You can also make the crumble in individual ramekins or ovenproof mugs as shown; just be certain to check on them earlier, as the wee crumbles will likely bake more quickly.—Gordon Hamersley

Pear-Cranberry Crumble FAQs

Can I make pear-cranberry crumble ahead of time?

You can, but what we suggest is making the topping ahead of time (up to two days), storing it in an airtight container, and popping it into the fridge. Cutting the fruit and putting the rest of it together before baking will give you the best results.

Do I have to peel pears before using them?

It might seem like a small detail but we really do suggest that you peel those pears before baking. Pear peels have a tendency to get a little bit tough when heated, leading to an unpleasant texture and taste.

What are the best pears to use in a crumble?

It all depends on the texture that you want in your finished crumble. Want the pears to retain their shape and a bit of firm texture? Try Bosc, Anjou, or concorde. A bartlett pear gets pretty mushy when heated (they’re the best for pear butter) so make sure that’s the texture you’re after if using them. We’d recommend mixing a firmer pear with a softer pear—one of our testers did and thought it was divine.

Pear cranberry crumbles in white ramekins with cinnamon sticks and pear stems sticking out, flanked by fresh pears.

Pear-Cranberry Crumble

5 / 2 votes
This is a lovely dessert to put together on a fall night, when pears are ripe and the cinnamon adds a deep warmth to the flavors. Serving it warm is most delicious, but if you can’t, no worries—it still tastes great.
David Leite
Servings8 servings
Calories451 kcal
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes


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 (6 1/2 oz) 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

  • In the bowl of a fitted 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. Dump the topping into a bowl, using a fork to break it up a bit. Cover and refrigerate for at least 2 hours.

Make the filling

  • Preheat the oven to 350°F (175°C).
  • 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 . Top with the crumble topping, breaking up any large clumps with your fingers and spreading them 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.
  • 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.
Bistro Cooking at Home by Gordon Hamersley

Adapted From

Bistro Cooking at Home

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Serving: 1 portionCalories: 451 kcalCarbohydrates: 70 gProtein: 3 gFat: 19 gSaturated Fat: 12 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 49 mgSodium: 9 mgFiber: 5 gSugar: 43 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2003 Gordon Hamersley. Photo © 2003 Anna Williams. All rights reserved.

Recipe Testers’ Reviews

This crumble is a simply scrumptious dessert that I will make again and again. The tender cinnamon and nutmeg-tinged pears coupled with the chewy cranberries become even more irresistible with the sweet blanket of buttery oat topping.

This is a dish that piques and satisfies all the senses, from the mouth-watering appearance as the juices bubble up through the crumble topping, to the luscious texture that melts in your mouth with every bite. Dollop with sour cream for an even more surreal dessert experience.

This dessert would make a perfect ending to any meal, especially on a cold winter’s night. The filling ingredients blended perfectly allowing each taste to still be noticed. The tart cranberries and sweet pears paired beautifully. A hint of cinnamon and nutmeg rounded out their flavors. The topping filled the kitchen with a butter-and-brown-sugar aroma while baking and added just the right amount of crunch to the tenderness of the fruit.

Served with freshly whipped cream, this crumble was a warm comfort food treat!

Pear crumble sounded like terrific comfort food for a cold winter evening. And it was. This treat can easily be put together in minutes on a busy work night. The not overly sweet crumble topping is a do-ahead dish. (I had mine in the fridge two days waiting for the pears to ripen.)

And the filling couldn’t be simpler. Just toss it all together and bake. Since the recipe didn’t specify, I used six large pears, half Bartlett, half Anjou. Luscious, sweet pear juices bubbled up through the buttery topping. Fragrant with nutmeg and cinnamon, it needed no embellishment, but we indulged in a little scoop of vanilla ice cream alongside anyway. Truly a satisfying bistro finale.

Amazing! This dessert is absolutely fantastic. The rich crumble topping melts in your mouth while the burst of flavor from the pears and cranberries puts a satisfied smile on your face. Everyone will be asking for seconds. This was an easy, homey, satisfying dessert that can be done partially ahead of time.

The steps were very simple, and seeing the pinch of salt added to the topping made me trust the author, as I firmly believe in judicious additions of salt to sweet dishes. Finally, my guests really enjoyed the combination of mild pears and intense cranberries (a nice change from apples), especially with vanilla ice cream.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

5 from 2 votes

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Recipe Rating


  1. 5 stars
    This was a winner! Hamersley’s Bistro is one of my all-time favorite restaurants in Boston because of the wonderful homey food. This dish is exactly the type of dessert that is on their menu which I have a hard time resisting! The beauty of this recipe is that it tastes wonderful but it is very simple to prepare. It is not time consuming and does not call for ingredients which are hard to find. I will prepare this dish many times. Everyone enjoyed this dessert!

  2. 5 stars
    The pear-cranberry crumble tasted much better after spending 24 hours in the fridge than it did an hour out of the oven. The first night it really didn’t appeal to me—tasted too sweet and I couldn’t differentiate the flavors. The second and third nights, after being slightly reheated, it tasted much better. The crumble was crunchy, and the light taste of the pears was nicely balanced by the cranberries.