I adore crumbles/crisps. They just warm you up and complete you, literally.
And almost the perfect way of showcasing the fruits in season. Well, currently it’s grapes but I managed to grab the last few good ripe Poire William(s) and berries of summer.
Lovely thing about crumbles is that you almost can’t go wrong with it. Anything you throw in there is sure to taste delicious. A fast and wonderful end to any weekday dinners.
Really, just dump all the dry goods together. It’s that plain and simple!
This is in fact my first time adding rolled oats in my topping. It’s usually just a normal buttery crumble on top but I decided to give it a go today and oh lord, it is so much better! In terms of the texture and mouthfeel of it. If you haven’t tried crumble with oats in them, you should give it a go with this recipe!
Rub all the lovely dry ingredients between your hands and smell the divine aroma of spices waft through your fingers and the air… ahh, bliss! I nearly collapsed just doing this, it smelt that good.
And when you pop it into the oven, holy smokes, you’re in heaven.
Peel, core and slice the pears. There’s something really therapeutical and fun about coring pears using a melon-baller.
Sprinkle some brown sugar over the fruits for hints of sweetness and then coat it with flour so it thickens up real nice when the fruits are baked and the juices released. Pears release a lot more juice then other fruits, just a FYI as to why I used quite a heaping of flour.
Some zest and a small squeeze of lemon to brighten it up and give it some acidity. I love acidity. I can’t live sweet on sweet, there always has to be a perfect balance.
Layer on all the crumble, into a 180C oven and in about 30-40 minutes…
hello beautiful! →
Serve with a scoop of your favourite ice-cream. The contrast between the hot and the cold is brilliant. (And as you can probably tell I misplaced my ice-cream scooper hah.)
Share the love guys, share the love.
Pear, Blueberry & Raspberry Crisp:
For the Crisp/Crumble:
flour – 1 cup
brown sugar – 1 cup
rolled oats – 3/4 cups
cold butter – 160g
ground cinnamon – 1 teaspoon
ground nutmeg – 1/2 teaspoon
ground four spices – 1/4 teaspoon
salt – a pinch
almond flakes (or any of your favourite nuts)(optional)- 1/2 cup
For the fruit filling:
william pears – 3 no.
blueberries – 2 punnets
raspberries – 1 punnet
caster sugar – 2 tablespoons
flour – 1/4 cup
lemon zest – 1 no.
lemon juice – small squeeze
For the topping:
Preheat your oven to 180C.
Combine all the dry ingredients together except for the almonds. Add in the butter and break them into small pieces with your fingers. Toss the mixture about till you get a breadcrumb consistency with small lumps of butter. Add in the flaked almonds and toss till combined. Set aside while you prepare the filling.
For the filling:
Peel, core and slice the pears into wedges. Cut all the wedges into three equal parts and put in a bowl. Add in the blueberries and raspberries. Sprinkle over the sugar, flour, lemon zest and juice and using your hands or a big spoon, gently toss to combine well. Place the filling into an ovenproof baking dish.
Top the filling off with the crumb topping till fully covered and up to the brim of the baking dish. Bake at 180C for about 30-40 minutes or until the topping is golden brown and the filling bubbling.
Remove from the oven and leave to cool.
Serve warm with a scoop of your favourite ice-cream.