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Hi Bold Bakers!
WHAT YOU GET: My homemade Pear Crumble recipe is as easy as it is delicious — bursting with juicy pears, warmly spiced with cinnamon, with an irresistible crunchy, nutty topping.
I can’t believe I haven’t shared this recipe sooner. If you know me, you know I adore crumbles. On top of that, you’re probably familiar with my love of anything in season. What you may not know is I love baked pears.
Pears are a tricky fruit to catch on time. They’re in season now, but they have to be picked at the right moment — otherwise, they’re woody, grainy, flavorless, and disappointing. But baking fruit changes everything. Even if you can’t find good pears, baking them softens them, sweetens them up, and makes them into something unbelievably delicious!
Take those juicy pears and add a crunchy, nutty, cinnamony topping, and you have a perfect, easy, fall dessert to finish a wonderful celebration or just a weeknight meal.
Best Pears For Baking
For baking, the best pears to use are ripe but still firm. I like to use Anjou or Bosc when baking, however. Anjoy and Bosc pears hold their form while baking, so instead of a mushy consistency, you still get a bit of texture.
How To Know When A Pear Is Ripe
Unlike a lot of fruits, pears shouldn’t be picked when they are ripe — they should be picked before! Pears ripen best off the vine; when left on to ripen, they become woody.
When shopping for pears, look for pears that are still firm. To tell when a pear is ripe, press it gently near the steam. If it gives a little, it’s ripe!
Should You Peel Pears Before Baking?
Yes, you should peel your pears before baking. When heated, the skin of pears becomes tough, and it isn’t pleasant to eat.
Tools You Need To Make My Homemade Pear Crumble Recipe
- Measuring cups and spoons
- Mixing bowls
- 2-quart baking dish
Gemma’s Pro Chef Tips For Making Pear Crumble
- When making a crumble, I often double or triple the topping and store it, portioned out, in Ziplock bags in my freezer. This makes it so quick to throw together any crumble!
- Bosc or Anjou pears are great for baking because they will hold their shape.
- It’s important for pears to be firm but not unripe, or they won’t soften when baked.
- If you like raisins, stir a ½ cup (2½ oz/71 g) into the filling.
- Serve this warm with a scoop of Homemade Vanilla Ice Cream.
Try More Of My Favorite Fruit Desserts
- Healthy Breakfast Crisp (Gluten Free!)
- Unforgettable Blackberry Crisp
- Unbelievable Pear & Dark Chocolate Crisp
- My Mum’s Authentic Irish Apple Crumble
- The Perfect Apricot Crumble
Try These Recipes!
Homemade Pear Crumble Recipe
Ingredients
For the Filling
- 6 medium ripe but firm pears like Bosc or Anjou
- ⅓ cup (2 oz/57 g) brown sugar
- 2 teaspoons tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the Topping
- 1⅓ cups (6½ oz/185 g) all-purpose flour
- ¾ cup (4½ oz/128 g) dark brown sugar
- 1 cup (5 oz/142 g) chopped walnuts
- ½ teaspoon cinnamon
- ½ cup (4 oz/115 g) butter, melted
- Vanilla ice cream, for serving
Instructions
To Make the Filling
- Preheat the oven to 350°F (180°C) and butter a 2-quart baking dish. Set aside.
- Peel, core, and slice the pears 1/4-inch (6-mm) thick and add to a large bowl as you go.
- Stir in the brown sugar, tapioca starch, lemon juice, cinnamon, and vanilla extract, then pour into the prepared baking dish.
To Make the Topping
- In the now empty mixing bowl, stir together the flour, brown sugar, walnuts, and cinnamon, then mix in the melted butter until combined.
- Crumble the mixture over the pears, then place on a baking sheet and bake for about 45 minutes, until the topping is browned and the pears are bubbling. (If the topping starts to overbrown before the filling is done, cover loosely with aluminum foil for the remaining baking time.)
- Let cool for 15 minutes, then serve while still warm with a scoop of vanilla ice cream.
- Store leftovers, loosely covered, at room temperature for up to 2 days.
