Spiced Pear and Blackberry Crumble




Autumn arrived with her cool and rainy cloak this week. While the leaves have yet to change, and thankfully frosty nights are still ahead, summer seems to be making a fast exit... 

September gives us blackberries, and our blackberry bush has a lot of good fruit this year! We had bought some pears on our last grocery shop. And so the season's first fruit crumble was made. Warm and sweet, enhanced by candle light... 


While I'm over the worst of the cold, it's been a very slow recovery, and some days have still been tough. My energy is pretty low. So two weeks with this now... BIG thank you sooo much for all the kind get-well wishes--left here, sent to me by email, and even those e-cards... How blessed am I! :)))

This month I will be mixing things up here a little bit, sometimes on Fridays too. The longer This Week posts will still be around though, tucked in between... 

So tell me, how was your week?! Wishing you all a LOVE-ly weekend now! And here's something sweet for you to try! 


Spiced Pear and Blackberry Crumble --serves 4-6

Crumble Topping:
2/3 cup rolled oats/old-fashioned oats
1/4 cup all-purpose flour
1/2 cup light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground all-spice
1/4 cup melted butter, or neutral flavor oil

Fruit Filling: 
4 medium ripe pears, peeled and thinly sliced
1 cup of blackberries
Juice of half a lemon
2 tablespoons sugar
1 tsp ground ginger
1 1/2 tablespoons all-purpose flour

Preheat oven to 375* F/ 180* C. Butter a baking dish. (I used a 10-inch/ 26 cm porcelain quiche dish.)

For the topping, mix together all ingredients for the crumble topping in a bowl, blending well.

For the fruit filling, mix pears and lemon juice. Add the sugar, ginger and flour to the pears. Stir in the blackberries. 

Transfer the fruit mixture to the prepared baking dish. Sprinkle the crumb topping over the fruit. Bake the crumble until the fruit is tender and the topping a nice golden brown, about 40-45 minutes. Cool on a rack for about 10 minutes before serving. Delicious while still warm with vanilla ice cream, yogurt, or even custard. 

TIP: fresh grated ginger root can be used in the fruit filling instead of ground ginger for a more intense and spicy warmth---yum!

**For other baking measurements, try Online Conversion, the Cooking Conversion page is very helpful.**



Comments

  1. I'm glad to hear you are slowly but steadily returning back to normal. Those summer colds call wipe you out. (I know. I went to Quebec sounding like a squeaky toy.) Still take care -- no relapses, please!

    It's turning fallish here, too. I seem some of the trees beginning to change and it is very cool. Might be a lemon zucchini bread day!

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    1. Hope you are feeling better now too, Jeanie... and enjoying you lemon-zucchini bread baking! I've got that recipe on my to-do list. ;) It sure has been a slow recovery on this end, but I was very happy to have a bit of gusto to make the fruit crumble this week! We have some gentle yellows happening to trees and bushes here... And it's been chilly--cardigan and jacket days again...

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  2. lovely baking! :) I am still recovering from my cold too - coughing and congestion still. It's hard to rest enough sometimes I think! Sending love to you! and wishing you lots of hot tea!

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    1. The lingering cough and congestion have been some of the most difficult to hop over... :/. Hope you are on the mend soon too, Elizabeth! ((HUGS))

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  3. I've been sooooo out of it since returning from our trip to Santa Fe. Finally, I focused enough to think--oh, I haven't been to Tracy's blog since forever. I'm glad you are feeling a bit better.
    I haven't noticed any change in the weather, only the slight change in the earlier sunsets.
    I read your post about not painting on canvas any more. I appreciated what someone else wrote about limiting yourself can make you more creative. May that be so for you. BTW, I am just dipping my paint brush into watercolor--I've never painted before in my life!

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    1. VERY,very, very exciting about your new adventures in watercolor painting, Willow! I will be eager to see what you create, and hear about your experienc. :)))

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  4. This recipe does sound delicious! I love things like this in the fall. It is cooler today, but I know we have not seen the last of summer. So happy to hear your cold is getting better. That is very good news!

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  5. Thanks for this delicious sounding dessert! I love that you share these recipes. I really like your posting about your garden; it's inspiring. I know that my husband is anxious to grow a good garden next year.
    It's starting to cool down a bit now too. My dear husband has been sick with a cold too. I have been trying hard not to get it; so far so good.
    We only have two weeks left on our mission and we have a lot left to do. It has been such a wonderful experience in our life.
    Blessings in Christ for you two! Hugs~

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    1. Thanks, LeAnn! Hope your husband feels better soon... so you can enjoy these last two weeks on your mission. :) ((HUGS))

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  6. Glad you are beginning to feel better Tracy! Yum. Blackberries and pears. BOth of ours are ripening in abundance now! I need to do more with them myself! Love and hugs to you! xoxo

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  7. Glad you are recovering Tracy. Blackberries are full of vitamin C. I made a rhubarb and apple crumble yesterday with ginger and cloves. Perfect for these misty Autumn days.

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