Sweet, tart, and comforting Pear and Cranberry Crumble with a golden, buttery topping.

Scale

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

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

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1. Preheat oven to 350°F.

2. Combine pears, cranberries, sugar, lemon juice, vanilla extract, and cinnamon in a bowl.

3. Transfer fruit mixture to a greased 8×8-inch baking dish.

4. Mix flour, brown sugar, oats, cinnamon, and salt in a separate bowl.

5. Cut in cold butter until coarse crumbs form.

6. Sprinkle crumble topping over fruit.

7. Bake 35-40 minutes until topping is golden and fruit is bubbly.

8. Cool slightly before serving.

9. Serve warm with ice cream or whipped cream.

Add apples, raspberries, or blueberries for variation.

Mix in walnuts or pecans for extra crunch.

Use gluten-free flour and oats if needed.

Adjust sweetness with maple syrup or honey.

Assemble in advance and refrigerate before baking.