Spiced Pear Cranberry Crumble (Printable)
A warm, comforting dessert with pears, cranberries, and a cinnamon-spiced oat crumble topping.
# What You’ll Need:
→ Fruit Filling
01 - 4 ripe pears, peeled, cored, and sliced
02 - 1 cup fresh or frozen cranberries
03 - ⅓ cup granulated sugar
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - 2 tablespoons all-purpose flour
→ Crumble Topping
09 - ¾ cup all-purpose flour
10 - ¾ cup rolled oats
11 - ½ cup packed light brown sugar
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon salt
14 - ½ cup unsalted butter, cold and cubed
# How To Make It:
01 - Preheat the oven to 350°F (180°C).
02 - In a large bowl, combine sliced pears, cranberries, granulated sugar, lemon juice, cinnamon, ginger, nutmeg, and flour. Toss until fruit is evenly coated.
03 - Place the fruit mixture into a greased 2-quart baking dish.
04 - In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and rub into the mixture with fingertips until coarse crumbs form.
05 - Evenly sprinkle the crumble topping over the fruit filling.
06 - Bake for 40 minutes or until the topping is golden brown and the fruit is bubbling around the edges.
07 - Allow to cool for 10 minutes before serving.
# Expert Tips:
01 -
- The tart cranberries keep this from being cloyingly sweet, while the warm spices make your kitchen smell like you've got your life together.
- One dish, minimal fuss, and it looks impressive enough to serve guests without the stress of a fancy dessert.
- It's equally good straight from the oven with vanilla ice cream or cold the next morning with your coffee.
02 -
- Don't skip the cooling time or your crumble will fall apart when you serve it, leaving you with what looks more like a fruit bowl with toppings on the side.
- If your fruit is giving off a lot of liquid, the two tablespoons of flour keeps it from becoming a soggy mess, but some seeping is normal and actually adds flavor to the topping.
03 -
- Cut the butter into cubes and keep it in the freezer until the last moment before adding to the crumble topping—this ensures you get those beautiful irregular crumbs instead of a dense, cake-like texture.
- Watch the crumble carefully in the last 10 minutes of baking so the topping turns golden rather than dark brown, which can happen quickly depending on your oven.