Go Back
Pear & Cranberry Crumble Recipe
Ash Tyrrell

Pear & Cranberry Crumble Recipe

I made this pear cranberry crumble for the first time last fall when I had a bowl of ripening pears and a bag of fresh cranberries sitting on my counter, and I honestly couldn't believe how good it turned out. The tart cranberries and sweet, juicy pears bake down into this jammy, gorgeous filling, and the buttery crumble topping turns golden and crisp in the oven
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 5 to 6 medium ripe pears peeled and diced — I go for pears that give slightly when pressed, not rock hard ones
  • 3 cups fresh cranberries roughly chopped — fresh gives the best texture, but frozen works in a pinch
  • 1 cup granulated sugar — balances out the tart cranberries beautifully
  • 3 tablespoons cornstarch or tapioca starch — this thickens the fruit juices so the filling isn't runny
  • 1 tablespoon orange zest — adds a bright citrusy note that pairs perfectly with cranberries
  • A pinch of ground cinnamon — just enough to warm up the flavor without overpowering the fruit
  • ¼ cup orange juice — helps everything combine into a syrupy cohesive filling
  • 2 ½ cups all-purpose flour — the base of the crumble topping
  • 1 teaspoon baking powder — gives the topping a little lift so it doesn't turn dense
  • A pinch of salt — rounds out the sweetness in the topping
  • ⅓ cup granulated sugar — for the topping's sweetness and crunch
  • ⅓ cup brown sugar — adds a deeper caramel-like flavor to the crumble
  • 14 tablespoons salted butter melted — melted butter is key here, it creates those perfect clumpy crumble pieces

Method
 

  1. I always start by preheating my oven to 375°F so it's fully hot by the time my crumble is ready to bake. While that's heating up, I lightly grease my 9x13-inch baking dish with butter or a light spray of oil. Getting this step done early keeps the rest of the process moving smoothly.
  2. In a large bowl, I toss together the diced pears, chopped cranberries, sugar, cornstarch, orange zest, and cinnamon until everything is evenly coated. Then I pour in the orange juice and give it one more good stir. This step is where all that beautiful tart-sweet flavor starts to develop.
  3. Once the fruit mixture looks well combined, I pour it straight into my prepared baking dish and spread it out into an even layer. I like to press it down just slightly so it bakes evenly and there are no gaps once it's in the oven.
  4. In a separate bowl, I whisk the flour, baking powder, salt, granulated sugar, and brown sugar together until there are no lumps.
  5. I pour the melted butter over the dry topping mixture and stir it with a fork until it forms clumps of varying sizes, some as small as peas and some a bit bigger. This clumpy texture is what gives the topping that irresistible crisp, crumbly bite once baked.
  6. I take handfuls of the buttery crumble mixture and scatter it evenly over the fruit filling, covering as much of the surface as I can. I don't press it down, I just let it sit loosely so it can bake up craggy and golden.
  7. I slide the pan into the oven and bake for 40 to 45 minutes, until the topping turns a deep golden brown and the fruit filling is bubbling up around the edges. My kitchen smells incredible by this point, which is always a good sign.
  8. Once it's out of the oven, I let the crumble rest for about 15 minutes before serving. This resting time lets the filling thicken up so it holds its shape when scooped. I serve mine warm, usually with a big scoop of vanilla ice cream melting right on top.

Notes

  • I always use fresh cranberries when I can find them, since frozen ones release more liquid and can make the filling slightly wetter.
  • I chop my cranberries in half rather than leaving them whole, because it helps them cook down more evenly with the pears.
  • I let my melted butter cool for a couple of minutes before mixing it into the topping, otherwise it can melt the sugar too fast and turn the mixture pasty.
  • I taste a pear before adding it, since overly firm, underripe pears take longer to soften and can throw off the texture.
  • I place a baking sheet under my dish while it bakes, because the fruit filling almost always bubbles over a little.