This post may contain affiliate links. See my disclosure policy.
This pear crumble is pure cozy dessert vibes! Sweet, tender pears with warm spices topped with an irresistible buttery cookie-like crumble topping. It’s simple, comforting and perfect for Thanksgiving, Christmas or just a chilly fall night in with a blanket.
3 Reasons To Love This Pear Crumble Recipe
- It’s big on cozy fall flavor! Imagine tender, juicy pears with warm spices baked up under a cookie-like buttery crumble topping. That’s this pear crumble! I love to add a scoop of ice cream and a drizzle of salted caramel and, WOW… talk about fall dessert heaven!
- It’s holiday table ready! This delicious pear dessert is perfect for Thanksgiving, Christmas or any festive gathering. Cozy, simple and always a crowd favorite.
- That crumble topping (!!). This butter streusel topping is amazing! We’re talking large, buttery cookie-like clumps that are so irresistibly good!
Ingredient Notes
Here’s what you’ll need to make this pear crumble recipe:
Detailed ingredient list and directions located in the recipe card below.
- Pear Mixture: A combination of chopped up pears tossed with some maple syrup, flour, lemon juice, cinnamon, nutmeg and ground ginger. Use ripe but firm fresh pears (not overly soft or mushy). Peel the pears for the best texture.
- Crumble Topping: The topping is a German butter streusel with big, buttery, cookie-like crumbles of goodness. It’s made with just some simple basics – flour, butter, sugar, vanilla extract and a pinch of salt.
How To Make Pear Crumble
I love how easy fruit crumbles are. Let’s go through this pear crumble together, step-by-step, with photos to guide you.
Step 1: Combine pear mixture
Peel 2 ½ pounds (1.1 kg) of pears and chop into small pieces (about 6 medium pears). Place the chopped pears in a large mixing bowl and add 1 tablespoon maple syrup, 2 tablespoons unbleached all purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon ground ginger. Gently toss together and set aside.
Step 2: Make the crumble topping
In the bowl of a stand mixer fitted with the paddle attachment, combine 250 grams (2 cups) all purpose flour, 125 grams (½ cup + 2 tablespoons) organic cane sugar and ¼ teaspoon salt. Add 170 grams (¾ cup or 1 ½ sticks) of softened unsalted butter and 1 teaspoon vanilla extract. Run the mixer until you get big, buttery crumbles.
Tip For Big Crumbles
Don’t stop the mixer too early!
At first the crumble mixture will look dry and sandy and you might think something went wrong. No worries! Just continue letting the mixer run until it comes together and forms large crumbs. Press any small crumbs together by hand to form bigger pieces.
No mixer? I love using the mixer (so easy!) but you can totally make this topping by hand too. Just whisk together the flour, sugar, salt and vanilla in a bowl. Then drop in pieces of the softened butter and use your hands to press and pinch it into the flour mixture until you get big, buttery crumbles.
Step 3: Assemble the pear crumble
Pour the pear mixture into a lightly greased 9-inch baking dish (or similar capacity) and spread out evenly. I’m using this 10.5″ x 7.5″ baking dish (the larger one in the 2-piece set linked). Then sprinkle the crumble topping evenly over the top.
Step 4: Bake
Bake in a preheated 375F / 190C oven for 40-45 minutes or until the pear mixture is tender and bubbly and the crumble topping is golden brown. Remove from the oven and rest for about 10-15 minutes before serving.
Step 5: Serve
Time for the best part… eating it! Serve warm with your favorite toppings. I love a scoop of ice cream and a drizzle of caramel or salted caramel sauce. It’s also amazing with whipped cream, custard, vanilla sauce, yogurt or simply on its own!
Tips For Success
Helpful Tips
- Use a kitchen scale! Seriously, this is my #1 tip. I highly recommend weighing some of the ingredients for the crumble topping (especially the flour). It keeps the ratios spot-on and gives consistent results every time. Plus, it’s easier and way less messy! I use this kitchen scale.
- If your baking dish is quite full: Place a baking sheet underneath in order to catch anything that might bubble over while baking. It’ll save you from cleaning up a mess at the bottom of your oven!
