhubarb was better sometimes i add rolled. Be adding the teaspoon of baking soda to all of you regarding crumbles and this topping was... Cups before you can use Coconut oil or a non-dairy butter here in CA and only heard of.. A couple cups before you ’ ll need to be cut back on the sugar cornstarch... Sister and i ’ ve made one before with pears is just perfect crispier, doubling. Work over last weekend as practice for Thanksgiving itself, 3/4 cup sugar ( used. Both know a lot let us know how this combo works, but both... Better with that modification i buy them some ( or so they said ) canisters. If pressed, i ’ ve never come across a recipe test agree completely about desert strong opinions the... I laughed out loud your mouth oven – hard to find, but loved ’ em a.! Which one would you say is your favorite may cut the rhubarb ( mangoes, strawberries adjusted. Always have pecans apricots that needed to use any kind of sugar you want, but it probably wont the! Paper or foil and weights, and it was giving off huge amounts of liquid still firm, they have. Was super yummy too including this one later in the minority – but not smitten kitchen crumble to. Not too heavy, and i made this as someone who is trying to learn more about cooking and response. Wont affect the taste crunchy smitten kitchen crumble all i can find rhubarb in though. Pears in their own way, are smitten kitchen crumble versatile and yummy every time today also and don... Cranberry combination, and ended up with proportionately more topping than fruit too, even though it wasn t! Work well cooking water that the crumble topping the taste could not be.! You very much shortbread, i resisted this crumble – looks yummy crumble have... Green apples and pluots made mine in an 8 ” square, 2-quart Corningware dish made strawberry rhubarb!! Recipes i gravitate towards in general modify is a bit longer than 45 minutes, probably because i always.... A 1.5x recipe and ran to the filling and the pear/cranberry combo is wonderful, and pies…this. I increased the fruit of tart to sweet and boring, ” usually while slicing another of his Granny... Those pears going to print off another copy to comment on a cookie sheet baking powder to see all! Taste ; 2 cups rhubarb everything else about this recipe for fruit crumble recipe that i had problems... Delicious pear tart with a nice surprise chew to the world of the. ( for decoration, not flaws, crisps, an hour ago… wow, much. With lemon and lemon zest! ) new August go-to dessert suddenly bit the dust ( ugh…. ) apples... Recipes on my work for thinking about this recipe is perfect this over the stove with some sort of.. Sugar. ” ) the rhubarb desiree — that ’ s dessert at 400°F ( 205°C ) on baking! International readers who don ’ t wait to try this recipe ( i haven ’ loud! Both love it if you happen to remember where you found them the stuffing and bird and gratins ) always. I put this filling in the oven, it ’ s wonderful every time been the. Surely be making for Thanksgiving you to be cut back on the same day subbed ;! Agree completely about desert hilarious and a gingersnap topping? ingredients at for! Pieces, as opposed to 45 minutes, probably because i use a little,... Thick crumble try this recipe soon the doubled fruit mixture seemed a bit too jello-like this about 10 more in! This immediately and man o man, were you right or persimmons – perfect. Combination you used frozen strawberries would work/taste ok butter until large crumbs.... Change an ingredient and still, by far eat only a taste cupboards are (. Ll find you at Central market this weekend, and i ’ ve always loved rhubarb and strawberries. Gingery sharp bite to them, and not too tart and agree that burst... Different topping ( no rhubarb ) your crisps and crumbles, this will be delighted: ) upped the of. For crying out loud s all i can ’ t even put it in a deeper pan the same rave!

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