Cinnamon Pear Crumble

There are certain smells that instantly transport you to a place of comfort, warmth, and pure, unadulterated joy. For me, the scent of baking pears mingling with cinnamon and butter bubbling under a golden crust is peak hygge. The first time I made this Cinnamon Pear Crumble, it was on a blustery autumn afternoon. The wind was howling outside, rain lashed against the windows, and the house felt a bit chilly. I wanted something profoundly comforting, a dessert that felt like a warm hug in a bowl. Pears were in season, sitting plump and inviting in the fruit bowl, and the idea of combining them with a buttery, spiced crumble topping seemed like the perfect antidote to the gloomy weather. As it baked, the most incredible aroma filled the kitchen, drifting through the house and drawing everyone towards its source. When I finally pulled the bubbling, golden-brown beauty from the oven, my family gathered around, spoons poised. The verdict was unanimous: absolute perfection. The pears were tender and sweet, bathed in a subtly spiced syrup, while the crumble topping provided that essential crunchy, buttery contrast. It wasn’t overly sweet, letting the natural flavour of the pears shine through, enhanced beautifully by the warmth of the cinnamon. Since that day, this Cinnamon Pear Crumble has become a treasured family favourite, requested frequently throughout the fall and winter months, and sometimes even on cool summer evenings when a comforting dessert is called for. It’s simple enough for a weeknight treat but special enough for company, and it never fails to bring smiles to faces and warmth to hearts.

Ingredients

Here’s what you’ll need to create this delightful Cinnamon Pear Crumble:

For the Pear Filling:

• 6 medium Pears (about 2-2.5 lbs / 1 kg): Choose firm but ripe pears like Bosc, Anjou, or Conference. They hold their shape well during baking. Peel, core, and slice them into roughly ½-inch (1.25 cm) thick slices.
• 2 tablespoons (30ml) Lemon Juice: Freshly squeezed is best; this prevents the pears from browning and adds a touch of brightness to balance the sweetness.
• ¼ cup (50g) Granulated Sugar: Adjust slightly depending on the natural sweetness of your pears.
• ¼ cup (55g) Light Brown Sugar, packed: Adds a lovely molasses depth to the filling.
• 1 tablespoon All-Purpose Flour or Cornstarch: Helps to thicken the juices released by the pears as they bake, creating a lovely syrupy consistency rather than a watery one.
• 1 teaspoon Ground Cinnamon: The star spice, providing warmth and classic flavour. Ensure it’s fresh for the best aroma and taste.
• ¼ teaspoon Ground Nutmeg: Adds a subtle nutty warmth that complements the cinnamon and pears beautifully.
• Pinch of Salt: Enhances all the other flavours in the filling.

For the Crumble Topping:

• 1 ½ cups (180g) All-Purpose Flour: Forms the structural base of our delicious crumble.
• ½ cup (100g) Granulated Sugar: Provides sweetness and helps the topping brown.
• ½ cup (110g) Light Brown Sugar, packed: Adds moisture, chewiness, and a deeper caramel flavour to the topping.
• ½ teaspoon Ground Cinnamon: Reinforces the cinnamon theme, ensuring the spice is present in every bite.
• ¼ teaspoon Salt: Balances the sweetness in the topping and enhances the buttery flavour.
• ¾ cup (170g / 1.5 sticks) Cold Unsalted Butter: Must be cold and cut into small cubes. This is crucial for achieving that perfect crumbly, sandy texture rather than a paste.

Instructions

Follow these steps carefully for the perfect Cinnamon Pear Crumble:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized deep pie dish or casserole dish (around 2-3 quart capacity) with butter or non-stick spray.
2. Prepare the Pears: Peel, core, and slice the pears into roughly ½-inch thick slices. Place the sliced pears directly into a large mixing bowl.
3. Coat the Pears: Immediately drizzle the fresh lemon juice over the pear slices and toss gently to coat. This prevents them from oxidizing and turning brown while you prepare the rest of the filling.
4. Mix the Filling: To the bowl with the pears, add the granulated sugar, packed light brown sugar, flour (or cornstarch), ground cinnamon, ground nutmeg, and the pinch of salt. Gently toss everything together until the pear slices are evenly coated with the sugar and spice mixture. Be careful not to break the pear slices.
5. Transfer Filling to Dish: Pour the pear mixture evenly into the prepared baking dish. Spread the pears out into a relatively level layer.
6. Make the Crumble Topping: In a separate medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, ground cinnamon, and salt. Ensure there are no large clumps of brown sugar.
7. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture. Work the butter in until the mixture resembles coarse crumbs or wet sand, with some larger pea-sized pieces of butter remaining. Avoid overworking it – you want distinct buttery pieces, as this creates the best texture when baked. Don’t let the butter melt; work quickly if using your hands.
8. Apply the Topping: Sprinkle the crumble topping evenly over the pear filling in the baking dish. Ensure it covers the pears completely right to the edges. Gently pat it down very lightly, but don’t compact it firmly.
9. Bake: Place the baking dish on a baking sheet (to catch any potential drips) and transfer it to the preheated oven. Bake for 40-50 minutes, or until the pear filling is bubbling vigorously around the edges and the crumble topping is deeply golden brown and looks set. Pears should be tender when pierced gently with a knife or skewer inserted through the topping.
10. Rest Before Serving: Once baked, carefully remove the Cinnamon Pear Crumble from the oven. Let it rest on a wire rack for at least 15-20 minutes before serving. This allows the filling to thicken slightly and makes it easier (and safer) to serve.

