Tender Pears with Golden Crumble (Print version)

Juicy pears beneath a thick, buttery crumble topping. Simple, comforting, and irresistibly delicious.

# What You'll 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 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 oven to 375°F (190°C).
02 - In a large mixing bowl, toss sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and all-purpose flour until evenly coated. Transfer mixture to a greased 9-inch baking dish and spread evenly.
03 - In a separate bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. Add cold, cubed butter and rub mixture with fingertips or use a pastry cutter until texture resembles coarse crumbs with some larger chunks remaining.
04 - Sprinkle crumble topping evenly over pears, pressing down gently to create a thick, compact layer.
05 - Bake for 35 minutes until topping is golden brown and pear filling bubbles at the edges.
06 - Allow crumble to cool for 5-10 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The crumble topping stays thick and crunchy, not sad and soggy like some recipes that skimp on butter.
  • Pears turn buttery soft and sweet in the oven without falling apart into mush.
  • It comes together fast enough for a weeknight but feels special enough to serve guests.
  • You can eat it warm right from the dish with a spoon and no one will judge you.
02 -
  • If your butter isn't cold enough, the topping will turn greasy instead of crumbly, I learned this the hard way on a warm summer day.
  • Don't overmix the topping, you want uneven pieces, not a paste.
  • If the top starts browning too fast, tent it loosely with foil for the last 10 minutes.
03 -
  • Use a pastry cutter if you have one, but your hands work just as well and you'll know the texture is right when you feel it.
  • Press the topping down gently before baking so it doesn't blow around in the oven and creates a thicker, more satisfying crust.
  • Serve it within an hour of baking for the best contrast between warm fruit and cold ice cream.
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