Pear Crumble with Oat Topping (Print Version)

Tender pears beneath a thick, golden, crunchy topping. Perfect with vanilla ice cream for a comforting dessert.

# Components:

→ Pear Filling

01 - 6 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons fresh 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

# Method:

01 - Preheat the oven to 375°F (190°C).
02 - In a large mixing bowl, toss the sliced pears with lemon juice, granulated sugar, vanilla extract, cinnamon, and flour until evenly coated. Spread the mixture evenly in a greased 9-inch baking dish.
03 - In a separate bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and rub with fingertips or use a pastry cutter until the mixture resembles coarse crumbs with some larger chunks remaining.
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 - Allow the crumble to cool slightly before serving. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The pears become so tender they practically melt, while the crumble stays satisfyingly crunchy no matter how warm it is.
  • It comes together in under an hour, making it perfect for unexpected guests or when you need comfort food without the fuss.
02 -
  • Don't skip the resting time before serving; if you cut into it while it's piping hot, the filling will run everywhere and the topping won't have set enough to stay crispy.
  • Cold butter is everything here—if yours is soft, pop it in the freezer for 10 minutes before using, because warm butter makes the topping dense instead of crumbly.
03 -
  • Make the crumble topping a few hours ahead and keep it in the fridge; cold topping bakes up even crunchier than you'd expect.
  • If your pears are on the firm side, peel and slice them just before assembly so they don't oxidize and turn brown.
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