Nutrition Facts

Please note that these nutritional values are estimates and can vary based on specific ingredients used, pear size, and serving size.

• Servings: This recipe typically yields 8 servings.
• Calories per Serving: Approximately 450-550 kcal (estimated).
• Total Fat: Contains fats primarily from the butter in the crumble topping. A serving provides a portion of daily fat intake.
• Carbohydrates: High in carbohydrates from the flour, sugars, and natural sugars in the pears. This includes dietary fiber from the pears.
• Sugars: Contains both natural sugars from the pears and added sugars from the granulated and brown sugar used in the filling and topping.

Disclaimer: For precise nutritional information, please use an online calculator with your specific ingredients and brands.

Preparation Time

• Preparation Time: Approximately 20-25 minutes (for peeling/slicing pears and mixing filling/topping).
• Cooking Time: Approximately 40-50 minutes in the oven.
• Resting Time: 15-20 minutes after baking.
• Total Time: Approximately 1 hour 15 minutes to 1 hour 35 minutes from start to serving. This makes it manageable for a weekend bake or even a slightly more ambitious weeknight dessert.

How to Serve

This Cinnamon Pear Crumble is incredibly versatile and delicious served in various ways. Here are some favourite serving suggestions:

• Classic Warm Serving: Serve the crumble warm, straight from the oven (after resting!), for the ultimate comfort food experience.
• With Ice Cream: A scoop of high-quality vanilla bean ice cream melting into the warm crumble is arguably the most popular and decadent pairing. The contrast between the warm, spiced fruit and crumble and the cold, creamy ice cream is divine.
  • Variations: Salted caramel ice cream, butter pecan ice cream, or even cinnamon ice cream work wonderfully too.
• With Cream:
  • Whipped Cream: A dollop of lightly sweetened fresh whipped cream adds a light, airy contrast.
  • Heavy Cream: A simple drizzle of cold heavy cream (pouring cream) over the warm crumble is a classic British way to enjoy it, letting the cream mingle with the fruit juices.
• With Custard: Serve warm with a generous pouring of warm vanilla custard (Crème Anglaise). This creates a rich, comforting, and deeply satisfying dessert experience, especially popular in colder weather.
• With Yogurt: For a slightly lighter or breakfast-friendly option (yes, leftover crumble for breakfast!), serve it with a scoop of plain Greek yogurt or vanilla yogurt. The tanginess of the yogurt balances the sweetness of the crumble.
• With Caramel Sauce: A drizzle of warm caramel sauce or salted caramel sauce over the top adds an extra layer of indulgence.
• At Room Temperature: While best warm, the crumble is also delicious served at room temperature, making it a great option for potlucks or gatherings where immediate serving isn’t possible.

Additional Tips

Make your Cinnamon Pear Crumble even better with these handy tips:

1. Choose the Right Pears: As mentioned, firm-ripe pears like Bosc, Anjou, or Conference are ideal because they hold their shape and don’t turn to mush when baked. Avoid very soft or overripe pears, as they can make the filling watery. Bartlett pears can work but tend to break down more.
2. Cold Butter is Key: For the perfect crumbly topping, ensure your butter is very cold, straight from the refrigerator. Cut it into small cubes before adding it to the flour mixture. If your kitchen is warm, you can even chill the flour mixture briefly before adding the butter, or chill the finished crumble topping for 10-15 minutes before sprinkling it over the pears.
3. Don’t Overmix the Topping: Mix the butter into the dry ingredients until just combined and crumbly. Overmixing will develop the gluten in the flour and can make the topping tough or paste-like instead of light and crisp. Stop when it looks like coarse meal with some larger lumps.
4. Add Texture with Oats or Nuts: For extra texture and flavour in the crumble topping, replace about ½ cup (45g) of the flour with rolled oats (not instant). You can also add ½ cup of chopped pecans, walnuts, or almonds to the topping mixture for a nutty crunch. Mix them in with the dry ingredients before cutting in the butter.
5. Adjust Spices to Taste: Feel free to adjust the spices. If you love cinnamon, add a little extra. You could also incorporate other warm spices like ground ginger, cardamom, or allspice (use sparingly, maybe ⅛ teaspoon) for a more complex flavour profile. A tiny grating of fresh orange zest in the filling can also add a lovely brightness.
6. Prevent a Soggy Bottom: Using flour or cornstarch in the filling helps thicken the juices. Also, ensure your pears aren’t overly ripe or juicy. Baking until the filling is visibly bubbling ensures the thickener is activated and the excess moisture has cooked off. Placing the baking dish on a preheated baking sheet can also help crisp the bottom slightly.
7. Make-Ahead Options: You can prepare the components ahead of time. The crumble topping can be made, stored in an airtight container or zip-top bag, and refrigerated for up to 3 days or frozen for up to 3 months. The pear filling can be prepared (without the flour/cornstarch initially, add just before baking) and stored in the fridge for a few hours, but pears may release more liquid. For best results, assemble just before baking. You can also bake the entire crumble ahead and reheat it.
8. Reheating Leftovers: Leftover Cinnamon Pear Crumble can be stored, covered, in the refrigerator for 3-4 days. To reheat, place individual portions in the microwave for 30-60 seconds or reheat the entire dish (or larger portions) in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. Reheating in the oven helps to re-crisp the topping.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Cinnamon Pear Crumble:

1. Q: What are the best types of pears to use for crumble?
   • A: Firm, ripe pears that hold their shape well during baking are best. Bosc, Anjou, and Conference pears are excellent choices. Bartlett pears can be used but tend to soften more, potentially leading to a mushier filling. Avoid overly ripe or very soft pears.
2. Q: Can I make this recipe gluten-free?
   • A: Yes, absolutely! To make it gluten-free, substitute the all-purpose flour in both the filling (if using flour as a thickener) and the crumble topping with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum). If using oats in the topping, ensure they are certified gluten-free to avoid cross-contamination. Cornstarch is naturally gluten-free and works well as a thickener in the filling.
3. Q: Can I make this Cinnamon Pear Crumble vegan?
   • A: Yes, this recipe can easily be adapted for vegans. Simply replace the unsalted dairy butter in the crumble topping with an equal amount of cold, firm vegan butter or margarine sticks (block-style works best for cutting in). Ensure your sugars are vegan-certified if necessary. The rest of the ingredients are typically plant-based.
4. Q: My crumble topping isn’t crumbly, it’s more like a paste. What went wrong?
   • A: This usually happens if the butter was too soft when incorporated, or if the mixture was overmixed. Ensure your butter is very cold and cut it in until it resembles coarse crumbs, stopping before it becomes a uniform paste. If your hands are warm, use a pastry blender or knives, or work very quickly. Chilling the topping before baking can also help.
5. Q: Why is my pear filling watery?
   • A: Several factors can cause a watery filling: using overly ripe or juicy pears, not using enough thickener (flour or cornstarch), or not baking the crumble long enough for the juices to thicken and evaporate sufficiently. Ensure you bake until the filling is actively bubbling around the edges. Using firm pears also helps control moisture release.
6. Q: Can I use apples instead of pears, or a mix?
   • A: Yes! This crumble recipe works beautifully with apples. Use firm baking apples like Honeycrisp, Braeburn, Gala, or Granny Smith (for tartness). You can also do a lovely mix of apples and pears for a different flavour profile. The preparation and baking time will be very similar.
7. Q: How should I store leftover Cinnamon Pear Crumble? Can I freeze it?
   • A: Store leftovers covered tightly (with plastic wrap or in an airtight container) in the refrigerator for up to 3-4 days. For freezing, it’s best to freeze the unbaked crumble. Assemble the crumble completely in a freezer-safe dish, cover tightly with layers of plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding about 15-20 minutes to the original baking time, or until hot and bubbly. You can also freeze a baked crumble, but the topping may lose some crispness upon thawing and reheating.
8. Q: Can I reduce the amount of sugar in the recipe?
   • A: Yes, you can adjust the sugar to your preference, especially depending on the sweetness of your pears. You can reduce the sugar in both the filling and the topping slightly. However, keep in mind that sugar contributes not only to sweetness but also to the texture of the topping (helping it brown and crisp) and the consistency of the filling (helping the juices thicken into a syrup). Reduce gradually and taste your pears first. Using less sugar might result in a slightly tarter dessert and a paler topping.