Pear Crumble with Golden Topping (Printable)

Tender pears beneath a thick, golden crumble topping. Perfect warm with vanilla ice cream for a comforting treat.

# What you'll need:

→ 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

# How to make it:

01 - Set oven to 375°F (190°C) and allow it to reach temperature.
02 - In a large mixing bowl, combine sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and flour. Toss until pears are evenly coated. Spread mixture evenly in a greased 9-inch baking dish.
03 - In a separate bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt. Add cold cubed butter and use fingertips or a pastry cutter to work the mixture until it resembles coarse crumbs with some larger chunks remaining.
04 - Distribute crumble topping evenly over the pear filling, pressing gently to create a thick, crunchy layer.
05 - Place in preheated oven for 35 minutes, or until the topping is golden brown and pear filling bubbles at the edges.
06 - Remove from oven and cool slightly before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • It rescues ripe pears before they go soft and turns them into something people actually ask for by name.
  • The crumble topping is forgiving, clumpy and golden, with none of the stress that comes with rolling dough.
  • You can assemble it in twenty minutes and let the oven do the rest while you clean up or pour yourself a drink.
  • It works just as well for a quiet Tuesday night as it does for a table full of guests who pretend they're too full for dessert.
02 -
  • Cold butter is non-negotiable, if it's soft the topping will spread into a greasy sheet instead of forming those coveted clumps.
  • Don't skip the tablespoon of flour in the filling, I learned this the hard way when pear juice pooled in the bottom of the dish and made everything soggy.
  • Press the crumble down gently before baking, it helps it hold together and gives you more of those crispy-edged clusters.
03 -
  • Use a light hand when tossing the pears with the filling ingredients, you want them coated but not bruised or broken.
  • If the topping starts browning too fast, tent the dish loosely with foil for the last 10 minutes of baking.
  • Let the crumble rest for at least 10 minutes after baking, the filling will thicken as it cools and won't run all over the plate.
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