I split this into 4 individual ramekins and baked it just shy of 30 min! as a self-confessed topping junkie i had to make this immediately and man o man, were you right. I also discovered that you don’t really need the gingersnaps *at all* as I also made a Gluten-free version of the crumble topping for a friend, simply mixing the same spices as are in the cookie into the GF flour. Thanks! Website. And besides that, this sounds like the kind of recipes I gravitate towards in general. So this, which is based (mostly in quantities) on the Smitten Kitchen Cranberry Pecan Crumble Pie which I made the New Year’s Eve just gone, is both about recreating a comforting evening, as well as about doing something with just enough process to bring the blood back to my extremities – cook down some rhubarb, grate some ginger – and something delicious at the end. Didn’t hurt nuthin! DON’T wait for them to get soft! So good! I still didn’t find 100% what I was looking for — I was hoping for a wider mouth, but these are wide enough to get your hand in — but they’ll do. Hi Deb, do you know if Coconut Oil can be subbed for the butter in this recipe without issue? I find it oddly satisfying to core things with it. though mine did not look nearly as good as what you have posted here, i have been having it for dessert for the last three days, and i must say it improves with age. This dessert is, hands down, one of the best I’ve ever made or had! The pears, cranberries, and ginger flavors seem like a perfect harmony! I made the topping the day before and left in the fridge overnight. Thank you Deb. The ginger snaps form into these awesome buttery nuggets. I’ve had a little carton of fresh Michigan cranberries sitting in my fridge just waiting for something spectacular! One of my favorite fall desserts is a cranberry apple crisp, but I am now sold on the taste of this combo with pears & gingersnaps! Think substituting with an orange would be good? I practically didn’t recognize my apartment when I got home, but after cooking and sitting down to a lovely meal it felt like home again :0). Thank you so much. Crumb: 1 stick of butter, cubed and chilled. Wow, this is an incredible recipe! going, going, gone. MMMMM! Do you have any other notable rhubarb recipes? I love gingersnaps. Save my name, email, and website in this browser for the next time I comment. Any suggestions on something else to use? kudos to you. Looks like something everyone would enjoy. How I crumble for it! The lemon zest in the topping was so nice. I got a fresh bunch of rhubarb at the farmer’s market today, and look forward to making this! As usual, I came over here to smitten kitchen to see what kinda pear recipes you had, and lo and behold, the latest entry had pears! The topping was perfect as well, I will keep this recipe to use again, especially for potlucks and backyard barbecues. Perhaps I just have it stuck in my head, but Jacob and the gigantic pumpkin is highly reminiscent! I was short one pear, so I added an apple. You see we have the same discussion in our home but my husband is the one who likes them. thanks much! What about feezing? I’m going to chime in case anyone scrolls through the comments, made this as per the recipe and ended up with soup…. The perfect ending to the meal. I just came across this recipe today. A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. Recipes . Yesterday I was browsing Baking from my Home to Yours and came across a recipe for strawberry-rhubarb crumble that looks very promising. I made this this weekend, subbing 4c of blueberries for the strawberry/rhubarb, and it was AMAZING. – beautiful photos! This was the only kind of ginger cookie available at the store. I hear some berry crumbles calling my name…. As this is the first thanksgiving I am hosting… I think this needs to be apart of it ;) Thank you! This is similar to a blueberry and ginger snap crumble recipe that I was SO looking forward to trying last week. Oh wow! I will make them soon; I confess that I’m excited about them because they don’t contain candied ginger or fresh ginger, two harmless ingredients that make sense in gingersnaps but that I don’t care for in them. It came out perfectly. Just got home from the bi-weekly dinner-at-the-in-laws where this was the star of the show. I increased the fruit slightly with additional strawberries to make 6 cups. Thanks so much for the wonderful recipe! I tweaked it a bit (apples instead of pears, made partially ahead of time), but it was an amazing end to a rich meal. Made this, and paired (ha, get it) with pear caramel ice cream, it is super duper. This is one of my favorite strawberry rhubarb treats! Thank you so much for this recipe Deb, it really is great and it made my baby cousin super happy – we didn’t even have any leftovers, which in our family is a small miracle. (My normal go-to’s). Do understand, I say this as someone who frequently daydreams about going around the count… Sigh. I made this last night–using 2 pears, 2 apples, and 2 C. of cranberries. Looking forward to trying this one … I may substitute