Cinnamon Pear Crumble With Buttery Oat Topping

Why You’ll Love This Recipe

• Warm, spiced pear chunks bubble beneath a thick layer of buttery oat crumble that bakes up ultra-crisp and golden.
• Simple pantry ingredients and just one bowl for the topping make this an easy, weeknight-friendly dessert.
• Perfect make-ahead dessert: assemble in advance, bake when you are ready, and serve straight from the dish.
• Equally at home at a casual family dinner or a cozy holiday gathering.

Grocery List

• Produce: Pears (6 medium), lemons (1 small or 1/2 large)
• Dairy: Unsalted butter, vanilla ice cream or heavy cream (optional, for serving)
• Pantry: Old-fashioned rolled oats, all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves (optional), fine sea salt, cornstarch, vanilla extract, pecans or walnuts (optional)

Full Ingredients

For the Spiced Pear Filling

• 6 medium ripe but firm pears (about 2 to 2.5 lb / 900 g to 1.1 kg), such as Bosc, Anjou, or Bartlett
• 2 tbsp fresh lemon juice
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch ground cloves (optional, for a deeper spice note)
• 1/4 tsp fine sea salt
• 2 tbsp cornstarch
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter, cut into small pieces (for dotting over the fruit)

For the Buttery Oat Crumble Topping

• 1 cup (90 g) old-fashioned rolled oats (not quick or instant)
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (100 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
• 1/2 cup (50 g) chopped pecans or walnuts (optional, for crunch and flavor)

For Serving (Optional but Recommended)

• Vanilla ice cream
• Lightly sweetened whipped cream
• Extra ground cinnamon for dusting

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Heat your oven to 350°F (175°C) with a rack in the center. Lightly butter an 8-inch (20 cm) square baking dish, or any similar 2-quart (2 L) shallow baking dish. This prevents sticking and helps the edges caramelize nicely. Set the dish aside while you prepare the pears and topping.

Step 2: Prep the pears

Peel the pears with a vegetable peeler. Cut them in half, scoop out the cores with a small spoon or paring knife, and trim away the stems. Cut the pears into roughly 1/2-inch (1.25 cm) chunks. Try to keep the pieces close in size so they cook evenly. Place all the pear chunks into a large mixing bowl and drizzle with the 2 tbsp lemon juice, tossing gently to coat. The lemon brightens the flavor and keeps the pears from browning while you measure the rest of the ingredients.

Step 3: Make the spiced pear filling

To the bowl of pears, add 1/3 cup granulated sugar, 1/4 cup light brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, a pinch of cloves if using, and 1/4 tsp salt. Sprinkle over the 2 tbsp cornstarch. Pour in the 1 tsp vanilla extract Toss everything together until the pears are evenly coated and no dry cornstarch remains. The mixture will look slightly syrupy and glossy; this will thicken into a rich, cinnamon-scented sauce as it bakes. Tip the pears and all their juices into the prepared baking dish and spread into an even layer. Dot the top of the fruit with the 2 tbsp butter.

Step 4: Mix the oat crumble topping

In a separate medium bowl, combine the 1 cup rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the chopped nuts, if using, and stir to distribute them evenly.

Add the 1/2 cup cold cubed butter to the bowl. Using your fingertips, a pastry cutter, or two knives, cut the butter into the dry ingredients until you have a mixture that looks like coarse crumbs with some pea-sized clumps. These clumps are what bake up into those crunchy, buttery nuggets on top, so do not over-mix into a paste. If your kitchen is very warm, you can pop the bowl into the fridge for 5–10 minutes to keep the butter cold while you work.

Step 5: Assemble the crumble

Using your hands, grab handfuls of the crumble mixture and gently squeeze them to form loose clumps, then break them up lightly as you scatter them evenly over the pear filling. Try to cover most of the surface, but leave a few small gaps so steam can escape and the topping can crisp rather than steam. Avoid pressing the crumble down firmly; keeping it airy helps it bake up light and crunchy instead of dense.

Step 6: Bake until golden and bubbling

Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and transfer to the preheated oven. Bake for 35–40 minutes, or until the topping is a deep golden brown and you can see the pear juices bubbling thickly around the edges and in a few spots in the center. If the topping is browning too quickly before the filling bubbles, tent it loosely with foil and continue baking until the juices are visibly thick and syrupy.

Step 7: Cool briefly and serve warm

Remove the crumble from the oven and place the dish on a cooling rack. Let it rest for at least 10–15 minutes. This short cooling time allows the bubbling juices to thicken slightly so they will spoon nicely instead of running all over the plate. Serve warm, scooped into bowls, with a generous scoop of vanilla ice cream or a dollop of softly whipped cream. If you like, finish with a light dusting of cinnamon over the ice cream for extra aroma.

Pro Tips

• Choose the right pears: Look for pears that are ripe but still firm, with just a little give near the stem. Overripe pears will turn mushy; very hard pears will not soften enough.
• Keep the butter cold: Cold butter is key for a crisp, craggy topping. If it starts to soften while you work, chill the crumble briefly before baking.
• Let it bubble: Do not pull the crumble out of the oven until you see the filling bubbling in the center. This tells you the cornstarch has fully activated and the sauce will be thick, not watery.
• Adjust sweetness and spice: If your pears are very sweet, you can reduce the sugar in the filling by 1–2 tbsp. Love spice? Add an extra pinch of cinnamon or ginger.
• Scale it up: For a crowd, double the recipe and bake it in a 9×13-inch (23×33 cm) dish, adding 5–10 minutes to the baking time as needed.

Variations

• Pear-apple crumble: Use half pears and half firm baking apples (such as Granny Smith or Honeycrisp). Keep the same total fruit weight and follow the recipe as written.
• Gingered pear crumble: Increase ground ginger to 1/2 tsp and add 2–3 tbsp finely chopped crystallized ginger to the filling for a warm, zingy twist.
• Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend in place of the wheat flour and be sure your oats are certified gluten-free.

Storage & Make-Ahead

Store leftover crumble, covered, at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds, or warm the whole dish in a 325°F (165°C) oven for 10–15 minutes until heated through and the topping is refreshed.

To make ahead, you can assemble the filling and topping separately up to 1 day in advance. Store the spiced pears in the baking dish, covered, in the refrigerator, and the crumble topping in an airtight container in the fridge. When ready to bake, scatter the chilled topping over the pears and bake as directed, adding a few extra minutes if needed. This helps you have a fresh, bubbling crumble on the table with very little last-minute work.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without ice cream or whipped cream): about 480 calories, 20 g fat (11 g saturated), 72 g carbohydrates, 5 g protein, 6 g fiber, 45 g sugars, and 220 mg sodium. Actual values will vary depending on the exact ingredients and brands you use, and any optional nuts or toppings.