Pear Crumble

My grandmother always said pears are the shyest of fruits, holding their flavor until the last possible moment. When autumn arrives and the market stalls overflow with those mottled green and gold beauties, I grab them by the bagful. There is something so satisfying about the way a perfectly ripe pear yields to the knife but still holds its shape in the oven, and that transformation from firm to tenderly yielding is pure magic.

Last winter during a particularly brutal cold snap, my friend showed up at my door with a bag of pears she had rescued from going soft. We stood in my tiny kitchen, peeling and slicing while the snow piled up outside, and that simple afternoon of crumble baking turned into a monthly tradition. Now the scent of cinnamon and baking pears instantly brings me back to that cozy afternoon, steam fogging up the windows while we waited impatiently for the timer to ding.

Ingredients

• 6 ripe pears: They should give slightly when pressed but still hold their firmness, and I have learned that Bartlett and Bosc work beautifully together
• 2 tbsp lemon juice: This keeps the pears from turning brown and adds just enough brightness to balance the sugar
• 1/4 cup granulated sugar: Pears are naturally sweet, so this is just enough to coax out their juices without making it cloying
• 1 tsp vanilla extract: Pure vanilla makes a difference here, and I always add a splash extra because why not
• 1/2 tsp ground cinnamon: Warm and essential, but do not be tempted to add more or it will overshadow the delicate pear flavor
• 1 tbsp all-purpose flour: Just enough to thicken those beautiful pear juices as they bubble up
• 1 1/4 cups all-purpose flour: The foundation of your crumble, and please measure by weight if you can for consistency
• 1/2 cup rolled oats: These add the most wonderful chewy texture and nutty flavor to the topping
• 1/2 cup light brown sugar: Packed down tight, this gives the crumble its deep caramel notes and crispy edges
• 1/2 tsp ground cinnamon: A second dose of cinnamon because the topping needs its own warm spice moment
• 1/4 tsp salt: Do not skip this, it makes all the flavors sing and balances the sweetness
• 3/4 cup unsalted butter: Cold and cut into small cubes, this is what creates those irresistible buttery pockets throughout the crumble

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9-inch baking dish with butter, getting into all the corners so nothing sticks.

Prep the pears:

Peel, core, and slice them about half an inch thick, then toss immediately with lemon juice so they stay fresh and bright.

Make the filling:

Add the sugar, vanilla, cinnamon, and flour to your pears and fold gently until every slice is coated, then spread them evenly in your prepared dish.

Mix the dry topping ingredients:

Whisk together the flour, oats, brown sugar, cinnamon, and salt in a large bowl until everything is well combined.

Add the butter:

Toss in those cold butter cubes and use your fingertips to rub them into the dry ingredients until you have a mixture that looks like coarse crumbs with some pea-sized chunks remaining.

Assemble and bake:

Sprinkle the crumble evenly over the pears and press down very gently, then bake for 35 minutes until the top is golden and you see those gorgeous bubbles coming through.

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This crumble has become my go-to for dinner parties because it looks impressive coming out of the oven but requires almost no active cooking time. I love watching people hesitate politely, then go back for seconds when they realize just how good it is, especially with a scoop of vanilla ice cream melting into all those crevices.

Making It Your Own

Half the time I swap in a couple of apples for some of the pears, and that little bit of tart apple brightness cuts through the sweetness beautifully. Sometimes I toss a handful of chopped walnuts or pecans into the topping for extra crunch, and a pinch of nutmeg in the filling makes the whole thing feel a bit more special on cold nights.

Serving Suggestions

While vanilla ice cream is classic, I have also served this with a dollop of Greek yogurt for breakfast and felt absolutely no shame about it. A drizzle of heavy cream over warm slices is heaven, and in summer I even eat it cold straight from the fridge with my fork.

Make Ahead Tips

You can prepare both the filling and topping separately up to a day ahead, keeping them covered in the refrigerator until you are ready to bake. The crumble topping freezes beautifully for months, so I often double the topping portion and stash half in the freezer for those nights when comfort food is non-negotiable.

• If baking from refrigerated, add an extra 5 to 10 minutes to ensure the filling is bubbly hot throughout
• Leftovers keep well for 3 days, though the topping will soften slightly
• Recover that crunch by warming individual portions in a toaster oven for a few minutes

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There is something deeply satisfying about a dessert that feels fancy but comes from humble ingredients, especially when it makes your whole house smell like a bakery on a rainy afternoon.

Recipe FAQs

→ How can I tell if the pears are cooked through?

The pears should be very tender when pierced with a fork and the juices bubbling around the edges of the dish. The topping will also be golden brown and crisp.

→ Can I prepare this dish in advance?

Yes, you can prepare the pear filling and crumble topping separately and store them in the refrigerator for up to 24 hours. Assemble and bake just before serving for the best texture.

→ What are some good variations for the crumble topping?

For added texture, consider mixing in chopped nuts like walnuts or pecans. A pinch of ground nutmeg can also enhance the spice blend. You can also use other fruits like apples.

→ What is the best way to serve this dessert?

This is best served warm, shortly after it has cooled slightly from the oven. It pairs beautifully with a scoop of vanilla ice cream, a drizzle of custard, or a dollop of fresh whipped cream.

→ Is this suitable for a vegetarian diet?

Yes, this dessert is entirely vegetarian. It contains no meat or animal by-products other than dairy butter, which is suitable for most vegetarian diets. Use plant-based butter for vegan adaptation.