Delicious, Easy Pear Crumble

This pear crumble (or pear crisp) is so easy to put together: a layer of buttery, oaty crumble coats a layer of sweet, soft pears. Perfect with a scoop of ice cream.

Hey friends! My cookbook’s official publishing date is today! To celebrate the occasion, I am sharing with you one of the recipes from the book: A pear crumble or pear crisp, however you like to call it.

It is foolproof in preparation, beyond delicious in taste, and works well with virtually any kind of fruit. And this pear crumble is perfect for those cold winter days. 

About this recipe:

The crumble topping is made with butter, oats, brown sugar and walnuts. This recipe can be made with or without oats, and can also be made nut-free. 

It’s great for beginners, and more advanced bakers. If there’s one easy baking recipe that should you started with baking, it’s how to make a crumble. 

It is easily customisable. I’ve tried this recipe with apples and raspberries, other berries, plums, rhubarb and peaches and all work beautifully and are an especially wonderful way to use fruit in the fall. Just be sure to note that each fruit has a different level of sweetness so you may need to add several spoonfuls of sugar to amplify the taste.

It is low in sugar. For this recipe, I used pears, which require little to no added sugar as their natural sweet, syrupy flavor necessitates very few additions. I have recently developed an affinity towards baked pears. My mom and I polished off the crumble in one sitting. You’ll want to serve this pear crumble in generous portions, with a nice scoop of vanilla ice cream. 

This delicious pear dessert belongs to the September array of my cookbook, because it’s a perfect start to fall. And if you like this easy crumble recipe, you will love the other recipes in the book!

About the book

• The book is seasonally and culturally themed, with a recipe for each week of the year (52 recipes for 52 weeks), organised by months.
• Each recipe is written with gram measurements, ounce measurements and cup measurements.
• I’ve shot and styled all of the photographs in the book. 
• Recipes can be adapted for dietary preferences, and there’s also a collection of vegan, eggless and gluten-free recipes for your enjoyment, that do not compromise one bit on flavour. 
• You’ll learn important baking techniques, shortcuts, and lessons, all of which I’ve learned over time.
• Each recipe includes the prep time, cook time and storing instructions so that you can plan ahead.
• I share helpful information about key ingredients used in the recipes.
• The recipes all have introductions describing the recipe.

I really hope you buy a copy, I have poured my heart and soul into crafting my dream book. And without further ado, the perfect recipe for a cold day. Pear crumble!

Delicious, Easy Pear Crumble

Foolproof in preparation, beyond delicious in taste, this pear crumble is to die for.

5 from 13 votes

Yield: 8 servings

Prep: 30 minutes minutes

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Ingredients

For the pears:

• 6 ripe pears (600-700 g / 21.2-24.7 oz / 6 cups), cut, cored and cubed into 1 cm pieces*)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the crumble topping:

• 50 grams (1.8 oz or 1/2 cup) walnuts, chopped
• 150 grams (5.3 oz or 1 cup) all-purpose flour
• 50 grams (1.8 oz or 1/2 cup) whole rolled oats
• 100 grams (3.5 oz or 1/2 cup) brown sugar
• 1/2 teaspoon salt
• 125 grams 4.4 oz or 1/2 cup) cold unsalted butter, cut into 1 inch cubes

Instructions

• Preheat the oven to 180 C or 350 F and generously line a 24-26 cm (9-10) inch baking dish with butter. I like to use a ceramic dish and serve the crumble from it but don’t be too worried about the precise size of the pan, as long as it fits all the pears with adequate room for the crumb topping.
• If you haven’t already, peel the pears, then cut them into quarters, making sure to remove the core. The pears should be ripe, so that they soften while baking. Additionally the sweeter the pears, the better the crumble, since no sugar goes into the fruit portion. Roughly chop the pears into pieces around 1.5 cm (2/3 inch) big. 
• Next, tip the pears into a medium sized bowl, and sprinkle the lemon juice and cornstarch on top. The cornstarch helps thicken the pear juices, but I’ve also made this recipe without it and it works fine: the juices might be slightly more runny but this is not necessarily an issue.
• Mix the ingredients together until well-combined. Spoon the pear mixture into your prepared baking dish and set aside.
• To make the crumble, begin by chopping the nuts into bite size pieces (think the size of mini chocolate chips). Tip the nuts into a medium sized bowl, along with the flour, oats, brown sugar and salt.
• Add the butter to the mixture, and work it in using a fork or a pastry cutter until thoroughly combined.  The mixture should resemble a coarse dough, but should still clump together slightly.
• Using your fingers, spread the crumble mixture evenly on top of the fruit, breaking up the larger clumps. Place into the oven and bake till the edges are bubbly and the top is a beautiful golden brown, around 40-45 min. Let the crumble cool for several minutes before serving.
• Enjoy warm, with a serving of vanilla ice cream.
• Storing: Although this stores well for a few days if refrigerated, it does get a bit soggy. So the crumble is best straight from the oven, when the crumble topping is nice and crisp.

Video

Notes

Notes: *If the pears are not ripe or sweet enough, add 1-2 tablespoons of sugar or even maple syrup to sweeten the crumble.

Author: Vedika

Course: Dessert

Keyword: Oats, Pears, Pudding