Tender Pears with Golden Crumble (Printable Version)

Tender pears beneath a thick, crunchy golden crumble topping. Comfort in every bite with vanilla ice cream.

# What You Need:

→ Pear Filling

01 - 6 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons lemon juice
03 - 1/4 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon ground cinnamon
06 - 1 tablespoon all-purpose flour

→ Crumble Topping

07 - 1 1/4 cups all-purpose flour
08 - 1/2 cup rolled oats
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 3/4 cup unsalted butter, cold and cubed

# How To Make It:

01 - Preheat the oven to 375°F.
02 - In a large mixing bowl, toss the sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and flour. Spread evenly in a greased 9-inch baking dish.
03 - In a separate bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt for the topping. Add the cold, cubed butter and rub with fingertips or use a pastry cutter until the mixture resembles coarse crumbs with some larger chunks.
04 - Sprinkle the crumble topping evenly over the pears, pressing down gently to create a thick, crunchy layer.
05 - Bake for 35 minutes, or until the topping is golden brown and the pear filling is bubbling at the edges.
06 - Cool for 5 to 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • It turns soft, sweet pears into something warm and deeply comforting with barely any effort.
  • The crumble topping bakes up thick and crunchy, with buttery clusters that crackle under your spoon.
  • You can throw it together in minutes and still feel like you made something special.
02 -
  • Keep your butter cold until the very last second; warm butter makes a greasy topping instead of a crispy one.
  • Don't skip the flour in the pear mixture or you'll end up with a soupy bottom instead of tender, saucy fruit.
  • Let the crumble cool for at least 5 minutes after baking so the juices settle and thicken slightly.
03 -
  • Use a pastry cutter or two knives if you don't want to get your hands messy, but fingertips give you the best feel for texture.
  • Press the crumble topping into clumps before sprinkling it on; this creates those big, crunchy clusters everyone fights over.
  • If your pears are especially juicy, add an extra teaspoon of flour to the filling to avoid a runny bottom.
Go Back