Autumn Fruit Crumble

I grew up in a home where my two sisters and I learned to bake before our birthdays hit the double digits. Before we learned to read, before we wore a training bra, before we could drive a car, we were baking. As young as four or five, we’d be enlisted to help stir a cake batter, knead a streusel dough or lick the beaters from my mom’s “famous” chiffon cake. So I was pretty stoked when I rented my first apartment at age twenty and finally had my own kitchen, which meant I could bake to my heart’s content.

And yet, bizarrely, the first foodstuff I prepared in the new, steamer trunk-sized kitchen, was not a cake. Nor was it cookies, brownies, a pie, a soufflé–or any other baked good. No, the first dish I cooked up in the miniature kitchen was split pea soup with ham.

Split pea soup with–what?!?!

I know. It seems weird to me, too. You see, my dad (who owned a butcher shop at the time) wanted to give me something pragmatic as a housewarming gift. So he gave me a cooked ham. Was it because my boyfriend back then–for whom I was itching to cook–loved ham? (Unlikely, since my dad disapproved of said bf). Was it because the meat was pre-cooked, and, therefore, could survive the trip between Montreal and Windsor, where I returned after my long weekend at home? (Again, probably not. My parents had sent along much more perishable items, such as fresh cheeses or homemade chocolate chip cookies, before that). Was it because I’d been home for Easter Weekend, and my dad’s butcher shop was burdened with an abundance of unsold ham left over after the holiday, which he chose to pawn off on save from the garbage bin generously bestow upon me? (Bingo).

And so, I dutifully cooked the pea soup, took one taste and determined that I abhorred it, then donated the entire batch to my boyfriend and his housemates. (It was a perfectly lovely ham and pea soup, I’m sure, but even back then I wasn’t exactly fussy on meat).

I then decided I’d turn to what I knew best–baking! In the first week alone, I’d already mixed up all my favorites: brownies (dense, moist, fudgy, with whole squares of Caramilk chocolate bars embedded within); my mom’s recipe for “Surprise Crackles” cookies (also known as “Chocolate Crinkles“–a rich, melty, puffed chocolate cookie coated in powdered sugar, which “crackles” into mosaic patterns as they bake); Tunnel of Fudge cake (a precursor to chocolate lava cake and a recipe I’d copied down during a summer at my cousin’s in Boston); the Nurse’s recipe for Nanaimo Bars (chewy coconut and chocolate bars); and the ubiquitous chocolate chip cookies, which I had first learned to make alongside my dad’s Great Aunt Yetta.

And then, semi-comatose from my cacao overdose, I began to look further afield than chocolate.

One of my classmates at the time, a pseudo-hippie with a health foodie streak (as I recall she introduced me to true bran muffins, the first time I’d had them made with actual wheat bran rather than All-Bran cereal) brought over a pan of apple crisp/crumble. For someone whose previous reaction to apple desserts had been tepid at best, I found that crumble to be a revelation. Who knew that when you combined apples with sweet, cinnamony, oatmeal-and-butter topping that they’d be transformed into something ethereal?

I must admit that I went on a bit of an apple crumble binge (do we detect a pattern here?). I tried mixing apples with raisins for more sweetness and textural variety (not a fave); using several different types of apples in one crisp (lovely); and experimenting with various proportions of apple-to-crisp-topping (I definitely preferred a heavier topping-to-apple ratio).

What I loved about the recipe was that you didn’t really need a recipe: just grate up some apples, add cinnamon and sugar, then pinch together your flour,sugar and butter, add oats and cinnamon to taste, sprinkle, bake, and eat. I could mix it up, bake it and have sugary juices trailing down my chin all within 40 minutes. And best of all, it made a delicious cold breakfast the next morning. Much more forgiving than cakes or cookies, crumble could be infinitely altered and the proportions changed without too much negative impact.

This particular version goes beyond apple alone, to combine our first fruit with pear and cranberries. The trio works particularly well together, the solid, robust apple providing structure to the meltingly soft pear and the sometimes too-tart cranberry. Yet mixed together, they create a beautiful synergy. The crumble topping itself is also grain-free, but believe me, you won’t miss the oats. Once baked, it browns and its sweetness deepens to a perfectly crisp and crumbly topping. We loved this dessert. Next time, I’d heed the HH’s suggestion and top it with some coconut whipped cream as well. Divine!

I’ve had my own kitchen for quite some time by now, and it’s true, the novelty has worn off. But baking? Well, that never gets old.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to via email. You’ll get recipes as soon as they’re posted, plus weekly updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]



  1. This sounds wonderful. Pear, apple and cranberries together taste so good! I have about a cup of cranberries left from making my cookies, and I haven’t eaten breakfast yet, so I will have to make this. Right now! thanks a bunch 🙂

  2. What a beautiful fall dessert! I’m still trying to think of something to make for this SOS challenge. I will probably just make it in under the wire 🙂

  3. Wow, that looks so good! I am a new fan of coconut flour, and coconut oil! I am always looking for fun new ways to enjoy both products:-) How interesting to include potato starch:-) This recipe sounds beautiful! Hugs, Terra

    • Terra, it works so beautifully in this type of recipe, you won’t miss the grains at all. I’ve tried it in regular baking with less success, though. . . although I do love the flavor.

  4. This reminds me so much of my mum’s apple and rhumbarb crumble, which has always been dairy and gluten free! I can’t wait to try this; so excited by the coconut flour addition!

  5. Like, Hannah, I’m so excited about the coconut flour too! I just discovered coconut flour and I’m obsessed with its flavor and texture. Don’t know why, but it REALLY reminds me of shortbread! Yumm… Thanks for this recipe, Ricki! 🙂

  6. *”Like Hannah,” Ignore that comma in between, please! I’m no valley girl! Haha!

  7. I adore cranberries! My Aunt makes a fantastic cranberry loaf at Christmastime. I tried to recreate it last year but it didn’t work out. I might have to fit in in before the month’s out! Your crisp looks fabulous!

  8. sounds great – I love hearing about your experiments when you were first cooking – can see that you have been experimenting with baking a long time – no wonder you seem such a natural at it – I just wish I had been able to share a house with you and sample it all. Though I wasn’t very keen on baked apples because my mum made them all the time, this year I have suddenly had a yen for apple in sweet bakes. So I love the look of yours

  9. Wow, that looks delicious! Can’t wait to try it out! Thanks for sharing.

  10. Mmmm…getting hungry just looking at it. and it’s not surprising that you’re a lifetime baker!


  1. […] I have quite a few things to share with you. First, I finally came up with something to submit to Diet Dessert and Dog’s SOS challenge.  Woohoo! I actually came up with TWO things to submit I’m going to share both recipes, but […]

  2. […] I finally came up with something to make for Diet Dessert and Dogs SOS monthly challenge, I felt so creative that I used some of my left over ingredients to make another […]

  3. […] Sugar-Free Vegan Caramel Apples Vegan Pumpkin Bread Pudding Autumn Fruit Crumble […]

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.