Best 20 Pear Crumble Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Pear Crumble, a classic dessert that combines the sweetness of ripe pears with a buttery, crunchy oat topping. This timeless treat is perfect for any occasion, whether it's a cozy family gathering or an elegant dinner party. With its simple yet irresistible flavors, the Pear Crumble will surely become a favorite among both novice and experienced bakers. Discover two delightful variations of this classic recipe: the Traditional Pear Crumble, featuring a combination of sweet and tart pears topped with a golden brown oat crumble, and the Pear and Ginger Crumble, which adds a touch of warmth and spice with the addition of freshly grated ginger. Both variations promise an explosion of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

PEAR CRUMBLE



Pear Crumble image

ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 10

3 medium pears, peeled and sliced
2 teaspoons lemon juice
3 tablespoons sugar
3 tablespoons old-fashioned oats
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped nuts

Steps:

  • Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.

PEAR CRUMBLE PIE



Pear Crumble Pie image

I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1/3 cup sugar
3 tablespoons all-purpose flour
6 cups sliced peeled fresh pears
1 unbaked pastry shell (9 inches)
CRUMBLE TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.

PEAR CRUMBLE



Pear Crumble image

This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream. Substitute all-purpose gluten-free flour and gluten-free oats in the filling and AP gluten-free flour in the filling to make this a gluten-free dessert. Dietary Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat ( 3 Carbohydrate Serving). From EatingWell magazine, November/December 2007 and EatingWell for a Healthy Heart Cookbook. Posted for ZWT6 -- Great Britain Region.

Provided by kitty.rock

Categories     For Large Groups

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 12

1 1/2 cups old fashioned oats (See note)
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/3 cup whole wheat flour (See note) or 1/3 cup all-purpose flour (See note)
1/2 teaspoon ground cinnamon
5 tablespoons canola oil
3 1/2 lbs ripe but firm Anjou pears, peeled and cut into 1/2-inch pieces
1/2 cup pure maple syrup
1/2 cup raisins or 1/2 cup currants
2 tablespoons all-purpose flour (See note)
2 tablespoons lemon juice
2 teaspoons minced crystallized ginger

Steps:

  • Preheat oven to 350°F
  • To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
  • Drizzle with oil and stir until evenly moist.
  • To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
  • Transfer the mixture to a 9-by-13-inch baking dish.
  • Sprinkle the topping over the pears.
  • Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
  • Let stand for at least 10 minutes before serving.
  • Serve warm as is or you can add a scoop of good low-fat ice cream to the top.

PEAR CRUMBLE PIE



Pear Crumble Pie image

This pear pie is a succulent baked dessert with a sweet crumble topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 10

7 medium pears, peeled, cut into 1/2-inch slices (about 5 cups)
1 1/4 cups sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1 frozen pie crust (9 inch)
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/3 cup cold butter or margarine

Steps:

  • Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
  • In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
  • Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.

Nutrition Facts : Calories 340, Carbohydrate 64 g, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 100 mg

PEAR GINGER CRUMBLE



Pear Ginger Crumble image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
  • For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
  • Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

PEAR-APPLE CRUMBLE PIE



Pear-Apple Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 18

1 sheet refrigerated pie dough (half of a 14-ounce box)
3 tablespoons all-purpose flour, plus more for dusting
1 1/2 pounds assorted pears (such as Bosc or Bartlett)
1 1/2 pounds assorted apples (such as Gala, Honeycrisp or Golden Delicious)
1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
1/2 cup honey
1/4 cup granulated sugar
Finely grated zest and juice of 1 lemon
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
  • Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
  • Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

CRANBERRY-PEAR CRUMBLE BARS



Cranberry-Pear Crumble Bars image

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 1h

Yield One 9x9-inch pan

Number Of Ingredients 14

1 pound/454 grams pears (2 large), ripe but firm
2 cups/200 grams fresh cranberries
1/2 cup/101 grams granulated sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh ginger
2 cups/256 grams all-purpose flour
1 cup/220 grams light brown sugar, packed
1 cup/112 grams almond flour
1 cup/99 grams rolled oats
1 teaspoon kosher salt
1 cup/227 grams unsalted butter, melted and cooled
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
  • Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
  • Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
  • Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
  • Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE



