tucking in October 4, 2009

Crumble2 Oh, Autumn. I have missed you so. Even without those nasty bouts of some reverse seasonal disorder where summer in Atlanta makes me a teensy bit stabby, you've always been my favorite. I've always been in love with dramatic coats and boots with tights. The perfect cowl neck sweater and, oh yeah, HATS. Believe it or not, this hair of mine actually fits under one. I guess it all goes back to finding comfort and coziness when things are a little brisk.

The other fabulous thing about fall is the fruits of fall. While I love all things farmers market – and I've swooned over many a berry in my time – I do so love pears and apples. Walking through the aisles of our farmers market the other day, all of the colors of them shining on top of the boxes brought such a smile to my face.

Some D'Anjou (you can use any pears suitable for baking) pears were on sale, so I snagged a few and tub of oats and threw together this crumble. I used up some scraps of crystallized ginger I had around. You can definitely taste the subtle tang of the ginger that has melted into the fruit. It's a wonderful fall dessert – the pears stay just a touch firm, richly spiced and warmly comforting.

Pear and Crystallized Ginger Crumble – serves 6 to 8 – original recipe available here

For topping

    •    1 cup unbleached all purpose flour
    •    2/3 cup old-fashioned oats
    •    2/3 cup (packed) golden brown sugar
    •    1 teaspoon ground cinnamon
    •    1/8 teaspoon salt
    •    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

For filling

  •   3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
  •   2 tablespoons fresh lemon juice
  •   1/3 cup sugar
  •   2 tablespoons minced crystallized ginger
  •   1 1/2 tablespoons unbleached all purpose flour


- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.

– Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.

– Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

Comments

Ben Frank from I Ate That! Oct 4, 2009 02:10 pm

well that looks and sounds fantastic. it’s cold and rainy here and begging for something like this.

Preston Oct 4, 2009 06:10 pm

I adore pears and this sounds like a wonderful recipe. I will definitely have to try it. As far as fall goes, I really like fall. I just hate the short days and the winter that I know is coming up behind it.

tami Oct 5, 2009 06:10 am

Ben-
It was pretty damn delicious. It’s dreary here too and I’d love to have this again on a day like today.
Preston-
Thankfully winter isn’t too “wintery” here in Atlanta. I’ll take that any day over the blistering hot summers!
– t*

Maria Oct 5, 2009 08:10 am

Looks fabulous! I love fall desserts.

Sallie Ann Oct 5, 2009 08:10 am

Love pears. I just posted Harvest Turnovers on my blog and now I wish I’d seen your filling recipe. It would work so well with the phyllo. Yum!

Cate Oct 5, 2009 11:10 pm

I think my favorite day of the year is the first day it’s cold enough to wear a hat and scarf. I’m still waiting for that day to arrive, but I want to make this beautiful crumble to celebrate it, because pear and crystallized ginger is one of the best combinations there is!

Donalyn Oct 7, 2009 01:10 pm

So glad the Cornell University Orchard store is on my husband’s way home from work – sending him for pears tomorrow night!