I love it the day after it’s made – cold with a little creme fraiche on top! 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. So this, which is based (mostly in quantities) on the Smitten Kitchen Cranberry Pecan Crumble Pie which I made the New Year’s Eve just gone, is both about recreating a comforting evening, as well as about doing something with just enough process to bring the blood back to my extremities – cook down some rhubarb, grate some ginger – and something delicious at the end. Love how forgiving crumbles are. After living here for 13 years, I spotted some in the market yesterday and couldn’t run home fast enough to make this recipe. Perfect as is. I got a fresh bunch of rhubarb at the farmer’s market today, and look forward to making this! Zest of one lemon Any suggestions for cooking this in crock pot in the future? @#94 Susan – I had picked up a box of Sweetzels Ginger Snaps a couple of months ago at the Christmas Tree Shops store. So I carefully transferred the contents to a larger, shallower dish and its back in the oven. This looks absolutely delicious. It was just fabulous and I’ll be making it again for Thanksgiving! What a perfect dessert for Thanksgiving! ), I’m with Melanie – I’m a topping kind of gal. I’ve now saved something like 20 recipes on my flash drive plus another 40 or so on my computer at home. adapted from The Smitten Kitchen Cookbook. The cranberries were my favorite part– a tart, but sweet, surprise. :-) Thank you for your amazing recipes and witty commentary. http://www.bonappetit.com/tipstools/ingredients/2008/04/cornstarch. Messily crumble and tear potatoes with your hands into large and small chunks, including the skin. Simple to create. So, then I added more flour (half whole wheat), butter, and sugar without measuring, oh and I added in some oatmeal too. Thank you for another great recipe! Oooooo, I know what I’m taking to Thanksgiving dinner! My kitchen is tiny, my cupboards are ridiculous (can you believe landlords who install nothing wider than a 40cm cupboard!?! Visit the post for more. Deb – Made your recipe exactly…we loved it! i put it in my square iron skillet and everyone loved it, thanks for another fabulous recipe! Thanks so much! It’s such a good idea mixing pears and cranberries. I’m so happy to know someone made a vegan version, and I agree with Jonathan’s suggestion to lessen the sugar. The combo of flavours was really nice, although next time I’ll add powdered ginger to the pear mixture as well. I made this last night–using 2 pears, 2 apples, and 2 C. of cranberries. :). Your recipes never fail to inspire me. GF gingersnaps are fine, almond flour might work a little differently. I also add the pepper to my gingersnaps. Thanks! I have a lot of things in glass jars, but my flour and sugar are still in plastic, because I haven’t been able to find glass ones large enough (and having most of your flour in a jar, but an annoying amount left over in a bag is like the worst of both worlds). This is too good and just as easy. Would this work with frozen fruit? Required fields are marked *. Hi there! Sounds like such a cozy dish,perfect for the snowy weather that we’re having! In like an hour. Whoo hoo! I made this today and I have to say, it is one of the best desserts I’ve ever made. Everyone gobbled it up! How can he not like pears?? Amazingly delicious! You can use coconut oil or a non-dairy butter. Made this last night. The crumble is perfect – very crunchy. OH, wow! I upped the sugar in the filling to 3/4 cup to compensate for having only sour fruits in the filling, but otherwise made as directed. You are psychic! I made this last night as a recipe test. Quick question – should this be refrigerated? My mom used to make a “Dump Cake” where she dumped a can of cherry pie filling, a can of crushed pineapple in a baking dish, topped with yellow cake dry mix mixed with pecans and topped with pats of butter and baked. Yours is the first food blog I ever started following and still, by far, my favorite. I found the best “boughten” Ginger Snaps at a little grocery outlet/closeout store nearby (CA). I made it with strawberries and peaches (no rhubarb). Ooh, the adaptation wheels are turning…, Thanks so much for that link Deb-I made the gingersnaps from the Joy of Baking website before I saw your reply and they weren’t great on their own, much too soft and sweet so I am looking forward to trying the other recipe! Never enough toppping and never enough butter! I made this twice – once this weekend and again last night. Sorry, your blog cannot share posts by email. Followed the recipe exactly, and it was perfect – seriously perfect. Thank you!!! It’s so easy to make and very forgiving. thanks! Prepare the crumble: Grind oats to an oat flour in a food processor (you can also swap 1/2 cup oat flour, if you have it), then add the all-purpose flour, sugar, cinnamon, salt and whole almonds. This is one of my favorite strawberry rhubarb treats! I share the love of the traditional crisp topping, so decided to give this a go. Fill with pie weights, dried beans or pennies. Now, I say, Now! This had rave reviews when I served it at a lunch party – everyone had seconds! https://www.thekitchn.com/strawberry-rhubarb-crisp-recipe-23009718 I made this and it turned out great! 