Comforting Pear Crumble Dessert (Printable Version)

Juicy pears topped with golden, crunchy oat crumble. A classic British dessert perfect with vanilla ice cream.

# 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 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 the mixture evenly in a greased 9-inch baking dish.
03 - In a separate bowl, combine flour, rolled oats, light 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.
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 slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • It comes together faster than most cakes but feels just as special when you set it on the table.
  • The crumble stays thick and crunchy, not sad and soggy like some toppings that disappear into the fruit.
  • Pears get soft and syrupy in the oven, with just enough cinnamon to make them taste like fall without overpowering their delicate flavor.
02 -
  • Cold butter is non-negotiable for a crumbly topping, if it softens too much while you're mixing, pop the whole bowl in the fridge for ten minutes.
  • Don't skip the flour in the filling or you'll end up with a puddle of pear juice instead of a syrupy, spoonable base.
  • Press the topping down just a little so it holds together in clumps rather than scattering into sandy bits that burn.
03 -
  • Use your hands to rub in the butter, the warmth of your fingers helps you feel when the texture is just right, like wet sand with pebbles.
  • Let the crumble cool for at least five minutes before serving or the filling will be lava-hot and impossible to scoop neatly.
  • If the topping starts browning too fast, tent the dish loosely with foil for the last ten minutes of baking.
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