Print

Print Recipe

A classic autumn dessert featuring tender, juicy pears topped with a crispy cinnamon and nutmeg streusel, baked until golden and bubbling. Perfect served warm with cream or ice cream.

Ingredients

Scale
  • 5 medium pears, peeled, cored, and sliced (Bartlett recommended)
  • 1 tablespoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 cup brown sugar (can substitute with granulated sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, diced

Instructions

  1. Preheat oven to 375°F and lightly grease an 8×8-inch baking dish with cooking spray or butter.
  2. Peel, core, and slice the pears.
  3. Toss the pear slices with lemon juice to prevent browning and brighten flavor.
  4. Arrange the pear slices evenly in the greased baking dish.
  5. In a large bowl, whisk together flour, brown sugar, ground cinnamon, ground nutmeg, and salt.
  6. Work the cold, diced butter into the dry mixture with your fingers until pea-sized lumps form.
  7. Evenly sprinkle the crumbly streusel topping over the pears.
  8. Bake for 30–35 minutes at 375°F until the topping is golden and pears are bubbling at the edges.
  9. Let the crumble rest for 10–15 minutes so the juices thicken before slicing and serving.

Notes

For extra crunch, add 1/2 cup rolled oats or chopped nuts (walnuts, pecans, pistachios) into the streusel topping., Mix pears with apples for a pear-apple crumble variation., Add 1/4 teaspoon ground ginger or a pinch of cardamom for different spice notes., Use browned butter in the topping for a rich, toasty flavor., Gluten-free option: substitute all-purpose flour with a 1:1 gluten-free flour blend., Dairy-free option: substitute butter with plant-based firmer butter alternatives., To reduce sweetness, cut brown sugar in the topping by half., Store leftovers covered in the refrigerator up to five days; topping may soften., Reheat in microwave for convenience or in a 350°F oven for 10–15 minutes to refresh the topping., Freeze fully baked crumble up to three months; thaw overnight and reheat before serving., Freeze unbaked crumble; increase baking time by 15–20 minutes when baking from frozen., Assemble and refrigerate for a few hours if needed, but bake same day for crispiest topping.

Nutrition

Find it online: https://gingerbaking.com/pear-crumble/