Apple, Pear, and Dried-Cherry Crumble image

Categories     Milk/Cream     Dessert     Bake     Dried Fruit     Apple     Pear     Cherry     Fall     Maple Syrup     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 cup sugar
3 tablespoons plus 1 1/2 cups all purpose flour
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)
2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)
1 cup dried cherries (about 6 ounces)
1 tablespoon fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons finely grated lemon peel
1 cup chilled whipping cream
6 tablespoons pure maple syrup (preferably grade B)
Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
  • Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
  • Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
  • Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
  • Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

CARAMEL PEAR CRUMBLE



Caramel Pear Crumble image

This is the first recipe I turn to after my mother shares juicy pears from her orchard. The down-home flavor of the not-too-sweet dessert is a welcomed alternative to apple crisp. Its crumbly topping and hint to caramel keep friends asking for more. -Karen Ann Bland Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
20 caramels
1 tablespoon milk
3 medium pears, peeled and sliced
Whipped topping and additional cinnamon, optional

Steps:

  • In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish., In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture., Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired.

Nutrition Facts : Calories 598 calories, Fat 19g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 253mg sodium, Carbohydrate 103g carbohydrate (67g sugars, Fiber 5g fiber), Protein 7g protein.

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.

PEAR AND APPLE CRUMBLE



Pear and Apple Crumble image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lily Julow from Gainesville, FL

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon apple pie spice
1/2 cup cold unsalted butter
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
3 large Gala or Golden Delicious apples
3 large ripe but firm pears
2 tablespoons butter
2 tablespoons granulated sugar
1/4 cup fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
  • Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
  • Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
  • Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
  • Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g, TransFat 1/2 g

PEAR CRANBERRY CRUMBLE



Pear Cranberry Crumble image

Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup unsweetened apple juice
1/3 cup dried cranberries
1/2 teaspoon vanilla extract
4 firm ripe pears, peeled, cored and cut into 12 slices
3 tablespoons sugar
1/3 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter

Steps:

  • In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate, Fiber 4g fiber), Protein 2g protein.

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-CRANBERRY CRUMBLE-CRISP



Pear-Cranberry Crumble-Crisp image

I created this to have a little bit healthier dessert and use some fresh pears I had. My family enjoyed it, and I wanted to post it before I forget! Make sure to use ripe, juicy pears. Great served with whipped cream or vanilla ice cream.

Provided by TexasToast R

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 large pears, peeled and sliced
1/2 cup fresh cranberries
1 teaspoon cornstarch
1/8 cup packed brown sugar
1 teaspoon vanilla
1/2 cup whole wheat pastry flour
3/4 cup oats (old fashioned is good)
1/8 teaspoon salt
1/4-1/2 cup packed brown sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla

Steps:

  • In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
  • Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
  • Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.

APPLE AND PEAR CRUMBLE



Apple and Pear Crumble image

This great dessert is from The New Vegetarian Epicure. I've used it with several combinations of fruit - basically whatever I have on hand - and it's always been good. While the apple and pear combination is excellent, I've also had great results with mixed berries (strawberry, raspberry, blueberry, cherries). An easy dessert with ingredients you probably have on hand.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

4 -5 tart apples
4 -5 pears (if using other mixed fruits instead, just be sure to have about 4 lbs total)
3 tablespoons lemon juice
1/2 cup sugar
1/2 cup raisins
1 dash nutmeg
1 dash cinnamon (or any other spice you love!)
2/3 cup flour
3/4 cup brown sugar
1 pinch salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
5 tablespoons butter
2 tablespoons ice water
1 cup rolled oats

Steps:

  • Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
  • Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
  • Combine the flour, sugar, salt and spices.
  • Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
  • Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
  • Add the rolled oats and mix. If the mixture seems sticky, add more oats.
  • Spread fruit evenly in a large glass or ceramic baking dish.
  • Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
  • Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
  • Serve it hot or warm, with ice cream, whipped cream, or all by itself.

