Pin it My neighbor showed up one autumn morning with a basket of pears from her tree, more than she could possibly use. I'd never baked with pears before, only apples, but something about their soft fragrance made me want to try a crumble. The kitchen smelled like butter and cinnamon for hours, and when I pulled it from the oven, the top was so golden and craggy I almost didn't want to break into it. Almost.
I made this for a small dinner party once, and everyone went quiet after the first bite. One friend scraped her bowl clean and asked if there was more in the kitchen. There wasn't, because I'd already snuck a serving before anyone arrived. That's the kind of dessert this is.
Ingredients
- 6 ripe pears, peeled, cored, and sliced: Use pears that yield slightly when pressed but aren't mushy, Bartlett or Bosc work beautifully and hold their shape.
- 2 tbsp lemon juice: This keeps the pears from browning and adds a little brightness that balances the sugar.
- 1/4 cup granulated sugar: Just enough sweetness without turning the filling into syrup, let the pears shine.
- 1 tsp vanilla extract: A warm backdrop that makes everything taste more like itself.
- 1/2 tsp ground cinnamon: The cozy spice that makes your kitchen smell like a hug.
- 1 tbsp all-purpose flour: This thickens the juices so you don't end up with a soupy bottom.
- 1 1/4 cups all-purpose flour: The structure of your crumble topping, don't skimp or it won't hold together.
- 1/2 cup rolled oats: They add texture and little pockets of chew between the buttery crumbs.
- 1/2 cup light brown sugar, packed: Brown sugar gives the topping a deeper, almost caramel flavor.
- 1/2 tsp ground cinnamon: A second dose in the topping ties everything together.
- 1/4 tsp salt: Never skip salt in sweet things, it makes every other flavor louder.
- 3/4 cup unsalted butter, cold and cubed: Cold butter is non-negotiable, it creates those big, crunchy clumps you want.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it's ready when you are. This temperature gives you a golden top and tender fruit without burning anything.
- Prepare the pear filling:
- Toss the sliced pears with lemon juice, sugar, vanilla, cinnamon, and flour in a large bowl until everything is evenly coated. Spread them in a greased 9-inch baking dish, smoothing the top so they bake evenly.
- Make the crumble topping:
- Combine the flour, oats, brown sugar, cinnamon, and salt in another bowl. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until you have a mix of coarse crumbs and some pea-sized chunks, those chunks become the best crispy bits.
- Top and bake:
- Sprinkle the crumble mixture evenly over the pears, pressing down gently to create a thick layer. Bake for 35 minutes, until the topping is deeply golden and you can see the pear juices bubbling up at the edges.
- Cool and serve:
- Let it cool for about 10 minutes so you don't burn your tongue. Serve it warm, ideally with a scoop of vanilla ice cream melting into the fruit.
Pin it One evening I served this to my dad, who isn't much for desserts. He ate two bowls and then asked if I'd written the recipe down. That's when I knew it was a keeper, not because it was fancy, but because it tasted like something worth remembering.
Choosing Your Pears
Pears ripen from the inside out, so don't wait until they're completely soft or they'll turn to mush in the oven. I press gently near the stem, if it gives just a little, they're ready. Bartlett pears are my go-to because they're sweet and juicy, but Bosc hold their shape better if you like firmer fruit. Avoid rock-hard pears unless you have a few days to let them sit on the counter.
Making It Your Own
I've swapped half the pears for apples when I had both sitting around, and it was just as good with a little more tartness. A handful of chopped walnuts or pecans mixed into the topping adds crunch and a nutty richness. Once I added a pinch of nutmeg to the filling on a whim, and it made the whole thing taste more complex, like something from a bakery.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days, though the topping softens a bit. I reheat individual portions in the oven at 350°F for about 10 minutes to crisp the top back up, microwaving works in a pinch but you lose that crunch. Sometimes I eat it cold straight from the fridge for breakfast with yogurt, and I'm not sorry about it.
- Cover the dish tightly with foil or plastic wrap before refrigerating.
- Reheat in the oven for the crispest results, not the microwave.
- It freezes well for up to a month, thaw overnight and reheat before serving.
Pin it This is the kind of dessert that makes your house smell like home and doesn't ask much of you in return. I hope it becomes one of those recipes you make without looking, the kind you can count on when you need something sweet and simple.
Recipe FAQs
- → Can I use different types of pears?
Yes, any ripe pear variety works well. Bartlett, Bosc, or Anjou pears are excellent choices. Just ensure they're ripe but still firm enough to hold their shape during baking.
- → How do I know when the crumble is done?
The topping should be golden brown and crispy, and you should see the pear juices bubbling around the edges. This typically takes about 35 minutes at 375°F.
- → Can I make this ahead of time?
Yes, you can prepare the filling and topping separately up to a day ahead. Store them covered in the refrigerator, then assemble and bake when ready to serve.
- → Why is my crumble topping not crispy?
Make sure your butter is cold when mixing the topping, and avoid over-mixing. The mixture should resemble coarse crumbs with some larger chunks for the best texture.
- → Can I freeze pear crumble?
Yes, you can freeze it baked or unbaked. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding 10-15 extra minutes to the cooking time if unbaked.
- → What can I substitute for butter?
For a dairy-free version, use coconut oil or vegan butter. Keep it cold and use the same method to create the crumbly texture.