I’ve made it with Earth Balance. Yummm ! It paired well with a bottle of cava. Thanks again, Deb! My mom always made the best apple crisp. Do understand, I say this as someone who frequently daydreams about going around the count… Made this, and paired (ha, get it) with pear caramel ice cream, it is super duper. Thanks Deb! May 13, 2020 - I have learned over the years that people have strong opinions about the combination of chocolate and fruit. Thanks for the recipe and blog! Nov 23, 2017 - I’ve baked more fruit crisps in the last few years than I could count on both my hands and all of your toes. So good! It’s just out of the oven, and we can’t wait! Sounds amazing- could you replace the cranberries with another tart fruit? It was delish! Thanks for sharing! In face, I think that it is the dessert that Dolly Parton referred to in Steel Magnolias…. Very good. There’s been an apple-fresh cranberry, apple-raisin, apple-pear, peach, peach-blueberry, peach-raspberry, mixed berry and one day, hopefully very soon, there will be a mango and also a sour cherry. I’ve used a recipe in the past that uses crumbled sugar cookies in the topping, along with oats, cinnamon, sugar, flour, butter, the usual. I also cut the pieces of ruhbarb a bit smaller, added another 2 TBSP of arrowroot powder (I was out of cornstarch) to the filling, and 2 more TBSP of butter and 3/4 cup rolled oats (another birthday girl request) to the topping. Unfortunately it is really complicated to get hold of fresh cranberries here in Germany…. Any thoughts? But even without the ginger hitting you over the head, there are still so many awesome tastes and textures going on in this dish. The pears, cranberries, and ginger flavors seem like a perfect harmony! Everyone loved that cookies and the crumble. I am heading to Charlotte to visit family next weekend and would love to try and make this. looks cast iron-ish. Just give it 3 to 5 minutes extra to bake (you want the juices to be visibly bubbling through the crumbs in a spot or two). It looks like it would be perfect for a holiday dessert! The Boyfriend’s Mom makes a killer pie that got me into that swoony love fest mood, but I want to experiment on my own. Heat oven: (Or reduce oven heat, … No! So, if a crumble is just fruit + a cookie-ish topping, why not make it a great cookie, perhaps with deeply toasted pecan sandies? I’ll be on the lookout for pears at the market. Danielle — Hm, I’m not sure. Like Katwise (comment 256) I used a deeper 2qt dish. No necessary here. Good lord this was delicious. Just made this for a family get together and it got rave reviews. Anyway, thanks for the foundation (and for having a rad blog)! Oh dear. cranberries? I don’t even have a kitchen right now but I still read the site daily. Thanks for another wonderful recipe! It has become a staple in my home. And no matter which sweet thing has managed to find its way into my gaping maw bet… So I’ve got this dish baking in the oven right now sans cranberries – I hope it’s still good. It was a tart crumble. As it turned out, the gluten-free guest at my dinner party was on a diet and didn’t want dessert, but the rest of us gluten-eaters happily ate it. Pears that taste like pears instead of mush! I have been obsessed with using Speculoos cookies as crumble topping. going, going, gone. This looks amazing! Jul 20, 2016 - If you think about it, isn’t it strange that we’ve nominated pie as our iconic summer dessert? No you did not put pears and gingersnaps ( my absolute two favorite things) in the same delicious baked good! Caffetteira — Touche! Thanks for the suggestions. Fill with pie weights, dried beans or pennies. Fantastic post! I made this and it turned out great! I just made this, only used gluten free flour and added in some xanthum gum, and its wonderful! That looks absolutely fabulous! It wasnt too runny… just perfect! Thanks! This might be the ticket, as my son has an extreme aversion to oatmeal (from the vats of cooked gruel at kids’ camps :) (and momma is still spoiling him ). I still didn’t find 100% what I was looking for — I was hoping for a wider mouth, but these are wide enough to get your hand in — but they’ll do. What with the leavening, I wonder if you’re starting to get into cobbler territory there? any thoughts on adjusting recipe? And I thought to myself, if anyone knows how to cook rhubarb, it’s Deb. I have an apple cranberry crisp that I love, the change to pears and cranberries sounds delicious. Grown in Palisade, CO, they are so much more flavorful and complex in flavor than east coast (or anywhere else) pears. A suggestion – can you add a ‘like’ button, there are so many comments that I (and a lot of others) would love to ‘like’! As good as it was, it’s even better this morning with soy milk on top. Name *. I