Save to Pinterest The smell of baked pears and butter is one of those kitchen scents that stops you mid-step. I made this crumble on a rainy October afternoon when the fruit bowl was overflowing with pears that had ripened all at once. I wasn't following a plan, just peeling and slicing while the kettle boiled. What came out of the oven that day became the dessert I turn to when I want something warm, simple, and reliably good.
I've served this crumble to friends who claimed they didn't like pears, and they went quiet after the first bite. One of them scraped the dish clean while standing at the counter, unwilling to wait for a proper bowl. There's something about the way the fruit softens and caramelizes under that buttery, oat-flecked crust that changes minds. It's become my go-to when I need dessert to feel effortless but still worth the calories.
Ingredients
- 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 during baking.
- Lemon juice: This brightens the filling and keeps the pears from browning while you prep the topping.
- Granulated sugar: Just enough to sweeten the fruit without turning it into syrup; the pears bring their own natural sweetness.
- Vanilla extract: A teaspoon adds warmth and rounds out the spice without overpowering the delicate pear flavor.
- Ground cinnamon (filling): A half teaspoon gives gentle spice; if you love cinnamon, you can nudge it up a bit.
- All-purpose flour (filling): This tablespoon thickens the juices so they bubble instead of flood the dish.
- All-purpose flour (topping): The base of the crumble; it crisps up beautifully when mixed with cold butter.
- Rolled oats: They add texture and a rustic chew that makes this crumble feel heartier than most.
- Light brown sugar, packed: The molasses notes in brown sugar deepen the topping and help it caramelize as it bakes.
- Ground cinnamon (topping): Another half teaspoon here ties the filling and topping together with cozy spice.
- Salt: A quarter teaspoon balances the sweetness and makes every other flavor taste more like itself.
- Unsalted butter, cold and cubed: Cold butter is non-negotiable; it creates those crumbly, golden chunks that make the topping irresistible.
Instructions
- Preheat and Prep:
- Set your oven to 375°F (190°C) and grease a 9-inch baking dish lightly with butter or nonstick spray. This ensures the pears won't stick and cleanup stays easy.
- Toss the Pears:
- In a large bowl, combine your sliced pears with lemon juice, granulated sugar, vanilla, cinnamon, and flour, tossing gently until every slice is coated. Spread this mixture evenly into your prepared dish so it bakes uniformly.
- Make the Crumble:
- In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub it in until the mixture looks like coarse crumbs with some pea-sized chunks still visible.
- Top and Press:
- Sprinkle the crumble topping evenly over the pears, then press down gently with your palm to create a thick, compact layer. This helps it bake into a cohesive, crunchy crust instead of scattering into loose bits.
- Bake Until Golden:
- Slide the dish into the oven and bake for 35 minutes, until the topping is deeply golden and you can see the pear juices bubbling up around the edges. The smell will tell you when it's ready.
- Cool and Serve:
- Let the crumble rest for 10 minutes before serving so the filling can settle and thicken slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Save to Pinterest One Sunday, I made this crumble for my neighbor who'd just had surgery and couldn't cook. She called the next morning to ask for the recipe, saying it was the first thing that had tasted like comfort in weeks. That's when I realized this dessert does more than satisfy a sweet tooth. It shows up when you need something gentle, familiar, and made with care.
Choosing Your Pears
I've learned that slightly underripe pears are better than overripe ones for this crumble. They hold their shape and don't dissolve into mush during baking. If your pears are rock-hard, leave them on the counter for a day or two until they give just a little when you press near the stem. Bartlett pears are my favorite because they're sweet and juicy, but Bosc work well too if you want a firmer bite. Avoid canned pears; the texture just isn't the same and the syrup throws off the balance.
Variations Worth Trying
I've swapped half the pears for tart apples when I wanted more contrast, and it worked beautifully. A handful of chopped walnuts or pecans mixed into the topping adds richness and crunch that some people prefer. If you're feeling adventurous, a pinch of nutmeg or cardamom in the filling brings a subtle warmth that pairs well with the cinnamon. For a gluten-free version, use a good gluten-free flour blend and certified gluten-free oats; the texture stays surprisingly close to the original.
Serving and Storing
This crumble is best served warm, about ten minutes out of the oven, when the topping is still crisp and the filling is bubbling. Vanilla ice cream is the classic pairing, but whipped cream or even a spoonful of Greek yogurt work if you want something lighter. Leftovers can be covered and refrigerated for up to three days; reheat individual portions in the microwave or the whole dish in a low oven to bring back some of the crunch.
- Let it cool completely before covering to avoid trapping steam and making the topping soggy.
- Reheat at 300°F for 10 minutes to restore the crisp texture of the crumble.
- If you're making it ahead, assemble the dish and refrigerate unbaked for up to a day, then bake fresh when you're ready.
Save to Pinterest This pear crumble has earned its place in my regular rotation, not because it's fancy, but because it's reliable and always welcome. Make it once, and I promise it'll become one of those recipes you return to without thinking.
Common Recipe Questions
- → Can I prepare this ahead of time?
Yes, you can assemble the crumble up to 4 hours ahead. Keep it covered in the refrigerator, then bake when ready. Add 5 minutes to baking time if baking from cold.
- → What type of pears work best?
Bartlett, Bosc, or Anjou pears work wonderfully. Choose ripe but firm pears to avoid mushiness. If pears are very soft, reduce baking time slightly.
- → How do I get the crumble topping extra crunchy?
Keep the butter very cold and work it in with your fingertips quickly, leaving some larger chunks. Don't overmix. For extra crunch, add chopped nuts like walnuts or pecans to the topping.
- → Can I use a different fruit instead?
Absolutely. Apples, blackberries, or a combination of stone fruits work beautifully. Adjust sugar based on the fruit's natural sweetness.
- → Is this gluten-free?
You can make a gluten-free version by substituting all-purpose flour with gluten-free flour blend and using certified gluten-free oats. The texture will be very similar.