Peach and Pear Crumble

10 Nov

I was reading TheKitchn blog and stumbled on this post, which led me to this recipe.  I had a whole bunch of peaches and pears to use up so I decided this was a perfect opportunity to bake up what sounded like a great recipe.

I first cut up all the fruit (I think it wound up being 2 large peaches and 3 large pears).  I mixed all that with 1 1/2 tablespoons all-purpose flour, two tablespoons of brown sugar, a teaspoon of cinnamon, and a dash of freshly-ground nutmeg (just as the blog told me) and put it into the bottom of a pie plate.  It said not to grease it, but that always makes me nervous… so I sprayed it with Pam Butter Spray before I loaded it all in there.

Then I made the crumble by combining sugar, flour, cinnamon, baking powder and salt.  This was then mixed with the egg.  If you mix it by hand (and I literally mean squeezing the mixture between your fingers), you will get little nuggets of crumble.

I then put that right over the fruit.

And poured the melted butter over top.

And put it in the oven at 375 for about 45 minutes until it was nicely browned on top.  (My oven takes a bit longer for most recipes, so I would check it after 30 minutes)

It wound up more liquidy inside than I expected.

And it certainly needed to be served in a bowl to look pretty since it had no form.  But I wasn’t impressing anyone.

And it was perfectly paired with some whipped cream.

As far as recipes go, this was a damn good one.  But I would at least one tweak.  Mainly… there wasn’t enough BROWN SUGAR!  Now yes… I do like my desserts sweet, but the best part of a crumble, in my opinion, is the fruit paired with the buttery crumbly top and the bit of molasses stuff you get from the combo of brown sugar and fruit juice.  Also, the original recipe called for crystallized ginger, which I didn’t have… so I went without.  Perhaps that was the missing piece to send it over the edge.

Here is the original plum recipe:

6 Responses to “Peach and Pear Crumble”

  1. Linda November 10, 2010 at 8:45 pm #

    I have never seen a crumble topping with an egg..interesting…If your fruit is really juicy add a bit of tapioca pearls to the fruit mix…it absorbs the juices and makes a nice texture.

  2. S.I.F. November 11, 2010 at 1:59 am #

    Oh that looks incredible!! You just can’t do that to an infertile woman! :p

  3. Lizzy November 11, 2010 at 5:19 am #

    Wow I love the smushy texture..I would for sure try it this weekend…

  4. LKP November 12, 2010 at 11:17 am #

    Crystallized ginger is pretty intense to me–I usually end up leaving that out anyway!


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