Comforting Pear Crumble Dessert (Printable Version)

Tender pears with thick, golden crumble topping. A comforting British dessert perfect with vanilla ice cream.

# What You Need:

→ Pear Filling

01 - 6 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons fresh lemon juice
03 - 1/4 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon ground cinnamon
06 - 1 tablespoon all-purpose flour

→ Crumble Topping

07 - 1 1/4 cups all-purpose flour
08 - 1/2 cup rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed

# How-to Steps:

01 - Heat oven to 375°F (190°C).
02 - In a large mixing bowl, combine sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and flour. Toss until evenly coated. Transfer mixture to a greased 9-inch baking dish and spread in an even layer.
03 - In a separate bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt. Add cold cubed butter and work the mixture with your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
04 - Distribute crumble topping evenly over the pear filling, gently pressing down to form a cohesive layer approximately 1/2 inch thick.
05 - Bake for 35 minutes until the topping is golden brown and the filling is bubbling at the edges.
06 - Allow to cool for 5-10 minutes before serving. Present warm, accompanied by vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • It turns overly ripe pears into something truly special without any fancy technique.
  • The crumble topping bakes up thick and crunchy, with those irresistible buttery clusters that crackle under your spoon.
  • You can throw it together in twenty minutes and let the oven do all the heavy lifting.
  • It fills your home with the kind of warm, spiced fragrance that makes everyone wander into the kitchen asking what's baking.
02 -
  • Cold butter is absolutely essential for a crumbly, chunky topping; if it warms up too much in your hands, pop the whole bowl in the fridge for five minutes.
  • Don't skip the tablespoon of flour in the pear filling or you'll end up with a puddle of sweet juice that seeps into the crumble and makes it soggy.
  • Press the topping down gently before baking; it seems counterintuitive, but it helps create those big, crunchy clusters everyone fights over.
03 -
  • If your pears are very juicy, add an extra half tablespoon of flour to the filling to prevent a watery bottom.
  • For an even crunchier topping, sprinkle a tablespoon of coarse sugar over the crumble before baking; it creates a sweet, sparkly crust.
  • Let the crumble cool for at least ten minutes before serving so the filling thickens up and doesn't run all over the plate.
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