cold weather treat: cammile’s selection and my interpretation – pear raspberry crumble.
nothing describes winter better than a baked, warm, fruit dessert, with flavors of cardamom and cinnamon and crunched nuts on the top. at least for me…
originally, the crumble is a dish of british and irish origins (since second world war), but it can also be traced, in the american cuisine, all the way back to the European colonization of the americas. in some parts of america very similar dish may be called a crisp.
interesting for me was to find out that it can be made both in sweet and savory versions. although the sweet version is much more common.
there are a lot of different types of crumble, depending of type of fruits used and also of variety of toppings (rolled oats, different kind of nuts, cookies or cereals).
i like experimenting. one time with apples, strawberries and corn meal, another time (this recipe) is with pears, raspberries and oatmeal.
pear raspberry crumble
1 kg pears, pealed, cored and cut in pieces
200 g frozen raspberries
1 tb squeezed lemon juice
1 cup roaled oats
1/2 cup whole-wheat flour
1/2 cup walnuts or pecans
1/4 cup walnuts, chopped for the topping (optional)
2 tsp cardamom
2 tsp cinnamon
1/3 cup agave or honey
4 tbsp rice oil or butter
pinch of salt
heat the oven 2000C. Combine the flour, oats, walnuts and salt in the bowl of a food processor and pulse a few times to combine. Add the oil and agave and pulse until the mixture is crumbly.
in another bowl mix together pears, lemon juice, raspberries and spices (cinnamon and cardamom).
grease 20 cm – 23 cm round baking dish with a little bit of oil (this time i used little baking dishes, so everyone had their own dish).
press half of the crumbled mixture over the bottom of the prepared pan. spread the pears mixture evenly over the crust and sprinkle the remaining crumb mixture and chopped walnuts over the top. bake for 25 to 30 minutes, until the top is golden brown. remove from the oven and serve hot or cold as u wish.