When I was in college I was quite obsessed with a Sophie Grigson’s apple and (fresh) ginger crumble recipe. I used to make it at least once a week for a few months much to the delight of my friends. I am not sure why, but I seem to have abandoned the simple pleasures of crumbles for some years (decades actually) preferring more complex recipes. Thankfully I realised just how shortsighted I have been and rediscovered the joys of tucking into a warm crumble… there’s nothing quite like it especially when the weather is cold and dreary outside.
I made my Pear and Stem Ginger Crumble with Clover – it is made with buttermilk, contains no artificial ingredients and it is much lower in fat that butter… which means this crumble is less calorific but no less delicious (yay!). My obsession with stem ginger is still going strong as you can see and it goes incredibly well with pears – a match made in heaven in fact. I served my crumble with a little pouring cream but vanilla ice cream would be fantastic with it as well. The recipe is simple enough for a child to make (with a little supervision) so if you have enthusiastic little helpers in the kitchen you might want to ask them to make the crumble topping.
150g | 5.3oz golden caster sugar
- Preheat the oven to 180C (350F).
- Put the flour, sugar, ground ginger and salt in a bowl. Add the Clover and use your fingers to rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Place the chopped pears and stem ginger in an ovenproof dish. Sprinkle with the sugar, flour and ground ginger and then drizzle with the stem ginger syrup. Dot the filling with the Clover.
- Spoon the crumble topping over the dish and tap it gently on the countertop so that is settles.
- Scatter the flaked almonds and Demerara sugar over the crumble and bake for 35-40 minutes until golden brown on top. If the almonds are browning too much you might want to tent the crumble with some foil.
- Let the crumble cool for 5 minutes then serve warm with cream or vanilla ice cream.
Jo of Jo's Kitchen says
This looks amazing! I love crumbles. They are so easy to make. I have been making them since I was a child and am looking forward to teaching my boys how to make them
botanicalkitchen says
Incredibly short sighted! Crumble is the best pudding/dessert/sweet treat in the world! Nothing beats it and this version of yours looks stunning and I can smell it from here. You're not far from me I think. I'm getting in the car now. Pop the kettle on please!
Emmyw says
Oh I do love a good crumble Lucy. This looks fab. How funny that I used to cook crumble regularly for my friends at university too! I think it's just so warm and comforting it's the ideal winter warmer and makes everyone feel better. I've never tried a pear crumble though – great idea!
Jemma @ Celery and Cupcakes says
Pear and ginger work so perfectly together. This looks wonderful Lucy!
Grace says
Pear and ginger is one of my favourite flavour combinations so this is definitely one I'll have to try – thanks for sharing.
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Chris says
I am going to try this today. It looks delicious and simple to prepare. A great combination.
Hannah Hossack-Lodge says
Crumble is one of my favourite desserts, it is so comforting, I really wish I had some right now! I haven't tried a pear and ginger one before but I think it might become a new favourite!
Lucy Parissi says
I am in love with stem ginger – it really enhances so many desserts. Pear and ginger are amazing together.
Angela Field says
I love a crumble and it's perfect to prepare when you have people coming for dinner as you can make it all in advance.
Louise | Cygnet Kitchen says
You can't beat a crumble, Lucy, its my standby midweek dessert! I love your stem ginger and pear version!
Lucy Parissi says
I need to make your sticky pear cake Louise – it looks amazing!
[email protected] says
I've been eating lean and mean for the last 4 days and I am craving this crumble something fierce right now. I wish I could have at least a sniff. The aroma must've been amazing when it was baking. Beautiful!
Roxana says
I love this and I can't wait to make it during the holidays! 🙂