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Pear Crumble
This easy pear crumble comes together in just minutes and makes a delicious dessert for fall and winter.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Ingredients
Filling
- 5 cups sliced fresh Bartlett pears*
- 2 teaspoons fresh lemon juice
Topping
- 1 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter at room temperature
Instructions
Filling
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Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
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Arrange the pears into an even layer in the prepared baking dish and sprinkle with lemon juice, then make the crumble topping.
Topping
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Stir the flour, brown sugar, baking powder, cinnamon, ginger, and salt together in a medium bowl.
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Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles. (If you want a few really big crumbles, just squeeze the topping in your hands to form larger ones.)
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Sprinkle the topping evenly over the pears.
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Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the pear juices are bubbling around the edges and the topping is light golden.
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Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream or whipped cream.
Recipe Notes
- *You’ll need roughly 24 to 26 ounces of fruit (roughly 1 1/2 pounds). That will be probably 3 to 4 pears depending on size.
- Slice the pears into 1/4-inch slices. I didn’t peel mine but you can if you prefer.
- The crumble tastes best the day it’s made (I like it warm!), but you can store leftovers, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
- If you don’t like ginger, you can substitute nutmeg, allspice, cloves, or additional cinnamon in the topping.