usually just make a crumble by touch – some butter, oats, sugar, etc…so this was a bit different for me and OH LORD was it delicious. Thanks for another awesome recipe! Yep, straight out of the box. Oh, once in a while you can find the canned sauce at one of those weird processed-food import shops, but fresh ones? I share the love of the traditional crisp topping, so decided to give this a go. The taste of this was amazing, not too sweet not too tart, in fact I had a whole serving (not a dessert person)! I’m lucky if I have any left over to take home. She uses a bit of candied ginger for the crumble and uses two layers of “topping”, one as a base, then the fruit, then one as a proper topping, and she still uses one stick of butter. I made this with frozen rhubarb and frozen strawberries. Hello! I ended up using Concorde pears. It was delicious. It was spectacular. Next time (there will definitely be a next time) I want to try some sort of combo of the almonds AND ginger snaps. Thanks so much for all you do in your blog – I’m a new follower, and I’m hooked. I like your simple style and I love that your recipes seem to strike a perfect balance between rich and light, sweet and savory, complex and simple. I made a pear crisp once before and was disappointed, but couldn’t resist giving this a one a shot. T. I made a variation today with plums, nectarines and some apple. I think ginger tastes terrible by itself but used in a dish it is fantastic! I like to use half & half regular white sugar & brown sugar. I love my kitchen scale and use it as much as possible. Whatever you're doing today, I hope they’re coming along. Can I double the recipe to make in a 13 x 9 dish? In a pear-apple crumble recipe published in the New York Times a few years ago–which I’ve made, and is both understated and fantastic–she adds a teaspoon of baking powder to a somewhat standard crisp topping and turns it into a crumble, with large rubble-like pieces of awesome, without upping the butter in any way. The original sugar levels were: In the topping, 1/3 cup granulated sugar (I used 1/4 cup) and 1/3 cup brown sugar (I used 3 tablespoons). And easy! This not only looks delicious but I love the phase “with the grace of a Hoover”. I love everything about the way you do pears. I got a fresh bunch of rhubarb at the farmer’s market today, and look forward to making this! The lemon zest in the topping was so nice. I have all Autumn to make this again with apples, pears and cranberries! I also added some hazelnuts to the topping which I highly recommend. Yum O!! – beautiful photos! Refrigerate until needed. Every recipe I have tried from Deb Perelman’s blog, Smitten Kitchen, has been absolutely delicious and her Crispy Crumbled Potatoes are no exception. 1/2 teaspoon baking powder. The second time, today, for some family members who couldn’t be here Thursday. I am making this for two families for the Fourth of July and I am wondering if it is okay to refrigerate it (without the crumble on top) for a day before baking it off? I ended up adding way too much flour, and it was soooo frustrating. before serving it up…ours is a tad bit liquidy, I used the pears suggested, they were not overripe, they were a bit firm in fact. Thanks for yet another fabulous recipe. I had appx five servings yesterday (with ice cream. Deb – Love the combination of fall fruits and ginger. raspberry crumble tart bars May 2019 Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. I love the fact that you embrace the pear. Thanks for your recipes and writing and please keep them coming! I made this last week for a post-Easter get-together, using up a bunch of strawberries that my 6-month-pregnant-self was convinced I could find the time to make into pie(s) for that weekend. Pears are such a finicky thing to eat raw (I really don’t like them unless they’re perfectly ripe), but you really can’t go wrong when you bake them and top with with gingersnap crumbs. I was wondering what I would do with my leftover cranberries (from a pie), and I think I’ll be making this crumble. Lots of crunchy crust. I like my pie doughs to garner as much attention as possible, thank you very much. The only things I changed this time around were to use a little less butter than was called for (the crumble mix reached the perfect consistency before I had poured the whole stick in) and to double the ground ginger in the crumble mix. Next time I might even use more ginger, since the ginger taste was still sort of subtle, I thought. Maybe you could start an ongoing series of him next to enormous items that he eventually grows larger than : ). I have made this several times now and it is good. I made this last night with the first spring rhubarb. I’ve never been a big pear fan, love the scent, love the flavor, but I’ve never liked the texture. In France they make a delicious pear tart with a frangipane cream around. Last year I made a pumpkin mousse with gingersnaps. I used flour and it tasted just fine. Save my name, email, and website in this browser for the next time I comment. ohhhh, that looks so festive and holiday-ish!!!!! I found it earlier this spring when I was looking for an easy strawberry rhubarb dessert. Mostly, it’s about adding sourness and acidity, brightening up the pears (which, frankly, are usually pretty flavorless in the US). Maybe need to cook down the mixture first and further reduce the juices?? 