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. I am very excited. Thanks so much…. The recipe is easy (my kids did most of the work) and everyone in my family enjoyed the dessert! Everyone LOVES your strawberry-rhubarb crumble!’. Crumb: 1 stick of butter, cubed and chilled. 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. Recipes. Was absolutely delicious. 1/2 cup (100 grams) sugar. I have made many crisps and cobblers but this Crumble is my new fave! Must get my hands on some! Served it with vanilla ice cream and it was perfect. Have you ever used (possibly in another recipe) a vegan-friendly substitute for butter that you would recommend here? I doubled the ground ginger in the topping and used black pepper (because I didn’t have white). This crumble looks delicious. This is the best crumble ever just as it is… no tweeking needed as far as I am concerned with or with out the lemon depending on the fruit I use. Have you tried making fruit cobblers? pictures and receipes are amazing!! And I’ll do 2 tsp cornstarch instead of 2 Tbsp cornstarch; it ended up really thick especially as it cooled. I think the sweetness level was just right. Okay – I love food in general but these are great. i used the 4 tbsp of cornstarch, but will use 3 next time, the filling is a little thicker than i’d like, but still totally delicious. I also added rolled oats to the topping mixture and it turned out so well! so when our trees are loaded with fruit, I will try other combinations. Would this work with earth balance instead of butter? It is a force of the will to not keep on taking “taster” bites. Never. The little crunch of the turbinado sugar is wonderful, and the addition of both lemon zest and juice brightens the filling. Easy and excellent. Oh Smitty… you make me giggle. I’m always looking for ways to use cranberries. 1/4 teaspoon nutmeg. if I were to put this together a day ahead and bake it right before serving would the ingredients get too wet and gloppy? Season liberally with salt and bring to a boil over high heat. Thank you, Deb for yet another winner! I think the plum crumble wants a little cinnamon, but other than that it worked really well. I felt so sad to think of those pears going to waste, I decided to give rebaking it a shot. Perhaps even wondrous enough to bring someone who is pear ambivalent over to the world of of the pear fanatic. In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. I was actually seeking out the cranberries in the finished dish, much to my surprise. I don’t know when I can squeeze it in…I made gingerbread scones yesterday, and my mom requested a chocolate fudge birthday cake, but I am sure I can fit this in somewhere… my clothes aren’t going to fit if I keep reading your blog! Hi Deb, Thank you for the wonderful recipe. Do you think apples would be totally weird with the cranberries? Wonderful again–and not too liquidy at all. 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? So wonderful that these two lucious fruits ripen at the same time in our little midwestern town. Easy and tasty for an Autumn weeknight treat…and I wouldn’t be opposed to serving over french toast either! Thank you! Deb, Definately will be making for Thanksgiving (and many other times). I have a pear crisp with a brown butter topping, which is awesome because it uses toasted butter. Thanks for a wonderful recipe! what kind of whipped cream did you use? Well drat. Will let you know how this combo works, but if it’s anything like your other recipes, fuggedaboutit. Hi, Deb – do those jars happen to hold an entire 4-5 lb bag of flour or sugar? I can’t stand eating fruit once it doesn’t crunch, so this is perfect for those juicy pears I’ve been avoiding. 10-12? The lemon and lemon zest (forme) where the underlying wonderful afterglow of taste. 1/4 teaspoon cinnamon. the first time I used a mixture of different kinds of pears, the 2nd time I used all anjou, and the last time I used apples. Anna. I made three–one to eat now, one to give away, one to freeze. Oh boy, that sounds like a perfect autumn treat! I love how this is not super sweet and the tart rhubarb comes through. going, going, gone. Thanks. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Thanks! This gem of a crumble is certainly going to be on our breakfast table soon. Thanks for the recipe! We get together once and month and each bring a recipe we’ve made from your site. Hi Deb, I just had to let you know I made this yesterday (Thanksgiving) morning for (one of) our desserts this year. It looks and smells so heavenly. I just made this and ran into some issues. The crumble was so nice and crunchy. Hi Deb – do you think you could use dried cranberries, instead of fresh, for this? P.S. Still tasty, but not good enough to serve to company. This is too delicious and I have to make it this weekend with the sad looking apple-pears that have been taking space in my refrigerator. For anyone wondering about pear choice I used Bartlett and it still turned out fantastic, I don’t know how you were able to core your pears so elegantly though. Thanks so much for this! Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. I am going through all your crisps and crumbles:) Which one would you say is your favorite? Thank you! I ended up baking mine for 55, as opposed to 45 minutes, but that’s probably due to differences in ovens. We live in Southern California where rhubarb is unknown. kudos to you. I’m taking some to my 97 year old friend in a Dependent Care facility today. I have a china cabinet in the living room with our dishes, rarely used dishes in the linen closet and a small stack that vexes me daily in the corner that I haven’t found homes for yet but have accumulated over the course of cookbook shooting. Oct 29, 2014 - In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. Stay safe!! Just made a gluten-free version, as well, and it turned out great! And cranberries. Had it for our Thanksgiving dessert this year and it was such a hit! PS – I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour. With vanilla ice cream on top–heaven! How did I miss this lovely crumble? The bonus? (And would any other ingredients need to be adjusted to make the change?) These peach crumb muffins are the answer to “What’s for breakfast? I’m a recipe junkie and I search several different ones before I settle…this was sooo easy. Changed the sugar to fructose and used 1/2 as much (fructose is much sweeter than sugar) Very excited. I froze everything in the baking dish I cooked it. LOVE your blog! Had it warmed up again for breakfast with a nice dollop of greek yogurt. A good Bosc is like liquid rose! 3..could i use a different type of sugar instead of sugar in the raw? Thank you so much! I also find pears a little one note but I have never thought to combine them with cranberries, what a great idea! I like your suggestion for using berries to accentuate the pears. A win-win. Next thing you know, it’s mostly gone. Made this for Thanksgiving dessert, with a few minor tweaks. or stewed with sugar, but strawberry rhubarb has always been my favourite combo! I got my strawberries from a CSA and wasn’t really sure if I had a quart or not, and I turned out to have a bit too much crust-to-filling in the end. But I read this recipe and thought, “I can do this one!! This seems like a great way to sweeten them up without drowning out their flavor. Thanks for any tips! You can. I didn’t really care because it still tasted great! Can I come join sometime? Thank you for a fabulous dessert! Thanks! My sister just referred me to your blog about 4 days ago and I’m already checking frequently. Definitely one for the Fall repertoire! Just have to resist the temptation to take so much that I kill the plant. I served it with greek yogurt mixed with lemon and orange peel. I also added some toasted chopped walnuts to the topping. I’m going with that! I also asked her to make a spare one and stick it in my freezer, in case for some reason I failed. I made this twice this summer with strawberry and rhubarb – out of this world! I made this yesterday with some fresh apricots that needed to be used and strawberries and blackberries. I like to sprinkle some minced crystallized ginger on top before serving – yummmm :). ALL HAIL DEB! YUM! 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 made it the day before and left it on my kitchen counter overnight. It was just as good as my mother’s famous apple crisp recipe and I will definitely be adding it to my fall favorites. I’m inspired…thanks! Hi there, I’ve got rhubarb out in the yard, and organic strawberries at the co-op down the street, that have been begging for this recipe. 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 was my first time cooking with fresh cranberries, and I really liked the way that they burst. Easy and delicious! Easy to make and absolutely delicious! I just tried this recipe and swapped out toronado sugar with brown sugar. It might be my favorite baked good — ever. MMMMM! I love the freshness the lemon zest and juice add, the pears absorb them so well. Hello! One thing…my filling did not thicken and is very watery. The ginger snaps form into these awesome buttery nuggets. Thanks so much for the wonderful recipe! Thanks for the hint. I also cut the pieces of ruhbarb a bit smaller, added another 2 TBSP of arrowroot powder (I was out of cornstarch) to the filling, and 2 more TBSP of butter and 3/4 cup rolled oats (another birthday girl request) to the topping. So good! And, btw, I love Jacob’s pumpkin! I was wondering what I would do with my leftover cranberries (from a pie), and I think I’ll be making this crumble. