Comforting Pear Crumble Dessert (Printable)

Juicy spiced pears beneath a golden, buttery crumble topping. Perfect with vanilla ice cream for a cozy treat.

# Ingredient List:

→ Pear Filling

01 - 6 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons 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 light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 3/4 cup unsalted butter, cold and cubed

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, toss the sliced pears with lemon juice, sugar, vanilla extract, cinnamon, and flour. Spread evenly in a greased 9-inch baking dish.
03 - In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and rub with fingertips or use a pastry cutter until the mixture resembles coarse crumbs with some larger chunks.
04 - Sprinkle the crumble topping evenly over the pears, pressing down gently to create a thick, crunchy layer.
05 - Bake for 35 minutes, or until the topping is golden brown and pears are bubbling at the edges.
06 - Cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • It rescues overripe pears and turns them into something golden and bubbling with possibility.
  • The crumble topping is so buttery and thick, it practically crackles when you break through with a spoon.
  • You can throw it together without a mixer or any fussy technique, just your hands and a little faith.
  • It fills your home with the kind of warm, sweet smell that makes people wander into the kitchen asking whats cooking.
02 -
  • Cold butter is non negotiable, if it softens too much the topping will turn dense instead of crumbly, so work quickly and keep it chilled.
  • Don't skip the tablespoon of flour in the filling, without it the pear juices can flood the dish and make the bottom soggy.
  • Let the crumble cool for at least 10 minutes, serving it straight from the oven means runny filling and burned tongues.
03 -
  • Use a light hand when pressing the topping, if you pack it down too firmly it bakes into a dense crust instead of a crumbly layer.
  • Rotate the dish halfway through baking if your oven has hot spots, this ensures even browning and prevents one side from getting too dark.
  • For extra caramelization, sprinkle a teaspoon of raw sugar over the crumble just before it goes in the oven, it creates little pockets of crunchy sweetness.
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