This easy pear crumble features Bosc pears baked with vanilla and cozy spices, topped with brown sugar oat crumble for a delicious fall dessert.
You might also love these spiced pear crumble muffins, skillet peach cobbler shortcake, and mini apple crisp for one.
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Why You’ll Love This Recipe
Easy to Make. Any beginner baker can make a fruit crisp or crumble, and it’s honestly one of the best desserts that everyone loves.
Enjoy Warm from the Oven. One of the things I love about this pear crisp or crumble is that you don’t have to wait for it to cool before digging in. It’s one of those desserts that’s best served when it’s still warm, topped with a scoop of ice cream melting over it.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Pears. Bosc pears are best for this recipe. Be sure to choose pears that are ripe, but still firm and not soft or mushy.
- Sugar. A combination of granulated sugar and brown sugar adds sweetness.
- Flour. You’ll need all purpose flour to give the crumble topping structure, as well as to thicken the juices of the pear filling.
- Oats. Use old fashioned rolled oats for the topping, not quick oats or steel cut oats.
- Lemon Juice. Enhances the flavor of the pears.
- Spices. You’ll need vanilla extract, cinnamon, allspice, nutmeg and salt.
- Butter. Unsalted butter adds moisture to the crumble topping to bind it together.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease your baking dish with butter or non-stick baking spray. I used a 7×11 inch oval baking dish, but a 9×9 inch or 10×10 inch square baking dish will also work.
- Choose pears that are ripe, but still firm, not soft or mushy. Peel and core the pears, then cut them into 1/2 inch chunks.
- In the baking dish, combine the pears with the rest of the filling ingredients.
- In a bowl, combine all the crumble topping ingredients (except the butter) until evenly distributed. Add the melted butter and combine until moist and crumbly. Sprinkle the topping over the pear filling.
- Bake the crumble for about 35-40 minutes, until the topping is golden brown.
- Let cool for several minutes, then serve warm with ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Keep leftover pear crumble covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds at 50% power.
Bosc pears have the best texture for baking, since they don’t fall apart and turn mushy.
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Pear Crumble
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 7×11 Oval Baking Dish, (or a 9×9 or 10×10 inch Baking Dish)
Ingredients
Filling
- 2 ½ lbs Bosc pears (6 large or 10-12 small pears)
- ⅓ cup granulated sugar
- ⅓ cup light or dark brown sugar, lightly packed
- ¼ cup all-purpose flour, fluffed, spooned and leveled
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup old fashioned rolled oats
- ⅓ cup light or dark brown sugar
- ¾ tsp ground cinnamon
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease your baking dish with butter or non-stick baking spray. I used a 7×11 inch oval baking dish, but a 9×9 inch or 10×10 inch square baking dish will also work.
- Choose pears that are ripe, but still firm, not soft or mushy. Peel and core the pears, then cut them into 1/2 inch chunks.
- In the baking dish, combine the pears with the rest of the filling ingredients.
- In a bowl, combine all the crumble topping ingredients (except the butter) until evenly distributed. Add the melted butter and combine until moist and crumbly. Sprinkle the topping over the pear filling.
- Bake the crumble for about 35-40 minutes, until the topping is golden brown.
- Let cool for several minutes, then serve warm with ice cream.
Can you freeze it?
While I haven’t tried it, you could possibly freeze it unbaked, but I’m not sure if it might affect the texture of the pears after they thaw, as it could make the filling too watery. I wouldn’t freeze the baked crumble, since it would probably be soggy after thawing.