I love the transition between seasons. There’s just something so cosy about the temperature dropping and cocooning at home or going for dinner at a friend’s house instead of meeting up in town because it’s just too damn cold.

Tonight, a friend is having a few of us over for dinner and I wanted to take a warm winter dessert that wouldn’t take any prep when I get there because he literally has nothing in his cupboards… and by nothing, I mean absolutely nothing – not even salt and pepper!! I bet you’re wondering what we’re going to have for dinner… So am I! :)

I made a pear and apple crumble with a good kick of fresh ginger and I’m not going to lie, I’ve been munching on it throughout the day. Don’t worry, I’m not taking a half-eaten dessert over – I did actually make two.

This is definitely a winter warmer and gets your house smelling a little like Christmas! (too soon??)

Swiss food blogApple, pear and ginger crumble, serves 4

  • 2 large pears peeled and cut into smallish chunks
  • 3 apples peeled and cut into smallish chunks
  • 1 tablespoon freshly grated ginger
  • juice of half a lime
  • 2 tablespoons water
  • 1 tablespoon flour
  • 1 tablespoon caster sugar
  • 1 teaspoon ground ginger


For the crumble:

  • 200g butter cut into cubes
  • 250g flour
  • 175g sugar
  • 2 teaspoons spices used for gingerbread (you can buy little packets of épices pour pain d’épices here in Switzerland at the Coop and the Migros)
  • 1 teaspoon ground ginger
  • a good pinch of salt


Preheat oven to 200°C. Add the chunks of apple and pear and the grated ginger into a bowl. Cover with the juice of half a lime and 2 tablespoons water. Add flour, sugar and the ground ginger and mix well so all the fruit is well coated. Place in an ovenproof dish and into the oven for 10 minutes.

Pear and apple crumbleWhile the fruit is in the oven, make the crumble. Add the butter and flour to a large mixing bowl and use your hands to crumble them together until you get a fine breadcrumb texture. Add all other ingredients and mix.

Place onto a baking tray. You want some fine crumble and you can also use your hands to press some of the mix together so you get some bigger chunks.

Place in the oven for 15 minutes with the fruit (the fruit should cook for a total of 25 minutes).

the best crumble recipeWhen the fruit is soft and the crumble just golden, remove from the oven and cover the fruit with a generous amount of crumble.

You can either serve this just after adding the crumble on the top or you can set it to the site and re-heat it in the oven for 15-20 minutes after dinner.

Sofia Clara food blogWhat are your favourite winter dessert? I’d love to know.

I keep think I must re-create my aunt’s stick toffee pudding… it is to die for!

Thanks for stopping by and have a lovely evening! xS