1/4 teaspoon salt. PS-Jacob is sooo cute! This is one of my favorite strawberry rhubarb treats! First, this is the best strawberry rhubarb dessert I’ve ever had. FYI to those trying to cut corners – I made this with canned pears because that was all I had and it came out too liquid-y! 1 egg. That sounds great! What does the capital A with the eyebrow over it mean? (Just an alternative. A plus in a busy house. I digress! This sounds like my pie recipe (“a small handful of flour and another of sugar, what kind of apples did you say these were? They’re sweet and boring,” usually while slicing another of his beloved Granny Smith apples into perfect quarters. I made it GF with the help of Trader Joe’s ginger snaps and GF Pantry all purpose flour. No cutting, rubbing, or processing of the topping–perfect! Never enough toppping and never enough butter! Served warm with high quality vanilla ice cream. So why not use a great cookie? I made this today.Rearry tasty.Thanks for sharing….. Do you think this could be made into a pie? I have everything I need to make it here. This looks delicious, although I do have to disagree with Alex on the pears! So good!). Made this tonight with red pears at perfect ripeness and my husband literally liked the plate. Oh that loos so good, I would like some this very minute! Jessica — Absolutely. I bought 1 and 1/2 lbs of rhubarb and two quarts of strawberries at the farmers’ market and debated whether to make a double recipe of this crumble or a pie. This was the only kind of ginger cookie available at the store. It was wonderful, and we enjoyed the crumble for dessert and breakfast! So my advice is that it is best to fix and assemble it right before baking and eating. Almost gone! Nov 27, 2016 - for halloween and beyond. I love the spicy, sharpness of the gingersnap to contrast the sweetness and tartness from the pear and cranberry. I got some rhubarb in my produce delivery, so i made this! Perhaps I just have it stuck in my head, but Jacob and the gigantic pumpkin is highly reminiscent! Next thing you know, it’s mostly gone. im new to this baking lark and in ireland these measurements are unfamiliar to me?! I will be picking up some rhubarb this week to try another one! And besides that, this sounds like the kind of recipes I gravitate towards in general. Now that I look at it, I feel like one of those people who changed the entire recipe before commenting – but regardless, that topping was hands down the lightest, fluffiest, most amazing crumble I’ve *ever* had and I will sing its praises to anyone who will listen. My sister in law made your recipe last night for a potluck, it was delish! https://www.thekitchn.com/strawberry-rhubarb-crisp-recipe-23009718 This is the best crumble ever! Thx. I would use less sugar, though, because they aren’t as tart. In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. 1/2 teaspoon finely grated lemon zest This one was GREAT. Wow, it looks beautiful. It’s in the oven now and I’ve brewed the coffee…hoping to get some before the baby wakes up and the school bus gets here! Just thought you might want to know and maybe put a note that a shallower dish is better. I do have a question about ‘juice of a lemon’ however. I used an equal amount of tapioca flour and it was a little gluey, so next time I’ll have to use less. I love crumbles, and hate pies…this looks so good. I win! I followed the recipe exactly, except for using only one tablespoon of cornstarch, and I used a 1.5 quart dish. Great on blueberries too–the lemon–oh, yum. They’re much sweeter, however, so I’d probably dial back the sugar. I cannot wait to make this. Thank you! I made this the other night and it was delicious! Guess I will try Bartlett and cook them up before ripe enough to eat. Will definitely make this again over the holidays! The taste and crunch from the streusel were perfection. Pears are so tender that they have hard time in transport. I also add the pepper to my gingersnaps. Next time I might lower the temperature a bit and cook it lower or give the pears a head start by sauteing them a bit before tossing with the other ingredients. I think it is the best crumble I’ve