Do I have your attention? I’m sure I do. Now, how is a crumble, that most humble and homey of fruit desserts sensual? Well, having fixed this many times during the past few years and observing the “behavior” of the fruit involved, all I can say is: the cranberries pop! and the sugar melts…Okay. Maybe not, but it is good. Tangy and full of juice – perfect with a dollop of whipped cream or vanilla ice cream or with a cold glass of milk.
You can of course use different fruits according to season. This is a crumble using autumn/winter fruits. If you don’t use the cranberries and only use apple or apple/pear, then add about one fourth cup of apple juice and a teaspoon of lemon juice and adjust cooking times and sugar content. You can also add a nice splash of pear or apple brandy along with the vanilla as well. Not only a sensual, but an extremely adaptable fruit crumble.
I like best those desserts that are simple and full of fruit. My favorite birthday cake is apple pie and for my birthday this past weekend, I fixed apple pie. And it is all gone and very happily enjoyed!!! I hope you enjoy this crumble and I am sure you will agree with me on one thing – it’s good!!!
Autumn Fruit Crumble
2 cups fresh or thawed frozen cranberries
2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
2 apples such as Gala, peeled and cut into 1/2-inch pieces (I use Macintosh)
3/4 cup sugar, divided
1 1/2 tablespoons cornstarch
3/4 teaspoon pure vanilla extract
1 cup old-fashioned oats
½ cup chopped nuts – walnuts, or pecans or almonds (optional)
1/2 cup all-purpose flour
Pinch of salt
1 stick unsalted butter, softened
Directions
Preheat oven to 425°F with rack in middle. Stir together fruits, 1/4 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish. Stir together oats, flour, salt, nuts, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 30 – 40 minutes. Cool slightly before serving. Serves 6
public domain clip art
kanzen sakura 
Nov 19, 2014 @ 11:42:08
Reblogged this on Smorgasbord – Variety is the spice of life and commented:
Yesterday we had Norwegian cookies that apparently had quite a bit of omph in the bedroom. Today Sensual Fruit crumble.. from Kanzen Sakura – sound delicious but one wonders what recipe I shall find for tomorrow…..
Nov 19, 2014 @ 18:19:13
Cranberries, pears and apples? Oh my. What can be better than this. Saved this. Must wait for a special opportunity. Mm mm. I’m smacking my lips and I don’t even eat cakes. The fruit alone sounds heavenly. ❤
Nov 19, 2014 @ 20:09:18
The frit is heavenly….tart and sweet…and I just thought, some orange zest would be lovely in the fruit.
Nov 19, 2014 @ 20:54:04
Awesome. I agree about the orange zest. I always use it + orange juice to make cranberries. Yum.
Nov 19, 2014 @ 20:57:19
Yum indeed. We do a fresh relish of cranberries, oranges, and pecans…OMGoodness.
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Nov 19, 2014 @ 21:04:42
OMG goodness. Yes! I’ve put pecans in my cranberries one year and for whatever reason, it didn’t go well. Like I mentioned before they are meat and potatoes and don’t change a thing. They’re getting a little more adventurous or get no veggies because they won’t try them.
Nov 19, 2014 @ 21:13:44
It surprises me that a sous chef would be so conservative and that the variety of food they eat is minimal. It’s like a contradiction.
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Nov 20, 2014 @ 10:33:13
It’s mostly the sous chef’s parents who and close relatives who are picky. “What’s in that?” “What is that?’ “Oh I won’t like that.”
Nov 20, 2014 @ 10:54:24
It always makes me crazy when when people say that and haven’t tried it. It is so rude. They wouldn’t say to someone, oh, you’re an engineer? Wel, I wouldn’t like you! Makes my head a.c.h.e.
Nov 20, 2014 @ 11:12:32
😀 😀 But, they have been forced to be a l.i.t.t.l.e. more adventurous because I do ALL the veggies and lots of different kinds when we have family get togethers–or they’ll have nothing much on their plates.
