Meet the Cook: You can serve this crumble as a snack, and it's also great for a breakfast gathering or church supper. It is good hot...and good on the second day as well.
We're the parents of six grown children and grandparents of 11.
-Ginger Isham, Williston, Vermont
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust.
I've also found canned pears work as well as fresh, so that makes it even easier to prepare.
-Kezia Sullivan, Sackets Harbor, New York
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.
This super-easy dessert features sweet blueberries with a brown sugar, almond and oat crumbly topping that only gets better with the cool creaminess of vanilla ice cream. “Try it with other fruit, such as peaches, for a different variety,” suggests Elizabeth Tomlinson of Morgantown, West Virginia
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. —Ruth Ann Stelfox of Raymond, Alberta
Recalls Mary Ann Dell in Phoenixville, Pennsylvania: "A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping."