You could also make the crumble in individual ramekins or ovenproof mugs; just be certain to check on it, as the wee crumbles will likely bake more quickly.–Gordon Hamersley
LC In Place of Pumpkin Pie Note
This is not quite your classic Thanksgiving dessert. And that’s what we love about it. The whole unexpectedness of it. Well, that and the fact that some will construe it as heresy to find this in place of pumpkin pie on the table. Heh. Call us rebels.
Pear-Cranberry Crumble Recipe
- Quick Glance
- 15 M
- 55 M
- Serves 8
- For the crumble topping
- 1 cup all-purpose flour
- 3/4 cup old-fashioned (as in rolled) oats (not quick-cooking)
- 1/2 cup plus 2 tablespoons packed brown sugar
- Pinch kosher salt
- 13 tablespoons unsalted butter, cut into small pieces and chilled
- For the filling
- 5 cups peeled, sliced ripe pears (any variety)
- 3/4 cup dried cranberries, plumped in hot water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, preferably freshly grated
- 1/2 cup granulated sugar
- Pinch kosher salt
- 2 tablespoons all-purpose flour
- Make the crumble topping
- 1. In the bowl of a stand mixer fit with the paddle attachment, combine the flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. Be careful not to mix so long that the dough comes together in a single large clump. Transfer the topping to a bowl, using a fork to break it up a bit. Cover and refrigerate for at least 2 hours.
- Make the filling
- 2. Preheat the oven to 350°F (175°C).
- 3. In a large bowl gently toss the pears, cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour just to evenly coat the berries. Turn the filling into a 1 1/2-quart baking dish. Top with the crumble topping, breaking up any large clumps with your fingers and spreading it evenly. There may be patches that aren’t completely covered with crumbs, but don’t worry as the topping will spread a bit as it bakes.
- 4. Bake until the topping begins to brown and the filling is bubbling, about 40 minutes. Remove the crumble from the oven and let it cool somewhat before scooping and serving.
Hungry for more? Chow down on these:
Pear-Cranberry Crumble Recipe © 2003 Gordon Hamersley | Joanne McAllister Smart. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!