Introduction
Oh, there’s just something about a warm, bubbling fruit crumble that takes me right back to childhood kitchens and cozy Sunday afternoons. The scent alone is pure comfort! If you’re craving that nostalgic hug in a dish, you’ve landed in the right spot. This Old Fashioned Pear Crumble recipe is unbelievably simple, comes together in a flash, and tastes like it took hours. Get ready to fill your home with the most delightful aroma!
Why You’ll Love This Recipe
- Super Fast: Seriously, you can have this in the oven before your oven even finishes preheating!
- Incredibly Easy: No fancy techniques required. If you can slice a pear and mix some ingredients, you’ve got this.
- Perfect for Gifting: Bake it in a cute ramekin or small dish and tie a ribbon around it – instant homemade love!
- Always a Crowd-Pleaser: Whether it’s a casual get-together or a holiday dessert, everyone adores a good fruit crumble.
Ingredients
Gathering your ingredients is the first step to crumble bliss! Here’s what you’ll need:
- 5 medium pears: Choose pears that are ripe but still firm. They’ll soften beautifully in the oven. I love using a mix of varieties for a more complex flavor, but any good baking pear will do.
- 1 tablespoon lemon juice: This little bit of acidity brightens up the pear flavor and keeps them from browning too much.
- ¾ cup all-purpose flour: Your classic baking staple for the delicious crumble topping.
- 1 cup brown sugar (or granulated sugar): Brown sugar adds a lovely caramel note, but granulated works perfectly too if that’s what you have on hand.
- ½ teaspoon ground cinnamon: The quintessential warm spice that pairs perfectly with pears.
- ½ teaspoon ground nutmeg: Just a hint of this adds such a cozy depth.
- ¼ teaspoon salt: Salt is your secret weapon for balancing sweetness and making all the other flavors pop!
- 6 tablespoons cold butter, diced: Using cold butter is key for that wonderfully crumbly texture. Make sure it’s nice and chilled!
How to Make It
Alright, let’s get this crumble party started! It’s so straightforward, you’ll wonder why you haven’t made it more often.
- Preheat Your Oven: First things first, get that oven warmed up to 375°F (190°C). It’s good to go by the time you’re ready to bake.
- Prep the Pears: Grab your pears. Peel them, take out the cores, and slice them up into bite-sized pieces. Pop them into a large bowl and give them a gentle toss with the lemon juice. This helps keep them fresh and adds a little zip.
- Mix the Dry Topping Ingredients: In a separate medium bowl, whisk together the all-purpose flour, brown sugar (or granulated sugar), ground cinnamon, ground nutmeg, and salt. Give it a good stir to make sure everything is evenly distributed.
- Create the Crumble Topping: Now for the magic! Add your diced, cold butter to the dry ingredients. Here’s where you have options: use a pastry blender for quick work, your fingertips to gently rub the butter in, or even two forks. Your goal is to cut the butter into the dry mixture until it looks like coarse crumbs with some pea-sized pieces of butter still visible. Don’t overwork it!
- Assemble Your Crumble: Pour the lemon-kissed pear slices into an 8×8 inch baking dish or a similar-sized pie dish. Spread them out evenly.
- Top it Off: Sprinkle that lovely crumble topping evenly over the pears. Make sure to cover as much of the fruit as possible.
- Bake to Golden Perfection: Pop your crumble into the preheated oven and bake for about 30-40 minutes. You’re looking for a beautiful golden-brown topping and for the pears underneath to be tender and happily bubbling.
- Cool and Serve: Let your amazing crumble cool for just a few minutes before diving in. This allows the juices to set up a bit. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream – pure heaven!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:
- Fruit Swaps: While pears are divine, this crumble is also amazing with apples (a classic!), peaches, or even a mix of berries.
- Nutty Crunch: For an extra layer of texture and flavor, add about ½ cup of chopped pecans or walnuts to the crumble topping mixture.
- Oats for Texture: Stir in about ½ cup of rolled oats (not instant!) to the crumble topping along with the flour mixture for a heartier, chewier crust.
- A Hint of Ginger: Add ¼ teaspoon of ground ginger to the dry ingredients for another warm spice note.
- Citrus Zest: A little bit of lemon or orange zest mixed into the crumble topping can add a bright, fresh dimension.
Tips for Success
A few little tricks can make your crumble even more spectacular:
- Cold Butter is Key: I can’t stress this enough! Cold butter creates steam as it bakes, resulting in that wonderful crumbly texture. If your kitchen is warm, you can even pop your diced butter in the freezer for 10 minutes before using it.
- Don’t Over-Mix the Topping: You want pieces of butter to remain. This is what makes it crumbly, not doughy.
- Pears are Versatile: If your pears are very ripe and soft, they might break down more, creating a saucier filling, which is also delicious! If they are firmer, they will hold their shape better.
- Prep Ahead: You can absolutely prepare the pear mixture and the crumble topping separately up to a day in advance. Store them covered in the refrigerator. Assemble just before baking.
- Preventing a Soggy Bottom: If you’re worried about a soggy bottom (especially if your pears are very juicy), you can pre-bake the crumble topping for about 10 minutes while you prepare the fruit, then add the pears and bake as directed.
How to Store It
Leftovers are a good problem to have!
Once cooled, cover your pear crumble tightly with plastic wrap or transfer it to an airtight container. It will keep well at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. It’s also quite lovely cold, if you ask me!
FAQs
Got a question? We’ve got an answer!
Q: Can I use canned pears?
A: Yes, you can! Drain them very well and pat them dry with paper towels before using. They won’t have quite the same texture as fresh, but it’s a convenient option.
Q: My crumble topping looks too dry/wet. What did I do wrong?
A: If it looks too dry, it might need a tiny bit more butter, but usually, it’s about how the butter is cut in. If it looks too wet and paste-like, you’ve likely overmixed it, or the butter was too soft. Don’t worry too much; it will still taste delicious!
Q: Can I freeze this pear crumble?
A: Yes! You can freeze the assembled, unbaked crumble, or the baked and cooled crumble. For unbaked, wrap it tightly in plastic wrap and then foil. Bake from frozen, adding extra baking time. For baked, let it cool completely, then wrap and freeze. Thaw in the refrigerator before reheating.
Old-Fashioned Pear Crumble
Equipment
- Large bowl
- Medium bowl
- 8x8 inch baking dish or similar sized pie dish
- pastry blender optional
- Forks optional
Ingredients
For the Pears
- 5 medium pears ripe but firm
- 1 tablespoon lemon juice
For the Crumble Topping
- 0.75 cup all-purpose flour
- 1 cup brown sugar or granulated sugar
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 6 tablespoons cold butter diced
Instructions
- Preheat your oven to 375°F (190°C).
- Peel, core, and slice the pears into bite-sized pieces. Toss them in a large bowl with lemon juice.5 medium pears
- In a separate medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.5 medium pears
- Add the diced cold butter to the dry ingredients. Use a pastry blender, fingertips, or two forks to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overwork.5 medium pears
- Pour the prepared pears into an 8x8 inch baking dish or a similar-sized pie dish and spread them evenly.
- Evenly sprinkle the crumble topping over the pears, covering as much of the fruit as possible.
- Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the pears are tender and bubbling.
- Let the crumble cool for a few minutes before serving warm, optionally with vanilla ice cream or whipped cream.