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.). So many of my favorite autumn flavors in one place! Save my name, email, and website in this browser for the next time I comment. generous helpings, and might’ve gone on… but I annexed the rest to divide among our lunches today. Was it something other than the suggests Anjous? I needed to use up some strawberries and decided to go with this recipe. And I made the recipe exactly as stated above (well, I added a pinch of nutmeg). Love that when I searched for a strawberry-rhubarb recipe I found yours. I made this today for my cousin’s birthday and it was fantastic! wonderful! (I used 5 rather than 4.) The first version was spectacular, though I would use only 3 Tbs of corn starch next time. One of the best I have seen on the Internet. 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. What could I have done wrong? Tasted just as good and a lot less work if you don’t want to make cookies from scratch! At this point, I’ve made strawberry + rhubarb, blueberry + cherry, blueberry + peach, and apple crumbles, and they are all delicious. Looking forward to trying this one … I may substitute apples or pumpkin for pears. Hard to compete with flaky pie crust though. I made this Sunday night, using Trader Joe’s thin ginger crisp cookies, and it was great! They’re much sweeter, however, so I’d probably dial back the sugar. As a gluten-free baker, here’s what I’ve learned from this recipe: bake it first covered in foil for 35 minutes, then 10 minutes at the end without foil to brown it up. unsightly — I don’t! pear crisps with vanilla brown butter. But maybe now I’ll try one. Don’t remember exactly which brand, more than one sell them, but look for the very, very biggest they sell with the widest mouth opening. I was thinking of cooking the fruit for a while and then adding crumble and leaving the lid off…would appreciate any words of wisdom. I’m obsessed – although I almost think that the big crumb coffee cake recipe is all a person needs. The smell is literally out of this world). I used mixed berries as well with the rhubarb (mangoes, strawberries and blueberries). But most of all, the flavors of each dish are amazing. Thanks! Thank you! I want to try strawberries this weekend… Your recipe may become my winner! I loved it so much I made a second batch, just for my husband and me, the very next day. @#159 Laurel & #297 Cathy – It makes about 8 servings. Joanne — I haven’t given them a spin yet but these are the accompanying ones from the bakery, recommended for this pie. Thanks. FYI to those trying to cut corners – I made this with canned pears because that was all I had and it came out too liquid-y! This has cake-like crumbs. Thank you so much for sharing this recipe, Deb!! I know the twitter feed is by a robot but maybe on facebook or on that My New York page? cut back on the sugar, added extra lemon zest. Yum! In a 1 1/2 to 2 quart baking dish, mix the pears, … So, thank you, deb, for putting words in my mouth when I’d otherwise be tongue-tied (pun intended). Would a ginger snap be the same thing as a ginger nut biscuit for UK readers? Thanks! Used brown sugar for the filling instead of white, a bit less than called for. No linen closets or china cabinets for me, sadly. Instead of the crumble topping I used the cornmeal topping from the peach blueberry cobbler recipe to better mimic a strawberry shortcake my husband had recently. We love pears (my husband included) and cranberries, and this seriously just looks amazing…. (My normal go-to’s). I was looking for a pear and cranberry recipe just a couple of days back! So cooked a double batch in a crock pot. Thanks so much for a wonderful recipe! So good!). thanks much! Less than a day, I probably wouldn’t bother refrigerating. Were they less firm, more ripe? I always prefer d’Anjou pears – they seem to keep better once ripe. and i’ve had fun with the recipes. I just made this, only used gluten free flour and added in some xanthum gum, and its wonderful! 14 of 15 people at Choir Dinner last night LOVED the crumble. It was deep and barely all fit in. But now that I’ve seen this recipe, I can’t imagine my brunch being without it. I love the idea that every fruit has its place in baking, some just function better as a note in the song, rather than a solo. 2. I increased the fruit slightly with additional strawberries to make 6 cups. Fragrant and delicious! I’ve made this a few times and love it. Thanks, i love your blog. slivered or sliced almonds would be a great addition – but this was a great alternative to the drudgery and inevitable doom of a pie. Inspired to try and make it celiac-friendly — that ’ s what ’... Draining some of the cored pears of flavours was really unappetizing with the flour turn to than. Topped loosely with foil he says “ Deb says… ” thanks for the filling 1/2. All things gingery/molassey and crumbles, crisps, i love the freshness the lemon and it ’ s.! Yet to make a great Thanksgiving desert, and smitten kitchen crumble muted sweetness use dried in... 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