Big thank you to Gerry from Foodness Gracious for guest posting today! I love Gerry’s photography style and this Pear Crumble looks incredible!
Hey everyone, I’m so glad to be guest posting for Kristy at a time when I know how busy she must be! Let me hear a congratulations on the birth of her new baby!
Having two kids of my own and being a stay-at-home dad, I know exactly how crazy family life can get. Blogging takes time but we wouldn’t do it if we didn’t love it, right? Sometimes though you have to have a few quick and easy recipes up your sleeve and crumble desserts are one of mine. You can use pretty much any fruit and it doesn’t even have to be ripe. Once you start cooking it down, it’ll be perfect by the time it’s finished baking.
For this crumble I used pears which are super tasty and still come under that “fall” dessert category. Cut the pears into big chunks and toss them with some brown sugar. Melt your butter and make the crunchy crumble topping and that’s pretty much it. I love making crumbles because they’re so rustic and have no way of looking perfect, no two crumbles will look the same! I’m also a big fan of adding fresh herbs to desserts. All it takes is a tiny amount to take it to a whole new level. I threw in some rosemary because I have two plants in the garden which won’t stop growing, but thyme and basil work great for sweet dishes too. I made two individual sized skillet crumbles but you could follow the recipe and use a larger 9 inch wide skillet. You may have to adjust the baking time slightly but when you see the sauce start to bubble and the crumble turn a nice golden brown, it’s done! I always serve my crumble warm with a dollop of good vanilla ice cream on top and watch it slowly melt through…yumm!
Pear Crumble (for two)
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- Recipe- for two individual crumbles.
- 22 oz diced fresh pears (about 4)
- 1/2 cup brown sugar
- 2 tbsp butter
- 1/2 teaspoon chopped rosemary
- 1 cup all purpose flour
- 2 oz (1/2 stick) unsalted butter, cold
- 3 tablespoons brown sugar
- 1/4 teaspoon chopped rosemary
- Make the topping first by combining the flour, butter, brown sugar and rosemary in a bowl. Rub the butter through the flour with your fingertips until it becomes crumbly and looks like pea-sized chunks. Transfer to the fridge.
- Preheat the oven to 400 degrees.
- Place the pear chunks to a bowl and add the brown sugar.
- Toss well to coat the pear with the sugar.
- Place the skillets on the stove and add 1 tablespoon of butter into each skillet, let it melt and turn slightly brown.
- Divide the pear into both skillets and cook for about 5 minutes.
- Place the skillets onto a baking pan and divide the crumble mixture gently over the top of each pile of pears.
- Bake in the oven for about 35 minutes and the pears start to bubble and the crumble turns golden brown.
- Let rest for 5 minutes and serve with vanilla ice cream
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