There’s nothing quite like a pear and cranberry crumble fresh out of the oven to bring warmth and comfort to your kitchen, especially as the crisp air of autumn sets in. The juicy sweetness of pears mingles perfectly with the tart pop of cranberries, creating a symphony of flavors that’s just irresistible.
What makes this crumble stand out is its simplicity—no fancy techniques or equipment needed. The topping comes together with a mix of oats, flour, and butter, turning golden and crunchy as it bakes, while the filling bubbles into a juicy, luscious fruit layer beneath.
I like to serve mine warm, with a generous scoop of vanilla ice cream that melts into the crumble’s nooks and crannies, creating the ultimate sweet treat.
It’s also a great make-ahead option for holiday gatherings—think Thanksgiving dessert or a cozy weekend indulgence. And if you’re looking to balance the richness with something light, a Blueberry Kefir Smoothie on the side offers the perfect pairing!
Pear And Cranberry Crumble
Equipment
- Large mixing bowl
- medium mixing bowl
- 9×13 inch baking dish
Ingredients
Filling
- 1 cup granulated sugar
- 1 tbsp fresh orange zest
- 3 tbsp tapioca flour, or ground instant tapioca or cornstarch
- 3 lbs ripe pears, peeled and diced
- Pinch of ground cinnamon
- 3 cups fresh or frozen cranberries, chopped in half or lightly pulsed in food processor or blender
- ¼ cup orange juice, can use fresh juice from orange, apple juice or cranberry juice
Topping
- Pinch of salt
- ⅓ cup packed light or dark brown sugar
- 1 tsp baking powder
- 14 tbsp salted butter, melted
- 2½ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish and set aside.
- In a large bowl, mix together the pears, cranberries, sugar, tapioca flour (or cornstarch), orange zest, cinnamon, and juice.
- Stir until evenly combined, then spread the fruit mixture into the prepared baking dish.
- In a separate medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar for the crumble topping.
- Add the melted butter and stir until small clumps form.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45-50 minutes, until the fruit is bubbly and the topping turns golden brown.
- Allow the crumble to rest for 15 minutes before serving, so the filling can thicken.
- Enjoy warm with vanilla ice cream.
Notes
- For a crunchier topping, add chopped nuts like almonds or pecans to the crumble mixture.
| Nutrition | Value |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 65 g |
| Protein | 3 g |
| Sugar | 37 g |