Posted on Friday, 1st October 2010 by Grace Massa Langlois
Every time I go to the market I can’t help but fill my cart with fruit. Maybe that’s because the fruit on display is so tempting. It’s usually fresh looking, blemish free and beautifully displayed. I guess I’m a sucker for that kind of thing because it gets me every time.
This week I came home with baskets of pears, peaches, nectarines, apricots, strawberries, blueberries and raspberries. Does that sound like too much? I agree with you and the problem is I didn’t even stop with that!
We rarely get rhubarb in our market so how could I possibly pass by without grabbing a bunch? Of course then I spotted the bananas so in the cart they went too. I reasoned to myself that they were green and would take a few days to ripen. Right? Wrong! (Can you guess what I made last night? You’re right, banana bread!).
It was like a fruit party in my grocery cart!
When I got home, the kids didn’t fail to have something smart to say (who’s the adult anyway?), “How can three people possibly eat this much fruit?” I know they’re right but I couldn’t help myself.
Besides, I had a plan.
I remembered in my book, The Flavor Bible, that rhubarb and raspberries taste delicious together and that pears and raspberries were also a good combination.
I subscribe to the “more is more” philosophy so if rhubarb tastes great with raspberries and raspberries taste great with pears, then the three together should taste out of this world!
Here was my plan. To create an “out of this world” fruit crumble.
I decided to make a Pear, Rhubarb and Raspberry Crumble with a hint of orange and vanilla. The sweet/sour combination was amazing! The hint of orange was delicious but I especially liked the addition of vanilla. I’ve never used vanilla in a crumble before but I noticed Gordon Ramsay uses vanilla sugar in his rhubarb crumble and I was curious to see if it really made a difference. It did! Absolutely delicious! And, the finishing touch? Cinnamon. It added just the right amount of warmth to the dessert.
I served my Pear, Rhubarb and Raspberry Crumbles with vanilla ice cream. Sweetened whipped cream would be a nice alternative. If you want to make your Fruit Crumble even more special you could serve it with crème anglaise.
If you’re like me and you can’t resist fresh fruit, crumbles are quick, easy, versatile and of course, “out of this world” delicious!
Pear, Rhubarb and Raspberry Fruit Crumble {Crumble di Pere, Rabarbaro e Lamponi con Mandorle e Fiocchi D’Avena}
Serves 4
- Crumble Topping
- Fruit Filling
- Sweetened Whipped Cream, optional
Crumble Topping {Pasta Sbriciolata}
- 107 g (1 1/3 cups) rolled oats
- 150 g (¾ cup) brown sugar
- 40 g (1/3 cup) sliced almonds
- 1 teaspoon ground cinnamon
- Pinch of salt
- 85 g (¼ cup + 2 tablespoons) unsalted butter, cold, cut into small cubes
- Place first 5 ingredients into a medium-sized bowl and stir to combine.
- Rub butter into oat mixture with your fingertips until butter is reduced to even pea-size pieces, set aside.
Fruit Filling {Frutti Ripieno}
- Juice of 1 orange
- 1 teaspoon grated orange peel
- 1 teaspoon pure vanilla extract
- 4 pears (pitted and sliced in eighths)
- 450 g (1 pound) rhubarb, cut into 1¼-cm (½-inch) thick slices
- 283 g (2½ cups) raspberries
- 113 g (½ cup) caster (superfine granules) sugar
- ½ teaspoon ground cinnamon
- 16 g (2 tablespoons) plain (all-purpose) flour
- Preheat oven to 180° C (350° F). Line a baking sheet with non-stick baking paper. Butter 4 8-ounce ramekins; transfer to baking sheet, set aside.
- Place first 8 ingredients into medium-sized bowl; using a sieve sift flour over mixture and gently stir to coat fruit (be careful not to crush berries). Let stand, 15 minutes.
Assembling Fruit Crumbles
- Divide fruit filling evenly between prepared ramekins.
- Spoon topping over fruit mixture.