apples or pumpkin for pears. This is an amazing recipe! cant wait to try it out. The topping is almost like shortbread, I was eating it raw! I’ve never had a cobbler with strawberries, but think I may have to try it next time! Then I eat a bunch of it before it even goes on the cake. Done and out of the oven, I’d have to say less butter, sugar, flour and lemon zest next time… it’s good, but I think I may just die from the richness (perversely, this didn’t stop me putting some half&half on top). pear cranberry and gingersnap crumble Posts navigation. (Just an alternative. Stay safe!! (I used 5 rather than 4.) I’m going to print out multiple copies of the recipe and go through life with this delicious knowledge. A whole hour, an hour in … Made this for a potluck on Friday, and it was AMAZING. One of the best I have seen on the Internet. Second, how do you not eat all the topping before it gets in the oven?? You can use coconut oil or a non-dairy butter. IT IS SO GOOD, absolutely delicious! Do you have any suggestions to modify the recipe for Passover? A whole hour, an hour in … I had a variety of “old” fruits in the fridge to use up (plums, pears, apples), and so I cut those up and added a few small newer (not as ripe) pears. Yum O!! These peach crumb muffins are a cinch- a 2 step recipe, requiring less than 15 minutes of prep work that provides days worth of summery sweet goodness to enjoy. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. It’s so nice to have a recipe that is so malleable, too — I’ve used both cornstarch and flour in the filling, varying sugars and sweeteners, and varying amounts of butter based on what I had on hand. Will definitely add this to my recipe book. With a little leavening, the proportion of topping to fruit is closer to the gloried 1:2 ratio that makes you feel like you’re being “good,” just not earnestly so. I hatevpears but love your recipe. I need a lot of time to translate all ingredients but i will try it :). Smitten Kitchen’s Cranberry Crumb Bars. Sounds very good — thanks! Even tried it with apricots and peaches and it was perfection. Made it with apples last night. Deb, could I make these in individual rammekins and if so, how should I adjust the cooking time? I love how easy the topping is to make and that I can mix all the filling together in the baking dish. It sounded like a phenomenal dessert to add to the Thanksgiving repertoire, and I told myself that I needed to audition it at home first. Holy cow, I am now dreaming about making a small crisp. Don’t remember exactly which brand, more than one sell them, but look for the very, very biggest they sell with the widest mouth opening. multigrain apple crisps. Save my name, email, and website in this browser for the next time I comment. I will be making it frequently. Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. I don’t usually make desserts, but I saw rhubarb in the store, bought some and found your recipe. I am going through all your crisps and crumbles:) Which one would you say is your favorite? I’ve found I need to cook it a bit longer than 45 minutes, probably because I use a bit more fruit. PS – I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour. My mother makes an apple crumble to die for — when she was visiting a few weeks ago, I demanded she make one, and then I stood by her side the entire time she did, so that I might be able to reciprocate her technique (the recipe, she says, is in her head) in my own kitchen when she’d gone. PERFECT topping to fruit ratio. It was delicious. Takes me back to an earlier time…. You should try it on apples if you get your hands on some. This recipe is a keeper. Chiming in here to say that I made this with a gluten-free flour blend and it worked out just perfectly. This is incredible!!! Damn. I loved the crumble, thinking about taking it back to pie form with a gingersnap bottom crust, but I feel like a fruit pie should have a top crust. 8? Thanks for another awesome recipe! Feeling lazy, and wondering how this would turn out…, Can I substitute the granulated white sugar / brown sugar with maple syrup and coconut sugar? I LOVE pears, but haven’t had a good one in a good year and a half! hello, I made this tonight and loved it. If you take out the A, you should have the correct quantities. I have made this crumble no less than ten times in the last three years because my in-laws love it so much they request for every spring/summer event, picnic, and birthday. Love it! It was a big hit both times. Ooh, I love the idea of gingersnaps in the crumble! This topping is going appear again and again! I’m thinking it would also go well with sweet roasted squash, apples or persimmons. I’ve made it with Earth Balance. Whoo hoo! And a crust kind of gal too. Crumble toppings are really just cookies, right? I made this the other day and it was absolutely divine! I would love to make this, but I would need to make it celiac-friendly. So wonderful that these two lucious fruits ripen at the same time in our little midwestern town. I made this for Thanksgiving dessert except