Nutrition Facts : Calories 410.4, Fat 8.3, SaturatedFat 4.8, Cholesterol 19.1, Sodium 92.7, Carbohydrate 85.8, Fiber 7.6, Sugar 58.9, Protein 3.5

FIG AND PEAR CRUMBLE



Fig and Pear Crumble image

Make and share this Fig and Pear Crumble recipe from Food.com.

Provided by breezermom

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

7 1/2 ounces dried figs
5 fresh pears, peeled and cut into 8 wedges
1/3 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter
whipped cream or ice cream

Steps:

  • Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
  • Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
  • Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
  • Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
  • Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1

SPICED PEAR CRUMBLE



Spiced Pear Crumble image

Guests at my bed and breakfast rave about this pear crumble recipe. They get to enjoy a sweet treat that doesn't expand their waistline. -Barbra Annino, Galena, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 13

4 medium pears, peeled and chopped
1/4 cup dried cranberries
2 teaspoons lemon juice
2 tablespoons reduced-fat butter
1/2 cup reduced-sugar orange marmalade
1/4 cup sugar-free maple-flavored syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
1/4 cup chopped almonds
1-1/2 cups reduced-fat vanilla ice cream

Steps:

  • In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8-in. square baking dish coated with cooking spray; set aside. , In a small saucepan, melt butter over medium heat. Stir in the marmalade, syrup, cinnamon, ginger and allspice until blended. Bring to a boil. Remove from the heat; stir in vanilla. Drizzle evenly over pear mixture. Sprinkle with vanilla wafers and almonds. , Bake, uncovered, at 375° for 20-25 minutes or until pears are tender and topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 113mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.

FRESH PEAR CRUMBLE PIE



Fresh Pear Crumble Pie image

This is a most delicious pie. It's a heritage recipe and I've been using it for the last few summers in using up bumper pear crops. If pears are scarce, you can use canned pears.

Provided by woodland hues

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 -8 fresh pears, peeled, cored, sliced
3/4 cup sugar
1 dash salt
1 tablespoon cornstarch
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon ginger
1/2 cup flour
1/4 cup butter or 1/4 cup margarine, softened
1 (9 inch) unbaked pie shells

Steps:

  • Fill pie shell with sliced pears.
  • Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
  • Mix together remaining sugar, spices and flour and add to butter.
  • Stir with a fork until crumbly and sprinkle over pears.
  • Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.

PEAR CRUMBLE WITH CRYSTALLIZED GINGER



Pear Crumble with Crystallized Ginger image

Categories     Fruit     Ginger     Dessert     Bake     Pear     Oat     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 13

For topping
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
For filling
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced crystallized ginger
1 1/2 tablespoons unbleached all purpose flour

Steps:

  • Make topping:
  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.
  • Make filling:
  • Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.
  • Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

GRILLED CRANBERRY PEAR CRUMBLE



Grilled Cranberry Pear Crumble image

My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

3 medium ripe pears, sliced
1/2 cup dried cranberries
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter
TOPPING:
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1 cup granola without raisins

Steps:

  • Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally., For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.

Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 7g fiber), Protein 4g protein.

Tips:

  • Choose ripe pears: Use ripe, flavorful pears for the best flavor. Bosc, Anjou, and Bartlett pears are all good choices.
  • Don't overmix the crumble topping: Overmixing the crumble topping will make it tough. Mix it just until the ingredients are combined.
  • Use a combination of spices: A combination of spices, such as cinnamon, nutmeg, and ginger, will add flavor to the crumble topping.
  • Bake the crumble until the topping is golden brown and the pears are bubbling: This will ensure that the crumble is cooked through and the pears are soft.
  • Serve the crumble warm with a scoop of ice cream or whipped cream: This will make the crumble even more delicious.

Conclusion:

Pear crumble is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and juicy pears, crunchy crumble topping, and warm spices, it's the perfect comfort food for any occasion. So next time you're looking for a delicious and easy dessert, give pear crumble a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #cobblers-and-crisps     #desserts     #fruit     #australian     #oven     #easy     #potluck     #fall     #vegetarian     #dietary     #low-sodium     #gluten-free     #seasonal     #comfort-food     #inexpensive     #egg-free     #free-of-something     #low-in-something     #pears     #taste-mood     #sweet     #to-go     #equipment

Related Topics