Pear, Cranberry and Ginger biscuit Crumble

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While I was checking the recipe for making my Cranberry Compote today, I noticed that I’d put the bones of this recipe into my drafts. When I realised that I had all the ingredients in the house – I thought ‘sure it would be rude not to try it!’  – I’m so glad I did!

I’ve a notion that I found this recipe on the Smitten Kitchen, but I’m not absolutely sure. I always like to give credit where it’s due..

This is an amazing Crumble – it’s grown-up – not too sickly sweet, as some crumbles can be. The addition of the Ginger biscuits to the crumble is a great idea – and the smell as it bakes is fabulous,  it wafts through the house causing various critters to sniff the air expectantly..

So here we are, on the coldest, windiest night of the year so far, with a delicious not-too-sweet Crumble for our dessert. This will feed 6 very comfortably..

Cranberry, Pear and Ginger Crumble (8)

Cranberry, Pear and Ginger Crumble (9)

 

 

 

 

 

 

EQUIPMENT: 

  • A 1.5-2.0 litre pudding dish
  • A bowl to make the crumble
  • A small pot for the microwave
  • A small bowl for the sugar and cornflour

INGREDIENTS:

For the Crumble:

  • 120g Plain flour
  • 50g Demerara sugar
  • 30g  light Muscovado sugar
  • 125g or about 16 Ginger Biscuits, crushed finely. I used a plastic bag and a rolling pin – but a food processor would be much better – Ginger snaps are tough cookies!! If you want to be posh, you could make your own – http://eatingforireland.com/recipe/ginger-biscuits/    Today, I’m not feeling posh.. 😉
  • 1/2 a teaspoon ground ginger
  • Pinch of salt
  • 100g  unsalted butter, melted.

For the filling:

  •  4 or  5 large ripe, but not too soft, pears (I used Conference – they’re my favourite) peeled, halved, cored and sliced into chunks – my prepared pears weighed 600g today, to give you an indication. See NOTES, because peeling pears isn’t as easy as it sounds!
  • 170g fresh cranberries, washed and drained
  • Finely grated zest of a smallish lemon (or an orange, if you feel so inclined – Cranberry and orange are made for each other)
  • The juice of your lemon, or orange..
  • Capful of Vanilla extract, or, in my case a small teaspoon of Vanilla Paste.
  • 100g  Golden caster sugar
  • 1 tablespoon of corn flour

METHOD:

  • Heat the oven to 160C Fan or equivalent.
  • Put the crumble dish onto a baking tray.
  • Melt the butter.
  • Zest the lemon and squeeze the juice.
  • Make the crumble topping: Stir together the flour, granulated sugar, brown sugar, ginger biscuit crumbs, ground ginger and salt until well combined.
  • Stir in the melted butter until large clumps form.
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The clumps form really quickly, so you’ll have to break them up a little..

  • Peel the pears (see NOTES) and cut them into chunks.
  • Then add the pears, cranberries, lemon juice, lemon zest and vanilla into the Pudding dish, and mix together well.

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  • In a small bowl, combine the sugar and corn flour together, then mix it well into the fruit mixture.
  • Sprinkle the crumble over the fruit.

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  • Bake the crumble for about 45 – 50 minutes, until the crumble topping is a shade darker, and you can see juices from the burst cranberries bubbling through the crumbs. If your pears are a little under-ripe, as mine were today, test the centre with a long knife to make sure they’re softened enough.

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  • Let the Crumble sit for 5-10 minutes, then serve with a dollop of lightly whipped cream. Or, if your name is Mr Saturday Night, with custard..

Cranberry, Pear and Ginger Crumble (8)

NOTES:

  • Peeling pears: I found that the best way is to cut off the tops, slice down the middle, use a small teaspoon to extract the core, then peel with a fine knife or potato peeler. Then cut them into fairly large chunks.
  • Do use a 2litre dish for this Crumble if you can; this is quite a large recipe. The dish in these pictures is 1.5litres capacity.
  • The plastic-bag-and-rolling-pin method for crushing the biscuits is just a little time consuming, a food processor will make short work of crushing these biscuits.
  • I’ll definitely be making this Crumble again and again – I think it’s a fantastic combination of flavours!

Cranberry, Pear and Ginger Crumble (13)

 

 

 

 

 

About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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