Crumble, Crisp, or perhaps even Smulpaj? What do you call this old time dessert of stewed fruit covered with a crunchy, crumbly butter, flour and sugar topping? I’ve always known them as Crumbles so I’m calling this one Pear & Blackberry Crumble.
Crumbles were a very popular dessert in Britain in World War II as there was a shortage of ingredients to make pastry for pies, and a crumble was a good alternative. Oats could be added to the crumble mix which bulked out the butter, sugar and flour, ingredients which were all rationed.
Guernsey, my home Island, was occupied during World War II and grain for making flour was scarce, so potato flour was often used as an alternative when making breads etc! Presumably, potato flour was therefore used at that time to top crumbles, although I haven’t found any documentation to support this thought! Does this remind anyone of the urban myth about the apple pies in a well known burger joint!
In the US and Canada, a dessert of stewed fruit, topped with a crumb made of butter, sugar and flour and often flavored with nutmeg and ginger is called a fruit Crisp. In Sweden, its called Smulpaj and no doubt there are other names for this dessert in other parts of the world. Whatever you call this comforting fruit and crumb crust dessert, and whichever method you use to make it, I bet that it reminds you of cold winter days. It does me! It must be eaten warm with thick Birds custard (although cream or ice cream can be used as an alternative …. at a push) and it will transport you back to childhood.
Pear and Blackberry Crumble
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Yield: 4 - 6 people
- Category: Desserts
Ingredients
For the crumble
- 1/2 cup butter
- 1 1/3 cups all purpose flour
- 1/2 cup demerara sugar (plus 3 tbs for sprinkling)
- 4 tablespoons rolled oats
- 5 pears (not too ripe)
- 1/2 cup superfine sugar
- 1 3/4 cups blackberries
For the fruit
Instructions
- Preheat the oven to 350f/180c/Gas mark 4
- Grease a oven proof dish with butter.
- Place the butter and flour in a large bowl. Using the tips of your fingers rub the butter in to the flour until it resembles breadcrumbs.
- Add the 1/2 cup of demerara sugar and oats and stir in. Set aside whilst you prepare the fruit.
- Peel and core the pears and cut into chunks. Place into a bowl and mix in the blackberries and superfine sugar. Tip this fruit/sugar mixture into your prepared greased bowl.
- Spread the crumble topping over the top of the fruit and sprinkle with the remainder of the demerara sugar.
- Bake on the middle shelf of the oven for 25 - 30 minutes until the crumble is golden brown and the fruit is bubbling.
- Serve warm with custard, ice cream or cream
The post Pear & Blackberry Crumble appeared first on Drizzld.