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!
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
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.**