pear crumble recipe
The Best pear crumble recipe
Classic Pear and Apple Crumble
A comforting dessert featuring tender pears and apples baked with a buttery crumble topping. Perfect for a cozy afternoon treat.
🥘Ingredients
- 4 medium ripe pears, peeled and sliced
- 3 medium apples, peeled and sliced
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 tsp vanilla extract
- 1/2 tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, toss sliced pears and apples with lemon juice, cinnamon, and nutmeg. -
2
In another bowl, combine flour, sugar, cold butter, vanilla extract, and salt. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. -
3
Spread the pear and apple mixture evenly on a baking sheet lined with parchment paper. Sprinkle the crumble mixture evenly over the top, pressing lightly to adhere. -
4
Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pear and Apple Crumble Works
❓ Frequently Asked Questions About Pear and Apple Crumble
How do I adjust the crumble topping for extra crispiness?
To make the crumble topping extra crispy, ensure the flour and oats are dry before mixing. Lightly toast the oats for 5–7 minutes in a dry pan over medium heat until fragrant, then let them cool. Add a tablespoon of melted butter to the dry ingredients before folding in the sugar and brown sugar. Baking at 375°F (190°C) for 10–12 minutes will help crisp the edges further.
Can I substitute apples for pears in this recipe?
Yes, you can use apples, but adjust the cooking time slightly. Firm apples like Granny Smith hold their shape longer, so cook them for 5–7 minutes less than the pears. If using softer apples like Honeycrisp, reduce the bake time by 2–3 minutes to prevent overcooking. Drain any excess liquid before adding the topping.
What if I don’t have a 9-inch pie dish?
You can use a 10-inch dish or even a baking sheet lined with parchment paper. For a sheet-pan version, cut the pears into wedges and arrange them in a single layer. Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through. The topping will still crisp up nicely, though the texture may be slightly less uniform.
How can I prevent the pear filling from becoming mushy?
To keep the pears tender, avoid overcrowding the pan. Cook them in a single layer, and cover with foil for the first 10 minutes to steam gently. After removing the foil, increase the heat slightly and bake until the pears soften but still hold their shape. If they start to brown too quickly, tent with foil again.
