Looking for a Thanksgiving dessert alternative? These individual fruit crumbles will surprise and impress your guests. This is one of my favorite Ina Garten recipes for both it’s simplicity and deliciousness. Her original recipe uses a different filling, but I typically switch mine out and try different fruit combinations based on what’s in season.
For my Fall crumble, I used ripe Bosc pears, Honeycrisp apples, blueberries and cranberries. The apple and pear are the foundation of the filling, the cranberries add a hint of tartness and the blueberries hold the mixture together. Both berries create the beautiful deep red/blue color in the dish. Sprinkle on a brown sugar crumble to add some sweetness and a crunch. Top it all off with a scoop of vanilla ice cream and you’ve got the perfect pie alternative.
- For the fruit:
- 1 ripe Bosc pear, peeled and cored
- 1 large Honeycrisp apple, peeled and cored
- ¾ cup fresh blueberries
- ¼ cup dried cranberries
- 1 teaspoons grated lemon zest
- 1 tablespoons freshly squeezed lemon juice
- ¼ cup granulated sugar
- ⅛ cup all-purpose flour
- For the crumble:
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- ⅛ cup light brown sugar, lightly packed
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ½ stick cold unsalted butter, diced
- Preheat the oven to 350 degrees F.
- Peel the apple and pear, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries and cranberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a bowl. Mix on low speed with an electric mixer until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
- Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. Enjoy!
Ken says
November 29, 2013 at 11:03 pmI can affirm how great this desert tastes – really good plus you get your own.
Nancy Artz says
December 2, 2013 at 3:59 pmSounds Yummy!!!! I’m going to give this a try for our Christmas Eve gathering! We love your post’s! Keep them coming!
kellyjartz says
December 3, 2013 at 4:04 amThanks Nancy! You’ll have to let me know how it turns out!
jaqueleen says
December 6, 2013 at 6:12 amI will make this one for sure! Love a berry crumble! 🙂
catch nyc says
September 15, 2014 at 11:23 pmI have read so many posts concerning the blogger lovers
however this post is genuinely a pleasant article, keep it up.
kangertech e-smart clearomizer says
January 31, 2015 at 11:36 amHi would you mind sharing which blog platform you’re using?
I’m planning to start mmy own blog soon but I’m having a hard time choosing between BlogEngine/Wordpress/B2evolution and Drupal.
The reason I ask is because your layout seems different then most blogs and I’m looking for something
unique. P.S Aologies ffor being off-topic but I had to ask!
internet says
March 4, 2015 at 6:35 amI simply want to tell you that I am just very new to weblog and really liked your website. Very likely I’m going to bookmark your blog post . You certainly have perfect well written articles. Thank you for sharing your web-site.