Just as you think you can no longer resist the sweet smells coming from the oven, the timer goes off. You take the dessert out with a big smile on your face. The juices released from the fruits will continue to bubble for a little while more and you won’t be able to look away :):) Find yourself something to do, keep yourself busy for 15-20 minutes as it needs a little rest. Oh take the ice cream out of the freezer so it will be soft enough to scoop. Then top the still warm dessert with some ice cream, then… then “Heaven… I’m in heaven” :):)
Crumble is a British dessert that became popular at the time of World War II, the reason being the shortage of food suplies and rationing. The crumble topping was a more economical alternative to pies with which you need so much more pastry encasing the fruit, meaning more butter, more flour and so on. Covering the fruit with crumbs of pastry wasn’t only good for cutting the costs but also for making it so much simpler and less time consuming. Although it is more common as a dessert, savoury versions can also be made.
I reckon there isn’t a sweet treat easier to prepare. Chopped up fruit mixed with a little sugar, starch and vanilla extract topped with a mixture of butter, flour and sugar… Then straight into the oven until golden and crisp on top. If there is one thing you shouldn’t neglect when planning on serving a crumble for dessert is the ice cream. Whipped cream and custard would be good alternatives also but I must and do insist on ice cream :):) Think about hot and cold together, you know what I mean right? :):)
- 1,5 cup flour (210 gr) or ¾ cup flour ¾ cup oats
- ¾ cup brown sugar (150 gr)
- ¾ cup ground hazelnuts (75 gr)
- ¾ cup butter (170 gr) cut into cubes & chilled
- ¼ tsp salt
- .
- FRUIT
- 4 large pears
- 2 handfuls of blackberries
- 3 Tbs sugar
- 2 Tbs lemon juice
- 1 tsp vanilla extract
- 1 tsp corn starch
- In a bowl stir together the flour, salt and butter. Mash the butter using a fork until you have pea sized pieces. You can also do this in a food processor.
- Add the brown sugar and ground hazelnuts, mix to combine. Place in the fridge until needed.
- Peel and core the pears, cut into cubes.
- Mix the pears in a bowl with blackberries, sugar, lemon juice, van. extract and the starch.
- Spread evenly in a baking dish.
- Sprinkle the fruit with the crumb topping and make an even layer of about ½ an inch without pressing down.
- Bake at 190 C (375 F) for about 30 mins. until golden on top.
- Rest for 15-20 minutes and serve with vanilla ice cream.
You can use fresh or frozen fruits.
You can flavour the fruits with some citrus juice or a liquor of your choice.
Adapted from Canadian Living.