Best 3 Pear And Cranberry Crumble Recipes

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Indulge in a delightful culinary journey with our Pear and Cranberry Crumble, a symphony of flavors and textures that will tantalize your taste buds. This irresistible dessert features a buttery, pecan-oat crumble topping enveloping a sweet and tangy filling of juicy pears and tart cranberries. With its rustic charm and burst of flavors, this crumble is perfect for any occasion.

In addition to the classic Pear and Cranberry Crumble, we offer a variety of delectable variations to satisfy every palate. For those who prefer a tangy twist, the Lemon Blueberry Crumble offers a burst of citrusy goodness, while the Spiced Apple Crumble embraces the warmth of autumn spices. If you're looking for a gluten-free option, the Gluten-Free Peach Crumble is a delightful choice, and the Vegan Pear and Cranberry Crumble caters to those with plant-based dietary preferences.

No matter your taste preferences, our collection of Pear and Cranberry Crumble recipes promises an unforgettable dessert experience. Each recipe is carefully crafted with easy-to-follow instructions, ensuring that even novice bakers can create these culinary masterpieces. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Pear and Cranberry Crumble extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

SNAPPY PEAR AND CRANBERRY CRUMBLE



Snappy Pear and Cranberry Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 cup finely crushed gingersnap cookies
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
4 pounds pears, peeled, cored and sliced 1/4 inch thick (8 to 10 medium)
1 1/2 cups chopped dried cranberries
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons orange zest plus 2 tablespoons orange juice
1 teaspoon vanilla extract
Butter, softened, for buttering the baking dish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
  • For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
  • Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE



Gluten-Free Apple, Pear and Cranberry Pecan Crumble image

This has moved to the top of my favorite crumbles list. I have made apple crumbles before, but I hadn't cooked the apples first in my other recipes. It makes a huge difference in the sweetness and comfort level of the dish. The pear also contributes to the overall sweetness of the dessert and I love the tangy flavor of the dried cranberries. I have used a gluten-free mix of certified oats (produced in a gluten-free facility) and millet flour, which makes a crumble topping that is truly crumbly. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns and Fujis work well in this dish

Provided by Martha Rose Shulman

Categories     brunch, dinner, snack, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 1/4 cups / 125 grams rolled oats
1/2 cup / 70 grams quinoa flour or millet flour (grind quinoa or millet in a spice mill to make the flour)
1/3 cup / 63 grams raw brown (turbinado) sugar
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon salt (to taste)
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup / 30 grams pecans
1 teaspoon lemon zest
2 pounds / 900 grams / 4 large apples, peeled and cut in approximately 1/2-inch dice (see note)
2 tablespoons / 60 grams unsalted butter
2 tablespoons / 30 grams raw brown (turbinado) sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large ripe but firm pear, peeled, cored and diced
1 cup / 60 grams dried cranberries

Steps:

  • Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
  • Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
  • Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
  • Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 61 milligrams, Sugar 31 grams, TransFat 1 gram

PEAR AND CRANBERRY CRUMBLE



PEAR AND CRANBERRY CRUMBLE image

Number Of Ingredients 15

For the Filling:
4 ripe but still firm pears
1 heaping cup fresh cranberries
3 tablespoons raw sugar (granulated or brown sugar will also work)
1/2 teaspoon ground cinnamon
sprinkling of fresh lemon juice
For the Topping:
1 1/3 cup all-purpose flour
1 cup brown sugar, packed
1/3 cup raw sugar (just use more brown sugar if you don't have raw)
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/3 cup oats
1/2 cup (1 stick) unsalted butter, softened to room temperature and cut into cubes

Steps:

  • Place a rack in the center of the oven and preheat oven to 350 degrees F. Take out an 8×8-inch baking dish and set aside. First prepare the filling. Cut the top stem and bottom butt off of each pear. The bottom will give you a stable base to peel the pears. Use a small paring knife to peel the pears. Slice each pear in half. Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds. Dice the pears into hearty bite-size chunks and place in baking dish. Pour cranberries into dish. Top with sugar, cinnamon, and lemon juice. Toss lightly and set aside. Next prepare the topping. Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats. Add unsalted butter and incorporate with your fingers. Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas. Add about 1/3 of the topping mixture to the pear and cranberry mixture. Toss to incorporate. Place the remaining topping on top of the mixture. Bake for 40-45 minutes, until bubbly and delicious smelling. Remove from oven and allow to cool for about 20 minutes before serving. This dish is perfect served warm with vanilla ice cream. Crumble lasts for up to 3 days, covered, in the fridge.

Tips for the Perfect Pear and Cranberry Crumble

* **Use ripe pears and cranberries.** This will ensure that your crumble is bursting with flavor. * **Don't overmix the crumble topping.** Otherwise, it will be tough. Just mix it until the ingredients are combined. * **Bake the crumble until the topping is golden brown and the fruit is bubbling.** This usually takes about 30 minutes. * **Let the crumble cool for at least 15 minutes before serving.** This will allow the flavors to meld and the crumble to set. * **Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.**

Conclusion

Pear and cranberry crumble is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover fruit, and it can also be made ahead of time. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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