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This pear crumble is my absolute favorite when pears are at their sweetest sticky with butter and brown sugar and topped with a crisp golden crumble it makes even weeknights feel special
I once made this for my book club and within minutes everyone was passing around the empty dish asking when I would bring it again
Ingredients
- Ripe pears: Essential for juiciness and natural sweetness Choose pears that give slightly to pressure and are fragrant
- Cornstarch: Helps set the filling and prevents runniness If you love more saucy crumbles you can skip it
- Fresh lemon juice: Brightens the flavors Pick a juicy lemon with thin skin for the best tartness
- Walnuts: Add texture and a nutty pop Toast lightly for extra flavor before chopping
- All purpose flour: Binds the topping and creates classic crumble crunch Sift if your flour has lumps
- Rolled oats: Give body and chew to the topping Old fashioned oats work best for heartiness
- Brown sugar: Caramel notes and deep sweetness Pack it down firmly when measuring
- Salt: Balances the sweet and sharpens flavors Opt for sea salt if you have it
- Cold unsalted butter: The secret to crumbly tops Keep your cubes extra cold for best results
Step-by-Step Instructions
- Prepare the Baking Dish:
- Butter an eight inch square ceramic baking dish all over making sure to get the corners for easy serving later
- Prep the Pears:
- Peel and core six ripe pears then chop them into nearly even bite size cubes about one centimeter so they cook evenly
- Mix the Filling:
- Toss the chopped pears with the lemon juice and cornstarch in a medium bowl Coat all pieces well so every bite thickens just right
- Fill the Dish:
- Spread the pear mixture out evenly in the buttered baking dish pressing gently so it is one solid layer
- Make the Crumble Topping:
- Combine the flour walnuts oats brown sugar and salt in a new bowl Stir well so the ingredients mingle and break up any sugar clumps
- Cut In the Butter:
- Add cold butter cubes to the dry mix Use a fork or pastry blender to press and cut until the mix forms rough crumbs that stay together if pinched between your fingers
- Top the Pears:
- Sprinkle the crumble mix evenly over the pears breaking up any big lumps with your hands to cover the fruit completely
- Bake:
- Move the dish to a 180 degree Celsius oven Bake for 40 to 45 minutes until the topping is deep golden and you see juices bubbling at the edges
- Cool and Serve:
- Rest the crumble for a few minutes so the filling is not too hot to eat Scoop into bowls and top with vanilla ice cream or whipped cream for extra luxury
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Walnuts are my soft spot in this recipe bringing just the right crunch I have fond memories of my sister and me sneaking little handfuls of the crumble topping before it ever hit the oven
Storage Tips
Cover leftovers tightly and keep chilled in the fridge for up to four days The crumble stays crisp if you reheat slices in a toaster oven or low oven at 150 degrees Celsius for about ten minutes For longer storage freeze in single portions and warm in the microwave or oven straight from frozen
Ingredient Substitutions
No walnuts Swap for pecans almonds or leave the nuts out if allergies are a concern For gluten free use a one for one flour blend Substitute pears with apples or a mix of apples and pears for varied flavor Cornstarch can be swapped for tapioca or left out if you prefer a juicier bake
Serving Suggestions
The classic way is warm with a scoop of vanilla ice cream or softly whipped cream For brunch serve with thick Greek yogurt and a drizzle of honey Leftovers are also delicious cold straight from the fridge as an afternoon treat Add a sprinkle of ground cinnamon for a little more spice
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Cultural Context
Crumble desserts have roots in British cuisine coming from times when making a pie was too fussy or flour supplies were tight Pear crumble is a special twist because pears hold their shape and offer gentle perfume reminding me of old fashioned comfort homes and childhood kitchen smells
Recipe Questions & Answers
- → Can I use canned pears instead of fresh?
Yes, canned pears can be used in place of fresh. Drain well and reduce the added sugar slightly, as canned pears are often packed in syrup.
- → What can I use instead of walnuts?
Pecans, almonds, or even hazelnuts make great substitutes, or you can leave out the nuts altogether if you prefer.
- → Is it possible to make this dessert ahead?
Absolutely. Assemble the dish up to a day in advance, refrigerate unbaked, then bake just before serving for best results.
- → How do I know when the crumble is done?
The topping should be deeply golden and the pear filling should bubble up around the edges, usually after 40-45 minutes of baking.
- → Can this dessert be served cold?
While warm crumble is classic, it's delicious at room temperature or chilled straight from the refrigerator as well.