Berry & Pear Crumble with Vanilla Whipped Cream
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This is an incredible year round dessert and always a crowd pleaser. You can use any type of fruit, but I personally love the combination of berries and pear. This dish takes just 10 minutes to assemble, and 35 minutes to bake - I usually put mine in the oven when we are just about to sit down to dinner. Best of all, the entire crumble can be assembled and frozen for up to a month until you're ready to bake and eat it - so whenever I make one for the night of, I double the recipe and assemble an extra one to stash in the freezer for the next casual dinner party. The vanilla whipped cream comes together very quickly and is the perfect topping for the crumble. You can use a stand mixer, or just whisk it by hand. The key is to use the largest mixing bowl and whisk that you have - the more surface area, the faster it will whip!
Special Equipment
Ingredients
Directions
Preheat oven to 375 and prep your fruit.
Prepare the crumble filling by combining the berries, pear, 2 tablespoons of granulated sugar, 2 tablespoons cornstarch, and the juice from half a lemon in a medium mixing bowl. Gently toss or stir to coat the fruit evenly.
Transfer the fruit to a shallow baking dish (~1 quart size) and set aside while you make the crumble.
Make the crumble by combining the oats, butter, brown sugar, flour, salt, cinnamon, cardamom and sesame seeds in a medium mixing bowl.
Use your hands to mix everything together thoroughly until it all comes together in one mass, ~1-2 minutes.
If making crumble topping ahead, refrigerate until assembling (can be frozen for up to a month).
Assemble the crumble by gently breaking up the crumble into pieces and pressing it onto the fruit in the baking baking dish. You want the fruit as fully covered in as even a layer as possible.
Place the crumble on a rimmed baking sheet (to catch any drips and prevent your oven from smoking!) and bake at 375 F until the crumble topping is a deep golden brown and the fruit is bubbling, ~35 minutes.
Remove from the oven and let cool for at least 5 minutes before serving (or you will seriously burn your mouth!).
Serve, topped with fresh vanilla whipped cream! Leftovers, if there are any, make for a very decadent breakfast.
Place 1 cup heavy cream, 1 tablespoon vanilla extract, and 2 tablespoons confectioner's sugar in the largest mixing bowl you have.
Using a whisk (also the largest one you have), whisk the cream in rapid back and forth motions until the cream starts to thicken, ~2 minutes.
The whipped cream is ready when soft peaks form on the whisk.
Whipped cream can be made a few hours ahead and stored in the fridge until you are ready to serve!