Posted on Friday, 1st October 2010 by Grace

Every time I go to the market I can’t help but fill my cart with fruit.  Maybe that’s because the fruit on display is so tempting.  It’s usually fresh looking, blemish free and beautifully displayed.  I guess I’m a sucker for that kind of thing because it gets me every time.

A photo of a Pear, Rhubarb and Raspberry Fruit Crumble dessert in a red, heart-shaped ramekin placed on a white napkin with a dessert spoon.

This week I came home with baskets of pears, peaches, nectarines, apricots, strawberries, blueberries and raspberries.  Does that sound like too much?  I agree with you and the problem is I didn’t even stop with that!

We rarely get rhubarb in our market so how could I possibly pass by without grabbing a bunch?  Of course then I spotted the bananas so in the cart they went too. I reasoned to myself that they were green and would take a few days to ripen. Right? Wrong! (Can you guess what I made last night?  You’re right, banana bread!).

A photo taken looking down onto 3 Pear, Rhubarb and Raspberry Fruit Crumble desserts in red, heart-shaped ramekin placed on white doilies.

It was like a fruit party in my grocery cart!

When I got home, the kids didn’t fail to have something smart to say (who’s the adult anyway?), “How can three people possibly eat this much fruit?”  I know they’re right but I couldn’t help myself.

Besides, I had a plan.

A photo of a handful of rhubarb stalks with a few raspberries.

I remembered in my book, The Flavor Bible, that rhubarb and raspberries taste delicious together and that pears and raspberries were also a good combination.

I subscribe to the “more is more” philosophy so if rhubarb tastes great with raspberries and raspberries taste great with pears, then the three together should taste out of this world!

Here was my plan.  To create an “out of this world” fruit crumble.

A photo of a Pear, Rhubarb and Raspberry Fruit Crumble dessert in a red, heart-shaped ramekin placed on a white napkin with a dessert spoon and two additional fruit crumbles placed in behind.

I decided to make a Pear, Rhubarb and Raspberry Crumble with a hint of orange and vanilla.  The sweet/sour combination was amazing!  The hint of orange was delicious but I especially liked the addition of vanilla.  I’ve never used vanilla in a crumble before but I noticed Gordon Ramsay uses vanilla sugar in his rhubarb crumble and I was curious to see if it really made a difference.  It did!  Absolutely delicious!  And, the finishing touch?  Cinnamon.  It added just the right amount of warmth to the dessert.

A photo of a Pear, Rhubarb and Raspberry Fruit Crumble dessert topped with vanilla ice cream in a red, heart-shaped ramekin placed on a multi-coloured napkin with a dessert spoon.

I served my Pear, Rhubarb and Raspberry Crumbles with vanilla ice cream. Sweetened whipped cream would be a nice alternative.  If you want to make your Fruit Crumble even more special you could serve it with .

If you’re like me and you can’t resist fresh fruit, crumbles are quick, easy, versatile and of course, “out of this world” delicious!

Pear, Rhubarb and Raspberry Fruit Crumble

Serves 4

A photo of 3 Pear, Rhubarb and Raspberry Fruit Crumbles desserts in red heart-shaped ramekins placed on white doilies and pictured with a dessert spoon.

Topping

  • 1 1/3 cups (120 g) rolled oats
  • 3/4 cup (135 g) brown sugar
  • 1/3 cup sliced almonds
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 85 g chilled unsalted butter, cut into small cubes
  1. Place first 5 ingredients into a medium-sized bowl and stir to combine.
  2. Rub in the butter with your fingertips until it is in even, pea-size pieces; set aside.

Filling

  • Juice of 1 orange
  • 1 teaspoon grated orange peel
  • 1 teaspoon pure vanilla extract
  • 4 Pears (pitted and sliced in eighths)
  • 450 g Rhubarb, cut into 1/2-inch thick slices
  • 270 g Raspberries
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons flour
  1. Preheat Oven to 180° C  (350° F).  Butter 4 8-ounce ramekins; set aside.
  2. Place first 8 ingredients into a medium-sized bowl.  Gently stir (being careful not to crush raspberries) to coat fruit.  Sift in flour and gently stir to coat.  Let stand for 15 minutes.
  3. Place ramekins on a baking sheet.  Divide fruit mixture evenly between prepared ramekins.  Spoon topping over fruit mixture and bake until topping is golden and crisp and fruit mixture is bubbling, about 25 to 30 minutes. Transfer baking sheet to a wire rack to cool slightly.
  4. Serve warm with a scoop of vanilla ice cream, sweetened whipped cream or crème anglaise.


Related posts:

  1. Baked Grand Marnier and Raspberry, Vanilla Custard Cups
  2. Panna Cotta & Raspberry Jelly Parfait
  3. Raspberry, Blueberry, Cream Cheese and Mascarpone Pound Cake
  4. Orange Cupcakes with Vanilla Cream Icing & Sugared Orange Peel
  5. Caramilk® Cream-Vodka Cooler Cupcakes with Caramel Buttercream Icing

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Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Recipes

Comments (5)

5 Responses to “Pear, Rhubarb and Raspberry Fruit Crumble”

  1. Says:
    October 1st, 2010 at 6:25 pm

    Looks delicious! Plus I love your bowls, so cute!

  2. Says:
    October 2nd, 2010 at 6:38 am

    I’m the same way going to the market! Lovely fruit combo here!!

  3. Grace Says:
    October 2nd, 2010 at 7:01 am

    So happy to know I am not alone Jennifer.

  4. Grace Says:
    October 2nd, 2010 at 7:02 am

    Thanks Jessica, these bowls traveled a long way to be with me.

  5. Says:
    October 2nd, 2010 at 10:27 am

    These crisps are filled with so many goodies. Love all the fruit tucked inside.

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