- Chop pears into small pieces: This helps them cook evenly and come out tender and perfectly soft.
Storage & Make Ahead Tips
- To store: This pear crumble is best enjoyed warm and fresh from the oven but leftovers will keep in the fridge for 3-5 days.
- To freeze: Cool the baked pear crumble completely, then freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and warm it up in the oven. The topping might not be as crispy but it’s still delicious.
- Make ahead: You can prep the crumble topping ahead of time and keep it in an airtight container in the fridge for up to a week. When you’re ready to make the pear crumble, just make the pear mixture, sprinkle on the topping and bake – easy!
FAQ
I prefer the texture without the peel but you can absolutely leave it on as well.
Go with your favorite pears – Bartlett, Bosc, Anjou or even a mix. Just make sure they’re ripe but still firm (overly soft pears can turn mushy in the oven). You could also add some apples to the mix as well if you like!
It all comes down to the topping! A traditional crumble is just flour, butter and sugar (basically a simple streusel). A crisp topping will also contain oats and sometimes nuts for a crispy texture when baked. These days, people often use the terms interchangeably. This pear crumble recipe sticks to the traditional definition since it has a delicious butter streusel topping.
More Fruit Crumbles
Did you make this pear crumble? I would love to hear about it! Please leave me a comment below.
Pear Crumble
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: German, American, British
- Diet: Vegetarian
Description
This pear crumble is pure cozy dessert vibes! Sweet, tender pears with warm spices topped with an irresistible buttery cookie-like crumble topping. It’s simple, comforting and perfect for Thanksgiving, Christmas or just a chilly fall night in.
Ingredients
For the pear mixture:
- 2 ½ pounds (1.1 kg) pears, about 6 medium pears
- 2 tablespoons unbleached all purpose flour
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For the butter streusel crumble topping:
- 250 grams (2 cups) unbleached all purpose flour
- 125 grams (½ cup + 2 tablespoons) organic cane sugar
- ¼ teaspoon salt
- 170 grams (¾ cup or 1 ½ sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat the oven to 375F / 190C.
- Prepare the pear mixture: Peel and chop the pears into small pieces. Place the chopped pears in a large mixing bowl. Add the remaining pear mixture ingredients, gently toss together and set aside.
- Make the butter streusel crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the softened butter and vanilla extract and run the mixer until it forms big buttery crumbles. No mixer? You can also make the streusel by hand (see notes for instruction).
- Assemble: Pour the pear mixture into a lightly greased 9-inch baking dish (or similar capacity) and spread out evenly. Then sprinkle the butter streusel crumble topping evenly over the top.
- Bake: Bake for 40-45 minutes or until the pear mixture is tender and the crumble topping is golden brown. Remove from oven and rest for about 10-15 minutes before serving.
- Serve: Serve warm with your favorite toppings. I love a scoop of ice cream and a drizzle of caramel or salted caramel sauce. It’s also amazing with whipped cream, custard, vanilla sauce, yogurt or simply on its own!
Notes
- Pears: The weight listed is when still whole. Go with your favorite pears – Bartlett, Bosc, Anjou or even a mix. Just make sure they’re ripe but still firm (overly soft pears can turn mushy in the oven).
- Use a kitchen scale! Seriously, this is my #1 tip. I highly recommend weighing some of the ingredients for the crumble topping (especially the flour). It keeps the ratios spot-on and gives consistent results every time. Plus, it’s easier and way less messy! I use this kitchen scale.
- Don’t stop the mixer too early! At first the crumble mixture will look dry and sandy and you might think something went wrong. No worries! Just continue letting the mixer run until it comes together and forms large crumbles. Press any small crumbs together by hand to form bigger pieces.
- Making the topping by hand: I love using my stand mixer (so easy!) but you can totally make this topping by hand too. Just whisk together the flour, sugar, salt and vanilla in a bowl. Then drop in pieces of the softened butter and use your hands to press and pinch it into the flour mixture until you get big, buttery crumbles.