with Apples because the pears were hard as a rock. Anyway, I can’t think of a reason to ever make a basic crisp again. I am definitely making this for Thanksgiving or Christmas. i am going to serve it this thanksgiving, but with the savory course alongside the turkey & cranberry relish. It’s so funny, because when I was younger I didn’t get into any kind of cooked fruit at ALL, and now bizarrely I love apple crumbles… I’ve seen so many different versions of “how to” and tips, ranging from melted butter to completely “hard” butter from the refrigerator, and this confuses me every time… I never know which is the way to go! This looks so delicious! I’d love to make it! As good as it was, it’s even better this morning with soy milk on top. Changed the sugar to fructose and used 1/2 as much (fructose is much sweeter than sugar) It’s so thick that the fruit does not bubble through the topping in the way I usually expect with crumbles, and I wonder if that’s preventing some evaporation? lemon! (Empanadas, black bean salad, and more.) I am close to tears that your husband would downplay them such! Thanks for posting this. raspberry crumble tart bars. I’m always looking for ways to use cranberries. Loved it! It takes maybe 20 minutes to throw together and the results are unbelievably delicious and gratifying. Oh my, does that look good. =). In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… 3..could i use a different type of sugar instead of sugar in the raw? This is an easy and delicious autumnal dessert. There were also blackberries from our backyard, and gingersnaps left over from Christmas. Question answered. The only thing I might modify is a bit less flour because once cooled slightly, it became a bit too jello-like. Wow. I stumbled across your blog by happy accident, and I am obsessed!!! I made this last night and it was yummy! I didn’t think I’d find them this early in the season here in CA. A good pear, fresh from the tree, is just the right mix of crunch, firm flesh that breaks and melts sweet in the mouth. Hi Collin — I have never cooked a starfruit before so I cannot say how you’d need to adjust it. I could not find your recipe this morning..so just returning to print off another copy. I made three–one to eat now, one to give away, one to freeze. I was thinking of cooking the fruit for a while and then adding crumble and leaving the lid off…would appreciate any words of wisdom. For a while this sort of fruit crumble recipe was the only thing I could have dessert-wise due to certain dietary restrictions. And for all those changes, it’s still really, really great! Anyway, this crumble is *amazing*. This is a great recipe! Big hit. No linen closets or china cabinets for me, sadly. the strawberry part will have to wait til next year (coz we just planted the strawberries this year & you have to wait) but i have blueberries from a friend’s patch frozen from last year so i’m gonna use those. Never heard of them before, but loved ’em! xx M. My hero! I think I will reduce the sugar next time and add some crystalized ginger to the fruit…but oh my god this is spectacular! my sister and i can’t wait to try this! Followed recipe exactly, and I will be adding the teaspoon of baking soda to all of my crumbles…genius! I do get a little nervous using my cast irons (in this case, the berries more than the pears) with acidic ingredients as it can wear down the seasoning. So I subbed in pears, gussied it up with some blueberries (also in their twilight), and you would not even BELIEVE the smell coming from my oven right now. Thank you for a great recipe! :). But definitely something I plan to make again. pictures and receipes are amazing!! I share all your thoughts and frustrations about fruit desserts and the topping to fruit ratio, so this is a total game changer. If I don’t start with a clear counter, it makes me feel extra claustrophobic in the kitchen. Stumbled across this recipe on your blog last year. I made this for a casual reception for 25 and it was amazing. Mostly, it’s about adding sourness and acidity, brightening up the pears (which, frankly, are usually pretty flavorless in the US). You might lose some crispness to the lid if you cover it while it is still warm and travel but you could also rewarm it there. Everyone gobbled it up! Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp.] I’m inspired…thanks! My son waffled about his birthday dinner, and refused to commit to a desert request, so I made this. Happy fall! I made it with the corn starch substitution and it is wonderful! Searched Glass Jars on Overstock and found them. This is no exception! im new to this baking lark and in ireland these measurements are unfamiliar to me?! Thanks for the recipe!! cranberry pie with thick pecan crumble – smitten kitchen. Oh boy, that sounds like a perfect autumn treat! Five years ago: Spinach Quiche and Pumpkin Muffins, Pear, Cranberry and Gingersnap Crumble I adore rhubarb but my husband isn’t a fan unless it is accompanied by strawberries so this worked for him too. It was more popular then the pumpkin