Nov 20, 2014 @ 11:20:15
Good on you! Brad ‘ s family, on both sides, tend to cling to basic food and preparations. I can tell you, what will be served at any family potluck gathering at any time of the year, who will bring what…
Nov 21, 2014 @ 08:38:20
I know that story. Same here. Every durn time.
Nov 21, 2014 @ 08:48:16
I decided to break out of the mold. I don’t care that So-in-so brings devilled eggs. I’m taking them because mine are better. I think she puts salt, pepper, a little mayo and lots of paprika on top….oh my. After the first year of marriage and going to one of those events, I rapidly learned what to avoid.
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Nov 21, 2014 @ 09:27:37
My daughter kept telling me not to do anything ‘special’ because that crowd wouldn’t eat it. I like to think I am winning them over. It’s only taken 15 years.
Nov 21, 2014 @ 09:29:35
Well, it has taken me about that long to convince hubbie’s family, the few times I invite them to dinner, that veggies don’t kill, spices don’t make you high and get addicted to crack, and that a meal of always meat and several starches isn’t a laid down law. 14 years….
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Nov 21, 2014 @ 09:53:49
😀 ;-D So, we understand each other. 😀
Nov 21, 2014 @ 10:17:09
😊
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Nov 22, 2014 @ 14:28:53
❤
Nov 19, 2014 @ 20:20:08
I do like this crumble – looks delicious!!
Nov 19, 2014 @ 20:23:17
It is! And adaptable. But the cranberries are wonderful. I hope you are well. I saw on the weather map NY is getting all kinds of big snow!
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Nov 19, 2014 @ 20:25:06
Yep that would be us! Pictures and a video is on my blog. We will survive – we always do. 🙂 I love the idea of cranberries especially at this time of year. How are you doing?
Nov 19, 2014 @ 20:35:23
Fine…cold but dry. Almanac says Dec, will be rainy, snowy, cold. So enjoying the dry sunny weather until then! I have made this with just cranberries. I buy extra bags and put in my freezer to pull out all through t o spring.
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Nov 20, 2014 @ 22:23:43
Yum! Sounds so good. My husband doesn’t care much for cranberries. I wonder if he would like this? I will have to copy it.
Nov 20, 2014 @ 22:46:40
Tart cherries could be substituted but it would have a different taste. Try it with the cranberries or cut down on the cranberries and use more apple and pear. Adjust the sugar and try adding a bit of orange zest for some zip, if he doesn’t like the original. I hope it works for you. It is unusual and it is good.
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Nov 20, 2014 @ 22:50:35
Thank you for the tips. He does like cherries very much. That might be a good thing to try after trying the original recipe. Have a good night. 🙂
Nov 20, 2014 @ 23:06:39
Thank you for reading the post and commenting. Good night to you as well. Please let me know how it turned out f or you.
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Nov 21, 2014 @ 22:36:25
Not sure what is more delicious–the crumble or your verve, my friend. Wait. I think ’tis the latter. Thanks for all of the delight. xoxo
Nov 22, 2014 @ 09:50:04
You made me smile hugely this morning! So I hope my verve has done the trick and you’ll give this one a go. And you are the delight. 💗
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Nov 23, 2014 @ 10:19:46
Yum yum! Can’t wait to try it!
I’d love to be at your house around the holidays. I can feel the love pour from your words, as I imagine they pour from your food. Happy holidays my friend.
Nov 23, 2014 @ 10:23:04
Thank you for such a lovely comment. I learned a t a young age, from my grandmother and my father, the seasoning for food is love. Hunger may be the best sauce, but love seasons best. It is one of the joys of my life to cook for those I love. ♡
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Nov 23, 2014 @ 10:24:05
And as I hit send too soon, I wish you much love and joy over the holidays and in the coming year.
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Dec 12, 2014 @ 01:57:42
Love your description and the recipe Kansen, shall try it very soon. I’ve never put the corn flour in with the fruit, but it sounds really good!
Dec 12, 2014 @ 07:23:55
The cornstarch acts as a thickener. If you have used regular flour for this purpose, then go ahead and just do that.