- Bake on middle rack until topping is golden and crisp and fruit mixture is bubbling, 25 to 30 minutes. Transfer baking sheet to wire rack and allow crumbles to cool until warm.
- Serve crumbles warm with a scoop of vanilla ice cream, sweetened whipped cream or crème anglaise.
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Tags: after school treat, crisps, crumbles, dessert, fruit, individual desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes
Comments (23)
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October 1st, 2010 at 6:25 pm
Looks delicious! Plus I love your bowls, so cute!
October 2nd, 2010 at 6:38 am
I’m the same way going to the market! Lovely fruit combo here!!
October 2nd, 2010 at 7:01 am
So happy to know I am not alone Jennifer.
October 2nd, 2010 at 7:02 am
Thanks Jessica, these bowls traveled a long way to be with me.
October 2nd, 2010 at 10:27 am
These crisps are filled with so many goodies. Love all the fruit tucked inside.
October 4th, 2010 at 2:03 am
i wanna shovel this into my mouth !
October 4th, 2010 at 7:11 am
Great combination of flavors, and the presentation is perfect!
Bon appetit!
CCR
=:~)
October 4th, 2010 at 7:17 am
too funny Lina
October 4th, 2010 at 7:51 am
I do the same thing – put way too much fruit in the basket. But it’s so hard when it looks so good. I want it all! What a great way to deal with that “problem!” The recipe looks delicious!
October 4th, 2010 at 11:09 pm
Wonderful combination of fruit! This would be a big hit in my household.
October 5th, 2010 at 5:02 pm
I just stumbled upon your site doing a search for gourmet desserts/cupcakes and I am SO impressed! Adore your layout, photos and generosity of sharing recipes and links. This latest crumble looks divine and I look forward to trying it!
October 5th, 2010 at 5:58 pm
Thanks Jasmine, glad you enjoyed your visit!
October 12th, 2010 at 2:37 am
This is just lovely! This is going to be a wonderful dessert. I also love those heart-shaped bowls.
October 14th, 2010 at 8:39 pm
Hi Grace
I do love a good crumble and yours looks exceptional! I have never used rhubarb in baking, but it does seem to be a favorite of many bakers.
Thanks for sharing a wonderful recipe!
Dennis
October 15th, 2010 at 7:13 am
Thank you for stopping in for a visit Dennis, Rhubarb happens to be a favourite for me, my mother in law introduced it to me years ago and ever since Strawberry-Rhubarb pie has been my favourite. This is the 1st time I used it in crumble, but definitely won’t be the last!
October 17th, 2010 at 1:05 am
I love the combination of fruits and orange in the filling. Beautiful colors and photos too.
October 19th, 2010 at 4:11 pm
You make it sound so simple for something with really interesting flavors; if I ever get rhubarb, I’ll have to try this!
October 19th, 2010 at 11:08 pm
Evan this was one of the easiest recipes I have ever made. My son had been bugging me for apple crisp but I wanted to try something a little different.
December 5th, 2010 at 10:24 am
[...] The next time I make my Poached Forelle Pears I plan on adding some Calvados to the poaching liquid to add another flavour dimension and I would also like to try it in my Pear, Rhubarb and Raspberry Crumble. [...]
February 14th, 2011 at 5:01 pm
[...] * Pear, Rhubarb and Raspberry Fruit Crumble [...]
April 27th, 2011 at 8:12 pm
Can these be made without flour for Celiacs? If so, I am all over these this weekend!
April 27th, 2011 at 10:23 pm
Dana I’m not familiar with the ins and outs of Celiac disease, the flour is used to thicken the filling can you tolerate cornstarch? If you can I would dissolve it in the orange juice and then pour it through a fine sieve to remove any lumps and then toss it with the fruit. I believe the recipe calls for 2 tablespoons flour so I would substitute with 1 tablespoon cornstarch. Let me know if cornstarch is not an option and I will reach out to one of my blogging friends and find out what can be used instead.
August 19th, 2012 at 4:15 pm
[...] Pear Rhubarb Raspberry Crumble Graces Sweet Life [...]