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Pear cranberry crumbles in white ramekins with cinnamon sticks and pear stems sticking out, flanked by fresh pears.
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5 / 2 votes

Pear-Cranberry Crumble

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 451

Ingredients

For the crumble topping

  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned 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
US - Metric

Instructions

Make the crumble topping

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup all-purpose flour, 3/4 cup old-fashioned rolled oats, 1/2 cup plus 2 tablespoons packed brown sugar, and a pinch kosher salt.
  • Add the cold 13 tablespoons (6 1/2 oz) unsalted butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough.

    ☞ TESTER TIP: 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 5 cups peeled, sliced ripe pears, 3/4 cup dried cranberries, 2 tablespoons fresh lemon juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/2 cup granulated sugar, pinch kosher salt, and 2 tablespoons all-purpose flour just to evenly coat the berries.
  • Spoon 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 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.

Nutrition

Serving: 1portion | Calories: 451kcal | Carbohydrates: 70g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 9mg | Fiber: 5g | Sugar: 43g