Save My neighbor brought over a bag of pears from her tree last October, more than I knew what to do with. They were perfectly ripe, bordering on too soft, and I didn't want a single one to go to waste. I remembered crumbles from childhood, how forgiving they were, and decided to wing it with what I had in the pantry. The smell that filled the kitchen that evening, warm cinnamon and caramelized fruit, made me wish I'd discovered this years earlier.
I made this for a small dinner party once, convinced I should've gone with something fancier. But when I brought it to the table still bubbling, with vanilla ice cream melting into the crevices, everyone went quiet and just ate. One friend scraped her bowl clean and asked if there was more. That's when I realized simple done right always wins.
Ingredients
- 6 ripe pears, peeled, cored, and sliced: Choose pears that yield slightly to pressure but aren't mushy, Bartlett or Bosc work wonderfully and hold their shape during baking.
- 2 tbsp lemon juice: This brightens the pears and keeps them from browning while you prep the topping.
- 1/4 cup granulated sugar: Just enough to coax out the natural sweetness without making the filling overly syrupy.
- 1 tsp vanilla extract: A touch of vanilla deepens the warmth and rounds out the cinnamon.
- 1/2 tsp ground cinnamon: The backbone of flavor here, it makes the whole dish smell like autumn.
- 1 tbsp all purpose flour: This thickens the juices so they don't turn the crumble soggy.
- 1 1/4 cups all purpose flour: The base of the topping, giving structure to those golden, crumbly clusters.
- 1/2 cup rolled oats: Adds texture and a rustic, hearty chew that makes each bite more interesting.
- 1/2 cup light brown sugar, packed: Brown sugar brings a subtle molasses note that white sugar just can't match.
- 1/2 tsp ground cinnamon (for topping): Doubled up in the topping to make sure every layer tastes intentional.
- 1/4 tsp salt: Don't skip this, it balances the sweetness and makes the butter taste richer.
- 3/4 cup unsalted butter, cold and cubed: Cold butter is non negotiable, it's what creates those coveted crumbly chunks instead of a greasy paste.
Instructions
- Preheat and Prep:
- Set your oven to 375°F (190°C) and lightly grease a 9 inch baking dish. This gives the oven time to come to temperature while you work.
- Toss the Pears:
- In a large bowl, combine the sliced pears with lemon juice, sugar, vanilla, cinnamon, and flour, tossing gently until every slice is coated. Spread them evenly in your prepared dish, smoothing the top so they bake uniformly.
- Make the Crumble:
- In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work it in until the mixture looks like coarse crumbs with some pea sized chunks still visible.
- Top and Bake:
- Scatter the crumble evenly over the pears, pressing down gently in a few spots to help it hold together. Bake for 35 minutes, until the topping is deeply golden and you see bubbles breaking through at the edges.
- Cool and Serve:
- Let it cool for about 10 minutes so the filling settles and you don't burn your tongue. Serve it warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling indulgent.
Save There was a rainy Sunday when I made this just for myself, no occasion, no guests. I ate it straight from the dish with a spoon, still warm, while reading at the kitchen table. It felt like the kind of small luxury that doesn't need an audience to matter.
Choosing Your Pears
I've learned that firm pears won't soften enough during baking and end up disappointingly crunchy, while overly ripe ones can turn to mush. Look for fruit that gives just a little near the stem when you press gently. If all you have are hard pears, let them sit on the counter for a day or two, they'll ripen faster than you think.
Customizing the Topping
Once I added a handful of chopped pecans to the crumble and it became my new favorite version, nutty and even more satisfying. You can also swap half the oats for shredded coconut if you like that tropical hint. Just keep the butter ratio the same and you'll be fine.
Storing and Reheating
Leftovers keep covered in the fridge for up to three days, though the topping will soften a bit. To bring back some of that crunch, reheat individual portions in a 350°F oven for about 10 minutes instead of the microwave. I've even eaten it cold for breakfast with yogurt, no shame.
- Let the crumble cool completely before covering to avoid condensation that makes it soggy.
- Freeze unbaked crumble tightly wrapped for up to a month, bake straight from frozen adding 10 extra minutes.
- Serve with vanilla ice cream, whipped cream, or even a drizzle of heavy cream for pure comfort.
Save This crumble has become my go to whenever I want something sweet without the stress of perfection. It's generous, forgiving, and always tastes like someone cared enough to make dessert from scratch.
Recipe FAQ
- → Can I use canned pears instead of fresh?
Fresh pears work best for texture and flavor, but well-drained canned pears can be used in a pinch. Reduce the sugar to 2 tablespoons since canned pears are already sweetened.
- → What type of pears work best for baking?
Firm, ripe pears like Bosc, Anjou, or Bartlett hold their shape well during baking while becoming tender and juicy. Avoid overly soft pears that may turn mushy.
- → How do I know when the crumble is done?
The topping should be golden brown and crispy, with the pear filling bubbling around the edges. If the top browns too quickly, cover loosely with foil and continue baking.
- → Can I make this ahead of time?
Yes, prepare the filling and topping separately up to a day ahead. Assemble just before baking. Alternatively, bake completely and reheat at 350°F for 15 minutes before serving.
- → How should I store leftovers?
Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 10-15 minutes to restore the crumble's crunch.
- → Can I freeze pear crumble?
Yes, either unbaked or baked. Freeze unbaked for up to 3 months and bake from frozen, adding 10-15 extra minutes. Baked crumble can be frozen and reheated in the oven.