Pear Crumble
Bosc pears baked with vanilla and spices, and topped with brown sugar oat crumble for an easy and delicious fall dessert.
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Equipment
- 7x11 Oval Baking Dish, (or a 9x9 or 10x10 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.
Notes
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.
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