Friday 6 January 2017

Pear, Cranberry and Gingernut Biscuit Crumble.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the perfect dessert for a cold January weekend!
If you're anything like me, it's usually the apples that are the star of any crumble that you bake.
My mum is partial to a good apple crumble but this time, I persuaded her and everyone else to give this pear and cranberry one a try.
And, oh my gosh, it was good! If you've never strayed out of your crumble comfort zone, now is the time to do so.
Fresh pears make up the bulk of the filling. Their sweetness is amazing. And, that's one of the reasons they go so well with the sour cranberries. The crumble topping is made more flavourful and crunchy with the addition of gingernut biscuits. These biscuits give their crunch and wonderful aroma to everything.
Once the crumble has been baked, it's time to eat. At this time of year, nothing but lashings of hot custard will do with any pudding. Am I right?

Crumble, previously: strawberries with coconut whipped cream + brown butter biscuit crumble // breakfast apple crumble // my mums apple crumble // toffee apple crumble

A Simple List of Ingredients:

For the Gingernut Biscuit Crumble Topping:
1. Plain Flour
2. Caster Sugar
3. Soft Light Brown Sugar
4. Gingernut Biscuits
5. Salt
6. Ground Ginger
7. White Pepper
8. Unsalted Butter

For the Pear and Cranberry Fillling:
1. Pears
2. Fresh Cranberries
3. Caster Sugar
4. Vanilla Essence
5. Cornflour
6. Lemon Zest
7. Lemon Juice

Bismillah, let's begin!

Heat the oven to 180C and grab a deep, large baking dish. We'll start by making the gingernut biscuit crumble so that it's ready when we need it.

It's the easiest thing and everything comes together in one bowl.

Begin by throwing in 125g Plain Flour.

To sweeten things up, 50g Caster Sugar.

And, 40g Soft Light Brown Sugar.

Then, it's the turn of the gingernut biscuits. These guys will give their signature flavour and crunch to our crumble.

Take 130g Gingernut Biscuits. I used 13.

Blitz or bash them up into crumbs.

Add them to the bowl.

Along with an 1/8 teaspoon Salt.

An 1/8 teaspoon Ground Ginger. The ginger goes so well with the pears and cranberries.

And, an 1/8 teaspoon White Pepper. Again this gives another depth of flavour but you can leave it out if you haven't got it.

Grab a spatula and stir everything up ....

.... until well combined.

Then, take 120g Unsalted Butter.

Melt it in a pan or the microwave before letting it cool a little.

Pour it into the dry ingredients.

And, stir everything up until you have a crumble. I find that using my hands is easier towards the end. Set the crumble aside until needed.

Now, let's work on our filling. Starting with 5 large Pears (920g).

Preparing the pears is the easiest!

Slice the top and bottom off each pear.

Then, peel the pear.

Slice it in half through the middle.

And, remove the core. I like to use a melon baller to do this!

Then, slice the pear into 1/4 inch thick slices. They don't have to be perfect.

Once all the pears have been prepared, put them into a large, deep baking dish.

Then, take 200g Fresh Cranberries.

Add the cranberries to the pear.

To sweeten things up, add in 100g Caster Sugar.

1 teaspoon Vanilla Essence

To help thicken up the juices that the fruit will release when it bakes, add in 25g Cornflour.

Finally, add in the Zest of 1/2 Lemon.

And, 1 tablespoon Lemon Juice.

And, that's it for the filling.

All that's left to do is gently stir everything together until really well combined.

How easy was that? I love that the filling is stirred up in the baking dish. Saves on washing up!

To bake the crumble, sprinkle all the topping over the fruit.

Spread it evenly over the fruit.

And with that, the crumble is ready to bake!

Bake the crumble at 180C for 30-40 minutes until golden brown and bubbling. I like to put the dish onto an oven tray to catch any leakage.

Once the crumble is baked, serve immediately!

This crumble is great with ice cream, whipped cream and a favourite in our house in the winter months, hot custard!

Nothing but hot custard and crumble will do on a frosty day!

I love this crumble because it's so different from the usual apple. The pears give the sour cranberries so much sweetness and then the ginger biscuit topping has so much crunch and flavour. It's the best!

Pear, Cranberry and Gingernut Biscuit Crumble.

Prep Time: About 30 minutes.
Bake Time: About 30-40 minutes.
Serves: About 6 people.


For the Gingernut Biscuit Crumble
125g Plain Flour
50g Caster Sugar
40g Soft Light Brown Sugar
130g Gingernut Biscuits, blitzed into crumbs (I used 13 biscuits)
1/8 teaspoon Salt
1/8 teaspoon Ground Ginger
1/8 teaspoon White Pepper
120g Unsalted Butter, melted and cooled

For the Pear and Cranberry Filling
5 (920g) large Pears, peeled, cored and sliced 1/4 inch thick
200g Fresh Cranberries
100g Caster Sugar
1 teaspoon Vanilla Essence
25g Cornflour
Zest of 1/2 Lemon
1 tablespoon Lemon Juice

To Serve
Hot Vanilla Custard 
Vanilla Ice Cream

Heat the oven to 180C. Take out a large, deep baking dish and an oven tray to put it on.

Make the gingernut biscuit crumble:
Into a bowl, place everything except the melted butter. Stir together, pour in the melted butter and stir again until clumps begin to form. Set the crumble aside until needed.

Make the pear and cranberry filling:
Place everything into the baking dish and mix together until well combined.

Assemble the crumble:
Sprinkle the crumble topping evenly over the filling.

Bake the crumble:
Put the dish onto an oven tray. Bake at 180C for 30-40 minutes until golden brown and bubbling.

Serve hot with either custard, ice cream or whipped cream.

{adapted from smitten kitchen}

This Time One Year Ago:
bitter gourd curry - karela masala.

This Time Two Years Ago:
tuna fried rice.

This Time Three Years Ago:
bakewell tart.

Keep me in your duas please, and enjoy your crumble!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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