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Pear and Cranberry Crumble Recipe

Put end-of-season to work with this Pear and Cranberry Crumble recipe. 

Homemade Desserts

A Guide to End of Season Herb and Fruit Dessert Recipes 

Pear and Cranberry Crumble Recipe

Pears and cranberries are a favorite fall combination; both are delicious when complemented by the flavor of orange. If you don’t have orange geranium leaves, orange mint would work as well. Rosemary or sage leaves also could be used — 8 to 10 sprigs of rosemary about 1 1/2 inches long (remove them before serving), or 12 to 15 whole sage leaves.

Serves 8 to 10

Fruit:
4 firm, ripe pears, peeled if desired, cored and sliced into quarters lengthwise
1/2 lemon
2 cups fresh or frozen cranberries
2/3 cup packed light brown sugar
2 tablespoons unbleached all-purpose flour
Zest of 1 orange
15 to 20 orange-scented geranium leaves
Freshly grated nutmeg 

Heat oven to 375 degrees Fahrenheit. Generously butter 2-quart ovenproof dish; set aside.

Take quartered pears and cut them crosswise into slices and place in bowl. Squeeze lemon over pears, and toss with cranberries. Add brown sugar, flour, zest and whole leaves; toss well. Transfer fruit mixture to prepared dish and dust top with freshly grated nutmeg.

Crumble Topping:
1/2 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cold, cut into bits
1 cup brown sugar, not packed
1 cup rolled oats
2/3 cup coarsely chopped walnuts 

In large bowl, combine flours and salt; toss to blend. Cut butter into flour with pastry cutter or two knives. Add brown sugar, oats and walnuts; toss well. Scatter crumble topping over fruit mixture in prepared dish. Bake 30 to 35 minutes, or until crumble is golden brown and pears are tender when stuck with knife. Cool on baking rack for at least 15 minutes before serving. Serve hot, warm, or at room temperature. Remove scented geranium leaves if desired. I generally leave them in the dessert. But do not eat them; just warn your guests if you do leave them in.

Published on Jul 5, 2013

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