A shared dessert can be easier to fit into brunch than a tray of individual pastries. Put one baking dish in the center, add a serving spoon and let guests decide whether they want a taste or a full bowl.
This feature highlights Deb Perelman’s pear, cranberry and gingersnap crumble at Smitten Kitchen, adapted from Sweet Melissa Patisserie. Pears and cranberries sit beneath a topping made with gingersnap crumbs; there is no pastry base.
Give dessert its own moment
Our suggestion is to serve the crumble after clearing the savory dishes, with coffee or tea and small bowls. Offer plain yogurt or vanilla ice cream separately if you want an accompaniment, rather than covering the whole dish before it reaches the table. That keeps the topping visible and gives guests a choice.
Use Perelman’s full recipe for fruit quantities, topping proportions and baking guidance. Her source page also explains the adaptation behind the dish.
Recipe credit: Deb Perelman of Smitten Kitchen, adapted from Sweet Melissa Patisserie. Read the complete recipe. Browse more seasonal food features.