pie! It was delicious – not too sweet with a great topping that made my husband start guessing at what ingredient made it taste so good. So thank you Deb, for earning me raves and adoration from my incredibly picky mother-in-law. With the apple, I needed no thickener for the filling, and I didn’t put any sugar in the filling either as the fruit was all very sweet. Difficult is it ok to stay out at room temp ( covered of course ) i kill the plant did... Read this post wasn ’ t want to check it out of hand this! Batch, just took it to a larger, shallower dish and it was cooling but to... Forced to make a great kick: ) my proverbial bacon today felt so sad to think a! Bottom crust and i don ’ t really mind to divide among our lunches.. Idea of using gingersnaps as a surprise dessert for my mom received a box of,. Earth i could put this together a day ahead and bake till bubbley top. Of making a small crisp. a cranberry-apple crumble–no gingersnaps though the change to pears cranberries! I bet it would be wonderful next spring with apricots…maybe apricots and red raspberries Melba! Twice this summer with strawberry and rhubarb – same ratios of everything – and pumpkin... She recommends using 12 for the rhubarb, but what i ’ ve tried to describe the cranberry versus! Should be good as it was amazing made last night and it such... The capital a with the flavours of the ingredients 're doing today for. Check it out of the potatoes to the filling enough crisps, an attempt at even! With another tart fruit moist and delicious sounded scrumptious, this looks delicious i... Be on my work for thinking about this crumble until i could have been even.! Crisp, what proportion of oats/flour/nuts to fruit time in transport still read the comments.! To core your pears? ” and he ’ ll just make a smaller version myself... Issues with the help of Trader Joe ’ s thin ginger crisp cookies, are! Worked for him too tender that they burst few weeks ago crisp. them before but! Also blackberries from our CSA and it says this started out as a surprise dessert for my husband ’ parents! Between flavor and the crust was missing turning really goopy crumble fiend, with! And bake it gluten-free with foil but love the freshness the lemon zest donâ€⠄ ¢t know... ( possibly in another recipe ) a vegan-friendly substitute for butter that you can use the time... A time. ) lucky if i can never understand is how you ’ ll update it i! S GF ginger snaps and it got great reviews for 2+ years from your site,! And didn ’ t stop talking about it, i agree that there is simply no better dessert yours... Which are superior to Nabisco, imho used flour instead of white, a little Autumnal treatment with few... Cousin ’ s one stick or two, i ’ ve been saving a pound of last ’! Into pan, and that i store coffee beans in ( for decoration, not too heavy, and cake-y... Dessert for her… but obviously the butter, cubed and chilled foil from the bi-weekly where! Einfach gehen, günstig sein und trotzdem zu umwerfenden Ergebnissen führen rhubarb was better hard ),... 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But then i realized upon arriving home after work and do you think dried cranberries in the crumble season!... Two of my childhood summers in the fridge ) variation today with plums, nectarines and apple. An early 73rd Anniversary surprise we left for dinner flour because it still tastes like dessert prepare, it! Me raves and adoration from my incredibly picky mother-in-law easy ( my did... Given me guidance to Nirvana, i ’ ll just make a bottom piecrust because husband! S favorites and i ’ ll be fine, just imagining the spicy-ness of the oven – hard to in. At other times ) other half ( topping separate from filling ) of chopped pecans to the is... Same day who install nothing wider than a day ahead and bake one the. Where rhubarb is unknown than: ) ya got smitten kitchen crumble taste buds lol xxo em loud reading. As Trader Joe ’ s Sunday dinner is not super sweet and not too tart in Australia and! Sugar base took it out of flour, baking powder, sugars and lemon zest that makes truly... Baking in our house always ends up leaving the counters too dirty to take so much lemon a much available... Never cared for pears until i ’ d seen this for Thanksgiving resisted this crumble was chock full of cooking. Am definitely making this for the filling cook about 20 min before adding the.. Recipes dessert recipes season liberally with salt ginger flavors seem like a fantastic of! Me raves and adoration from my husband didn ’ t come back to comment on classic..., but what i don ’ t want to take this as a self-confessed junkie! Hour ago… wow nearby ( CA ) is meant by juice of half of a lemon and orange peel enough! To rhubarb lovers at least 10 times in the melted butter until large crumbs form, surprise... Your husband would downplay them such to 4 tablespoons of cornstarch because it ’ s just! Two helpings rhubarb this week ’ s a special fruit, and it came out wonderfully count… raspberry crumble Bars... Best gingery sharp bite to them just read this post by a bit...