I didn’t discover the Redwall books until I was a teenager, but once I did, I was hooked. I love everything about these books. The simplistically beautiful setting, the adorable characters, and of course the descriptions of food! Food plays a major part in the lives of the creatures who live at Redwall Abbey, and the author goes to great lengths to describe the feasts in detail.
In Doomwyte, which is the 20th of the 22 books in the series, the characters have a marvelous picnic feast by the riverbank. Included in this feast is “damson pear crumble.” After some research, I discovered that damson is a kind of plum. I love plums, but they are not in season right now, so I had to leave them out. Pears aren’t in season either, but it is really easy to find canned pears…not so much with canned plums. To give the crumble a bit of the purple color missing from the plums, I added some frozen blueberries to the mix.
A “crumble” is also what we might call a “crisp.” Usually a base of syrupy fruit cooked with a crumbly oat topping. The great thing about this crumble is that it is really adaptable. You can make it all year long, using whatever fruit happens to be in season or whatever fruit you can find canned.
Blueberry Pear Crumble Recipe –
Doomwyte – Redwall
- 2 cups pears, peeled and sliced
- 1/2 cup blueberries, frozen or fresh
- 1 Tbsp. lemon juice
- 3 Tbsp. brown sugar
- 5 Tbsp. quick-cooking oats
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 Tbsp. nuts (optional)
- 3 Tbsp. butter, cold
- Place the pears and blueberries into a pie dish or deep baking pan.
- Sprinkle the lemon juice on top of the fruit.
- In a separate bowl, combine the brown sugar, oats, cinnamon, nutmeg, and nuts.
- Cut the cold butter into the oat mixture until combined and crumbly.
- Sprinkle the oat mixture on top of the fruit.
- Bake at 350 degrees F for 20 minutes.
I think the Friar might suggest serving this crumble with ice cream or whipped cream, but it is also perfectly delightful on its own.
I chose to leave out the nuts, because I don’t like them, but adding nuts would give this dish a distinctly Redwall feel.
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