Monthly Book Giveaway - February 2023

Fruit Crumble Dessert

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Fruit Crumble Dessert
Today, I made Pear Crumble from pears  I preserved from my garden.
 

Preparing the Pears


Let’s get started: 
  1. Preheat the oven to 375 F
  2. Butter (heavily) a baking pan. I chose to use my large 8” cast iron pan, to bake the pear crumble
  3. I opened and drained 2 pints of canned pears from my preserves, reserving the juice. (NOTE: the pears are from a tree in my backyard and were preserved in a light syrup) 


Sweet Batter 

Next I made a sweet batter to spread over the pears.

In a small pot combine:
  • 3/4 c packed brown sugar
  • 3 tbsp flour
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp lemon juice 
  • Note: I added a tiny splash of liquid from the pears, in place of the lemon juice. And, I think I use closer to 1/4 cup, making a moister consistency for spreading

Heat to melt the sugar, stirring, and, then, spread the sweet batter over the pears (or just add dollops on top of the pears, which is what I did.) 

The crumble


Mix to a crumble:
  • 1 c flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c buttermilk (or milk with a tsp of vinegar added) 
  • 3 tbsp butter 
Spread over the top of the pears and batter 
- - - 
Note: instead of buttermilk, I added 1/2 c of freeze-dried milk and then added 1/2 of the reserved juice as the liquid. This created more of a cake consistency, which Rick liked better than the crumble. 
- - - 
Sprinkle a bit more sugar over the top, if desired. 

Bake for 30-35 minutes 

Adapting: 


  • Can you use honey instead of sugar? I don’t know. Let me know if you try it.
  • Apples or other fruit instead of pears? Can’t see why not. 

Results

The dessert was delicious and passed the test of Rick’s sweet tooth. 

It feels so good to eat something that you grew and preserved yourself. 
✔️ Home grown
✔️ Home preserved
✔️ Home cooked 
- Debbie





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