Pear And Cranberry Crumble Recipe

Name: Pear And Cranberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place a rack in the center of the oven and preheat oven to 350 degrees F. Take out an 8x8-inch baking dish and set aside.
2
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.
3
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.
4
Bake for 40-45 minutes, until bubbly and delicious smelling.
5
Remove from oven and allow to cool for about 20 minutes before serving. This dish is perfect served warm with vanilla ice cream.
6
Crumble lasts for up to 3 days, covered, in the fridge.

700

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Pear And Cranberry Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Cranberry Crumble

How did you like this recipe?

Frequently Asked Questions