Pear Almond Crumble Dessert

One chilly October evening, I sliced into a batch of pears that had been sitting in my fruit bowl all week, too soft for snacking but perfect for something warm. The kitchen smelled like butter and cinnamon within minutes, and I knew I'd stumbled onto something worth repeating. That first crumble came out golden and crackling, the pears soft and sweet beneath, and I ate it standing at the counter with a spoon.

I made this for a small dinner party once, nothing fancy, just a few friends around the table. Someone mentioned they didnt usually like pears, but then went back for seconds with a sheepish grin. It became my go-to whenever I wanted dessert to feel homemade without the pressure of perfection.

Ingredients

• Ripe pears, peeled, cored, and sliced: Use pears that yield slightly to pressure, they break down into tender sweetness as they bake and release their juices.
• Lemon juice: Brightens the fruit and keeps the pears from browning while you prep the topping.
• Granulated sugar: Just enough to coax out the natural sweetness without making it cloying.
• Ground cinnamon: Adds warmth and familiarity, the scent that makes this feel like comfort food.
• Ground nutmeg: A subtle spice that deepens the flavor without taking over.
• Cornstarch: Thickens the fruit juices into a light syrup instead of a watery puddle.
• Vanilla extract: Rounds out the spices with a soft, sweet note.
• All-purpose flour: The base of the crumble, giving it structure and a tender bite.
• Rolled oats: They add texture and a rustic chew that contrasts beautifully with the soft fruit.
• Sliced almonds: Toast as they bake, turning nutty and golden, the secret star of the topping.
• Light brown sugar, packed: Brings caramel-like depth and helps the topping crisp up.
• Ground ginger: A quiet warmth that sneaks in behind the cinnamon.
• Salt: Balances the sweetness and makes every other flavor pop.
• Unsalted butter, cold and cubed: The key to a crumbly topping, keep it cold so it creates pockets of richness as it bakes.

Instructions

Preheat and Prep:

Set your oven to 180°C (350°F) and lightly butter a 9-inch baking dish. This keeps the fruit from sticking and adds a hint of richness to the edges.

Toss the Pears:

In a large bowl, combine the sliced pears with lemon juice, sugar, cinnamon, nutmeg, cornstarch, and vanilla, tossing gently until every slice is coated. Spread them evenly in your prepared dish, the juices will start pooling already.

Make the Crumble:

In a medium bowl, mix together flour, oats, almonds, brown sugar, ginger, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture looks like wet sand with pea-sized clumps.

Top and Bake:

Sprinkle the crumble evenly over the pears, covering them completely. Slide the dish into the oven and bake for 35 minutes, until the topping turns golden and you see fruit bubbling up at the edges.

Cool and Serve:

Let it cool for a few minutes before serving, the filling will thicken as it sits. Spoon it into bowls while its still warm, with a scoop of vanilla ice cream if youre feeling indulgent.

Pin This

One winter night, I served this with a cup of spiced tea instead of dessert wine, and it felt perfect. The simplicity of it, the way the almonds crunched against the soft fruit, reminded me that not everything needs to be complicated to feel like a treat.

How to Know When Its Done

The topping should be deeply golden, not pale, and youll see the fruit juices bubbling thickly around the edges. If the top browns too quickly, tent it loosely with foil and let the fruit finish cooking through.

Variations Worth Trying

Swap half the pears for tart apples to add a bit of tang, or toss in a handful of fresh cranberries for a pop of color and sharpness. A pinch of cardamom in the filling brings an unexpected floral note that pairs beautifully with the almonds.

Storage and Reheating

Leftovers keep covered in the fridge for up to three days, though the topping softens a bit. Reheat individual portions in the oven at 175°C for 10 minutes to crisp the top back up, or microwave if youre in a hurry and dont mind a softer texture.

• Let it cool completely before covering to avoid condensation turning the crumble soggy.
• You can freeze unbaked crumble for up to a month, bake straight from frozen adding 10 extra minutes.
• Serve leftovers cold for breakfast with yogurt, it works surprisingly well.

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This crumble never tries to be more than it is, warm fruit, buttery topping, the kind of dessert that feels like home. Make it when the air turns cool and you need something sweet without the fuss.

Recipe FAQs

→ How do I prevent the pears from becoming mushy?

Use firm, ripe pears and coat them with lemon juice to retain texture. Baking time should be just enough for fruit to soften but not break down completely.

→ Can I substitute other nuts for almonds in the topping?

Yes, chopped walnuts or pecans can be used to add different nutty flavors and textures while maintaining crunch.

→ What spices complement the pear filling?

Cinnamon, nutmeg, and a touch of ground ginger create a warm spice blend that enhances the pear’s natural sweetness.

→ Is there a gluten-free option for the crumble topping?

Replace all-purpose flour and oats with certified gluten-free alternatives to keep the topping safe for gluten-sensitive diets.

→ How should I serve this dessert for best flavor?

Serving warm with vanilla ice cream or whipped cream adds creaminess and balances the spiced fruit and crunchy topping beautifully.