Pear Crumble with Golden Topping (Print version)

Tender pears with a thick, golden crumble topping. Perfect warm with vanilla ice cream for a cozy dessert.

# What You'll 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 Steps:

01 - Heat oven to 375°F (190°C).
02 - In a large mixing bowl, combine sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and all-purpose flour. Toss until evenly coated. Spread mixture into a greased 9-inch baking dish.
03 - In a separate bowl, whisk together all-purpose flour, rolled oats, packed brown sugar, cinnamon, and salt. Add cold cubed butter and work with fingertips or a pastry cutter until mixture resembles coarse breadcrumbs with some pea-sized chunks remaining.
04 - Distribute crumble topping evenly over pear filling. Press down gently to create a compact, thick layer.
05 - Bake for 35 minutes until the topping turns golden brown and pear filling bubbles at the edges.
06 - Allow to cool for 5 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.

# Tips from the pros:

01 -
  • The crumble topping bakes up thick and crunchy, with golden edges that shatter under your spoon.
  • Pears turn jammy and sweet in the oven, their juice bubbling up through the oats.
  • It comes together quickly with no fancy techniques, just your hands and a bowl.
  • Serving it warm with vanilla ice cream melting into the fruit feels like a small luxury.
02 -
  • Cold butter is non-negotiable for the topping, if it's too soft, the crumble will turn greasy instead of crisp.
  • Don't skip tossing the pears with flour, it absorbs the juices and prevents a watery filling that soaks the topping.
  • Press the crumble down lightly before baking, it helps form a unified crust instead of loose, scattered pieces.
03 -
  • Use a pastry cutter if you have one, but your fingertips work just as well and give you more control over the texture.
  • For an extra-golden top, sprinkle a tablespoon of sugar over the crumble before baking.
  • Serve it in shallow bowls so the ice cream pools around the warm fruit, it's the best part.
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