produced! My husband loves crisps and crumbles, but I usually make apple. really good! 1/4 cup oatmeal [OPTIONAL] 1 cup raw pecans; 1 3/4 cups all-purpose flour; 1/2 cup powdered sugar; 2 tablespoons coarse sugar, such as Turbinado or Sugar in the Raw; use granulated if you have neither; 3/4 teaspoon table salt ; 1/2 teaspoon baking powder; 3/4 cup unsalted butter, … Or, if I’m lazy and have a pear or apple around, I just cut it in half, core it and then sprinkle topping on it and bake. love your site! Thank you for ALL of your recipes! Your site is always the first I check whenever I need to impress! While I had roughly twice as much fruit as this recipe calls for, I had enough butter to make only 1.5 times the topping. It is true about pears being bland. Made it tonight and now it sits on the stove, taunting me as I’ve made it to cap off tomorrow night’s meal with the in-laws. strawberries and cream with graham crumbles. If you take out the A, you should have the correct quantities. I, too, adore pears and cranberries and gingersnaps….as always thanks so much. They work pretty well with chocolate or spice, and often they need just caramel and butter to shine. I stumbled across your blog by happy accident, and I am obsessed!!! This recipe is so tempting, but I tend to disagree on you here Deb: I don’t think pears necessarily need berries or acid ingredients. I adore this recipe. -Jackie. Oh, also, I used dried cranberries that I rehydrated instead of fresh, because I know some people don’t appreciate the tangy-ness of fresh cranberries. I made this for a pot luck last night, and it got great reviews. I just made this with 3 cups of wild blueberries and 2 1/2 cups rhubarb. Many thanks! So thank you Deb, for earning me raves and adoration from my incredibly picky mother-in-law. I practically didn’t recognize my apartment when I got home, but after cooking and sitting down to a lovely meal it felt like home again :0). Someone from the local farmers market has been selling fresh cranberries, now I have an excuse to buy them! I made the topping the day before and left in the fridge overnight. Mine needed a lot longer than 45min cooking time, apparently. It was amazing, but I had to add about 8-10 minutes to the cooking time. Made this for Thanksgiving this year and it was very good. I’ve got rhubarb out in the yard, and organic strawberries at the co-op down the street, that have been begging for this recipe. I’d never heard of this brand before. Eaten with sour cream ice cream, it’s to die for. Hi Deb, All I can say was this was FANTASTIC! :). Since then I have gotten rhubarb a few more times and have made a few versions of this recipe now – rhubarb and strawberries, rhubarb and blackberries, rhubarb and strawberries and blueberries. So I found an occasion to make it…how many servings would you say it makes? I could not find your recipe this morning..so just returning to print off another copy. Will definitely add this to my recipe book. I am also a New Yorker and LOVE your “My New York” page-wondering if you’d update more on where you’re eating in the city. Dried cranberries or cherries or raisins? Desiree — That’s plain yogurt in the last photo. i’m a former city girl now living in the country and growing a lot of my food & trying to cook mostly from scratch…. Made this for Thanksgiving dessert, with a few minor tweaks. It’s okay if the mixture isn’t very thick; it’s not like a pie, where you need a clean slice. Love the pear and cranberry combination, and your photos are alway so exquisite! I want to make another one. I am so happy right now, and not only because this crumble looks amazing and I’m always excited when a new Smitten Kitchen recipe hits my inbox. So I hopped online and came straight here- I didn’t even bother to look at Martha Stewart or Barefoot Contessa! It was just fabulous and I’ll be making it again for Thanksgiving! I don’t need it gummy, but it’s definitely too watery. Will make again but with less crumble next time, i know that sounds like a sin, but the pears and cranberries are the real superstars in this dish. Also, quick question, I’ve had problems with fresh cranberries being a little too sour/bitter when baked. Pears are subtle and floral, creamy and juicy at the same time. I love this recipe! And no matter which sweet thing has managed to find its way into my gaping maw bet… I don’t think I could part with any of my cookware! Add 1/3 of the crumble mix to the bottom of the pan, pile on the fruit, then add the rest of the crumple… heaven between crumble! How I crumble for it! Can I come join sometime? Freeze it and then cook day-of. Because I live in Canada and our Thanksgiving was a few weeks ago, I was unable to obtain fresh cranberries (darn grocery stores only carry them during Thanksgiving