This is the first recipe I turn to after my mother shares juicy pears from her orchard. The down-home flavor of the not-too-sweet dessert is a welcomed alternative to apple crisp. Its crumbly topping and hint to caramel keep friends asking for more.
—Karen Ann Bland
The crumb topping of this pie is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipe—like I do sometimes—But they do make this quick-and-easy dessert extra good.
Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7.
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't eat it any other way.
-Amy Freeman, Cave Creek, Arizona
"Fruit is a good dessert for most any meal, but it seems to be even more special when it's dressed up like this," comments Jackie Heyer of Cushing, Iowa. Convenient canned pie filling makes this warm crumble a snap to prepare.
I created this special berry dessert with fresh tarragon from my garden. The pretty layers are laced with the tarragon’s mild anise flavor and a balance of sweet and salty ingredients. Yum! —Tamara Huron, New Market, Alabama
My husband loves fresh-picked blackberries at the height of summer, and mango is a favorite combination with the berries in this crumble. A little lime adds just enough zing to balance the sweetness of the filling.—Patricia C. Quinn, Omaha, Nebraska
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana