Crumble with grey background

Crumbles are definitely one of my favorite everyday cakes. They are super-simple to make, and can bake in the oven while you do other stuff (I baked mine while eating dinner). Also, I have yet to see a crumble with eggs.

However, it has been a while since I last made a crumble. I think the last I crumble made was this wonderful crumble with white chocolate and red currants. (It may have been due to the white chocolate, but this was definitely one of the best crumbles i’ve ever made and eaten.) I guess this recipe is just one example of how crumbles can contain almost any sort of fruits and/or berries. Personally, I prefer blueberries, raspberries, blackcurrants and apples in my crumbles. I also plan to use peaches in a crumble similar to this

Pears II

I’ve never made a crumble with pears before. I think pears are a bit tricky to use in pastry – generally, they taste rather bland (at least conference pears usually do) and tend to give off a lot of moisture in the oven. However, these features can be used to your benefit  in a crumble. When mixed with tasty berries, the pears’  taste is altered and becomes a sweet contrast. In addition, the juice from the pears provides the required “sauce” in this crumbly dessert.

Ingredients for 1 crumble (or roughly 4 portions): 

For the filling:

2 pears

150 g raspberries (frozen or fresh)

4 dried apricots (optional)

2 tablespoons sugar

For the crumble:

70 g flour

20 g sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

50  g butter

70 g oatmeal

(NB: If you want a thicker crumble layer, double the crumble recipe!)

Heat oven to 190 ℃. Start with the filling: peel, core and coarsely chop the pears, and put in a small bowl. Add raspberries to the pears. If you use dried apricots, chop them finely and toss into the blend. Add sugar and mix well.

For the crumble, start by mixing the dry elements (except oatmeal) in a large bowl. Cut butter into chunks, and add to the bowl together with the oatmeal. The mixture should be crumbly.

Spread out the filling in a large ramekin or tart form. Sprinkle the crumble on top and place in the middle of the heated oven. Let it bake until the crumble looks golden brown (approximately 20 minutes)

Let the crumble cool on a cooling rack, or eat it warm with ice cream or whipped cream.

Crubly serving

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