A crumble belongs to the group of simple baked desserts that combine fresh fruit with a topping. What is unique about a crumble is that it has no bottom crust and instead of a pastry topping, it uses a streusel-like mixture. The Crumble's topping differs from a Crisp's in that it is left in fairly large pieces, not processed until finely ground. It is very simple to make and once it is placed over the fruit it is baked in the oven until the butter melts and the ingredients form large clumps.

The topping will turn a beautiful golden brown color and the texture will be crisp and crumbly, hence the name. Crumbles and Crisps are especially popular during the Fall and Winter months. The combination of sweet pears, tart cranberries and crisp apples, along with the streusel are delicious, especially when served warm from the oven with a scoop of vanilla ice cream.

This crumble's topping contains old fashioned rolled oats. Oats are a cereal grain that is rich and flavorful and comes in many forms. Very popular in Northern Europe, Scotland and Ireland. Oats to be consumed by humans are cleaned, toasted, hulled to become what we call oat groats. The oat groats are then steamed and flattened to become rolled oats or old-fashioned oats. Old-fashioned rolled oats are not to be confused with quick-cooking rolled oats. These are oats have been cut into pieces before being steamed and rolled into thinner flakes. They cook quickly, about 5 minutes, but their flavor and texture are a little different than old-fashioned rolled oats. I do not recommend using the quick-cooking rolled oats in this recipe.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a nonstick cooking spray, a 2 1/2 quart casserole or oval gratin dish, or a 10 inch (25 cm) deep dish pie plate. Set aside.

For Crumble Topping: Combine the flour, sugar, ground cinnamon, salt, oats and nuts in a large bowl. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should be crumbled to about the size of peas. Set aside while you prepare the filling.

For Filling: In a large bowl combine the sugar and cornstarch (corn flour). Peel, core, and slice the apples and pears and toss them, along with the cranberries, in the sugar mixture. Once thoroughly combined transfer to the prepared baking dish Spread the topping evenly over the fruit.

Bake for approximately 35-45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

Makes about 6 servings.

Sources:

Daley, Regan. 'In the Sweet Kitchen'. Random House Canada: 2000.

Davidson, Alan. 'The Oxford Companion to Food'. Oxford: Oxford University Press, 1999.

Sax, Richard. 'Classic Home Desserts'. Houghton Mifflin Company. New York:1994.

Crumble Topping:

3/4 cup (105 grams) all purpose flour

3/4 cup (155 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup (70 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts or pecans

1/2 cup (113 grams) unsalted butter, cut into pieces

Filling:

2 - 4 tablespoons (30 - 55 grams) light brown sugar (depending on how sour the apples)

1/2 tablespoon cornstarch (corn flour)

1 1/2 pounds (680 grams) Granny Smith Apples or other firm, tart-tasting apple - peeled, cored, and sliced into 1 inch (2.5 cm) chunks

1 1/2 pounds (680 grams) ripe Bartlett or Anjou Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks

1 cup (100 grams) dried or fresh cranberries, rinsed, drained, and picked over

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