Sweet Pear and Cranberry Crumble

This Pear and Cranberry Crumble is a perfect balance of sweet, tart, and buttery flavors. Juicy pears and tart cranberries are baked under a golden, crunchy topping that’s warm, comforting, and perfect for any season. Easy to prepare and full of natural fruit sweetness, this crumble is ideal for dessert, brunch, or even a cozy snack.

Why You’ll Love This Recipe

• Perfect balance of flavors: Sweet pears and tart cranberries complement the buttery crumble topping.
• Easy to make: Minimal prep, bake, and serve.
• Seasonal appeal: Ideal for fall and winter, but delicious year-round.
• Family-friendly: Loved by both kids and adults.
• Versatile serving: Serve warm with ice cream or whipped cream.

Ingredients

For the filling

• 4 ripe pears, peeled, cored, and sliced
• 1 cup fresh or frozen cranberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

For the crumble topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine sliced pears, cranberries, sugar, lemon juice, vanilla extract, and cinnamon. Toss to coat evenly.
3. Transfer the fruit mixture into a greased 8×8-inch baking dish.
4. In a separate bowl, combine flour, brown sugar, oats, cinnamon, and salt.
5. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 35–40 minutes until the topping is golden brown and the fruit is bubbly.
8. Allow to cool slightly before serving. Serve warm with ice cream or whipped cream if desired.

Tips & Variations

• Fruit variations: Add apples, raspberries, or blueberries for different flavors.
• Nutty topping: Mix in chopped walnuts or pecans to the crumble for extra crunch.
• Gluten-free: Use gluten-free flour and oats.
• Sweetness adjustment: Add maple syrup or honey to the filling for a sweeter crumble.
• Make-ahead: Assemble the crumble in advance and refrigerate before baking.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze unbaked crumble in a sealed container for up to 1 month. Bake directly from frozen, adding 5–10 minutes to baking time.
• Reheat: Warm individual portions in the microwave or oven before serving.

Serving & Pairing Ideas

• Serve warm with vanilla ice cream, whipped cream, or custard.
• Pair with a hot cup of tea or coffee for a cozy dessert.
• Sprinkle extra oats or nuts on top for added texture and flavor.

Frequently Asked Questions

Can I use canned pears instead of fresh?

Yes, but reduce added sugar as canned pears are often sweetened. Drain well before using.

Can I make this crumble ahead of time?

Absolutely! Assemble the crumble and refrigerate until ready to bake.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. No need to thaw, just add a few extra minutes to baking time.

How do I get a crunchy topping?

Ensure the butter is cold when mixing into the flour and oats, and bake until the topping turns golden brown.

Ready to Make It?

This Pear and Cranberry Crumble is sweet, tart, and perfectly comforting, a cozy dessert for any time of year. Easy to make and full of vibrant flavors, it’s sure to become a family favorite. Save this recipe and enjoy warm, bubbly fruit with a golden crumble topping tonight!

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