and Christmas). Your talk of this being a “tweakable” recipe to any current desire and the good crumble to fruit ratio made me head straight for the kitchen. I just made this tonight and OMG was it a hit! The flavor combination of ginger and cranberry along with those lovely sweet pears is just perfect. I tend to make the topping mixes with my fingers, so I try to use soft butter, but I’ve never tried melting it… Last weekend I tried a cherry crumble based on a recipe from Saveurs magazine here in France, and I simply could not get the topping to become crumb-like between my fingers; it was too sticky! I knew I just bought a bag of cranberries for a reason. This looks wonderful! My only change was that I used 1 apple and 3 pears, and used a little dried ginger and cinnamon in the filling. I clearly need to get out more. I also replace some of the flour in the topping with ground almonds and add a scant teaspoon of powdered ginger. Holeeee crap was it good. after getting my heart set on making this drool-worthy dessert, I went to 3 grocery stores and a farmer’s market looking for rhubarb – couldn’t find it anywhere! I have made the recipe before and it was amazing! 3..could i use a different type of sugar instead of sugar in the raw? Thank you so much for this recipe Deb, it really is great and it made my baby cousin super happy – we didn’t even have any leftovers, which in our family is a small miracle. Loved it!! I love it, and so did the other 20 people who tried some (or so they said). Hi Deb, do you know if Coconut Oil can be subbed for the butter in this recipe without issue? adapted from The Smitten Kitchen Cookbook. I think it would highlight the fruit a little more. I was worried about my pears since a few were still pretty hard; those that were soft were oh, so frustrating to peel and slice (slimy!). Made this using sour cherries, rhubarb, and strawberries. Not sure if i can find Rhubarb in Dubai though, never see it. This seems to blend with the natural fruit flavor nicely. Hopefully it will still taste great! Note: I only added 2tbsp of cornflour as I was scared about it being doughy. Besides Ina, there is no one I turn to more than Deb Perlman over at Smitten Kitchen for excellent recipes. Smitten Kitchen’s Cranberry Crumb Bars. I need to do some more research. Sarah — You can use olive oil, coconut oil or there’s a brand called Earth Balance with a butter substitute I know a lot of vegan bakers like. Thanks!! Thank you for this recipe! We thought it was a bit too sweet, so will either be adding more cranberries or cutting back the sugar a bit next time around. I was actually seeking out the cranberries in the finished dish, much to my surprise. Joanne — I haven’t given them a spin yet but these are the accompanying ones from the bakery, recommended for this pie. spooky. 1 1/2 cups (188 grams) all-purpose flour. I cannot wait to try this! Absolutely. I’m going to be having visions of this until I get my hands on all the ingredients and make it. I collected over a cup before we left for dinner. I add a bit of vanilla and serve it with ice cream , I love rhubarb anything but please don’t mess it up with strawberries! I ended up with a cup and a half of rhubarb and 2+ cups of strawberries. I think next time I will use corn starch. You asked the same question I was going to, Killian! Will this be ok in the freezer in the uncooked state, and then do I allow to thaw or just put it in the oven? My son especially enjoyed the topping and has requested it over apple pie filling. It kind of gave me a toothache. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. I’ve made this twice now, no adjustments necessary. Today it’s off to a folk music festival. Deb – will this work with apples instead of pears? Could I make the night before, refrigerate, take to work the next day and just reheat in the microwave for our luncheon? It’s a heavenly match of flavors and textures, crunch and juice, sweetness and spicy snap. (My boy was out of town at the time…). love this blog! For a while this sort of fruit crumble recipe was the only thing I could have dessert-wise due to certain dietary restrictions. But when it was chilled, that tartness was a plus. i love them lotus biscuits, in they go! I’ve made one before with pears apples and pluots. Too bad for the calories! I am all about cranberries for the next few months….. Oh my god, that picture, I am dying — my parents once made the mistake of telling my sister and I the same thing (we were probably 2 and 5 at the time)… and now there are pictures of us that look a whole lot like your photo of Jacob hanging prominently in their house. And pear/almond tart sounded scrumptious, this one will have to resist the temptation take. 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