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Cinnamon Pear Crumble Recipe
Ash Tyrrell

Cinnamon Pear Crumble Recipe

I made this cinnamon pear crumble on a chilly Sunday afternoon, and my whole kitchen smelled like a bakery within minutes. I've made a lot of fruit crumbles over the years, but something about the juicy pears mixed with warm cinnamon and ginger just hits differently
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 5 large pears peeled and sliced – I like Bartlett pears, but firm, slightly under-ripe ones hold their shape best
  • 1 tablespoon lemon juice – keeps the sliced pears from browning while you prep everything else
  • ¼ cup maple syrup – adds natural sweetness and a subtle caramel-like depth
  • ¼ cup brown sugar – helps the pears release their juices and turn syrupy as they bake
  • 1 teaspoon cinnamon – the star spice that makes this crumble taste like fall
  • ½ teaspoon ground ginger – adds a gentle warmth that pairs beautifully with pear
  • ¼ teaspoon salt – balances the sweetness so the filling doesn't taste flat
  • 1 teaspoon vanilla extract – rounds out the flavor with a cozy background note
  • 1 tablespoon cornstarch – thickens the juices so your filling isn't watery
  • ½ cup butter softened – the base of a rich, tender crumble; don't melt it, just soften it
  • ½ cup white sugar – gives the topping its light sweetness and helps it crisp up
  • 1 to 1¼ cups all-purpose flour – start with the smaller amount and add more only if needed
  • 1 teaspoon cinnamon – ties the topping's flavor back to the filling
  • ½ teaspoon salt – keeps the buttery topping from tasting too sweet

Method
 

  1. Start by preheating your oven to 350°F and setting out a 9-inch pie dish. I don't bother greasing mine since the butter in the topping keeps things from sticking. Getting the oven ready first means you're not waiting around once your filling and topping are done.
  2. Peel and core all five pears, then slice them into strips or cubes, whichever you prefer. I usually slice mine into strips and cut each one in half so they cook evenly. Firm pears actually work better here since they hold their shape instead of turning mushy in the oven.
  3. Toss the sliced pears into a large mixing bowl with the lemon juice, maple syrup, brown sugar, cinnamon, ginger, salt, vanilla, and cornstarch. Stir everything together until the pears are evenly coated. Set this bowl aside while you make the crumble topping.
  4. In a separate bowl, mash the softened butter and sugar together with a fork until well combined. Add in 1 cup of flour first, along with the cinnamon and salt, mixing until it looks crumbly. If it still feels too wet, sprinkle in a bit more flour, up to a ¼ cup extra.
  5. Pour the coated pears into your pie dish, spreading them out evenly. Scatter the crumble topping over the top in an even layer. Bake, uncovered, for 45 to 50 minutes, until the topping turns golden brown and the filling bubbles at the edges.
  6. Let the crumble rest for about 10 minutes once it's out of the oven so the juices have time to settle. This makes it easier to scoop without everything running together. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Notes

  • I always use firmer pears instead of very ripe ones since they hold their shape better and don't turn to mush while baking.
  • I peel my pears every time because the texture is so much smoother without the skin, just like I do with apple desserts.
  • I set my pie dish on top of a baking sheet before it goes in the oven since the filling tends to bubble over and drip.
  • I start with the smaller amount of flour in the topping and only add more if it feels too sticky to work with.
  • I let the crumble cool for a few minutes before serving so the filling has time to thicken up a bit.