This old fashioned Pear Crumble is the perfect autumn dessert. Ripe pears are covered with a crispy cinnamon streusel topping and baked to perfection. Add a drizzle of cream if you like!
This old fashioned Pear Crumble is a must-make for fall. The pears become soft and juicy as they cook, and it’s topped with a buttery, crunchy streusel. And your house will smell amazing as it cooks, courtesy of the cinnamon and nutmeg.
I found this recipe in a newspaper clipping from 1963. I love how simple it is. Just a bunch of pantry and refrigerator staples come together to create the perfect fall dessert.
When you’re ready to serve it, don’t forget the ice cream, whipped cream, or even just a drizzle of heavy cream right out of the carton. It’ll be divine!
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Ingredients
- I used Bartlett pears for this recipe, but you can use any variety of pear. Just make sure that they are ripe, so the dessert has plenty of pear flavor. If you have more pears to use up, try this Pear Bread next, and check out these ideas for what to do with overripe pears for more inspiration.
- You can swap granulated (white) sugar for the brown sugar if you’d like.
- Lemon juice will prevent browning and offset some of the sweetness of the crumble.
How to Make Old Fashioned Pear Crumble
- Peel, core, and slice the pears.
- Toss the pears with lemon juice, and place in a greased 8×8-inch baking dish.
- Whisk together the flour, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
- Work the diced butter into the flour mixture with your fingers, until pea-sized lumps form. Pour the streusel mixture over the pears, and bake for 30–35 minutes.
Serve the pear crumble with ice cream, whipped cream, or a drizzle of heavy cream or half & half (right from the carton is fine!).
Frequently Asked Questions
For the best taste and texture (and crispy topping!), make Pear Crumble the same day you plan to serve it. If you have leftovers, it can be covered and stored in the fridge for up to 5 days. Keep in mind that the topping will not stay as crisp after being refrigerated.
This is a definite yes! Cover and store the crumble in the freezer for up to 3 months. The day before you need it, defrost it in the fridge overnight and then warm in the oven.
Yes! You will need three (15 oz) cans of sliced pears. Drain well before using. Then make and bake as directed.
You can reduce the sugar in the topping by up to half.
More Fall Baking Recipes
Don’t let the season pass you by without filling your home with the aromatic smells of baked goods! Here are a few of my favorite recipes to help inspire your fall baking.
- Old Fashioned Applesauce Cake
- Pumpkin Bars with Cream Cheese Frosting
- Old Fashioned Date Cake
- Easy Crockpot Apple Butter
- Old Fashioned Apple Cake
📖 Recipe
Old Fashioned Pear Crumble
Ingredients
- 5 medium pears, peeled, cored, and sliced (I used bartlett)
- 1 tablespoon lemon juice
- ¾ cup all-purpose flour
- 1 cup brown sugar (can use granulated sugar if preferred)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons cold butter, diced
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking dish with cooking spray.
- Place the sliced pears in the baking dish, and drizzle the lemon juice over the top.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Work the diced butter into the flour mixture with your fingers, until pea-sized lumps form.
- Pour the flour mixture over the pears. Bake for 30–35 minutes, or until the crumble is beginning to turn golden brown on top and the pear mixture is bubbling.
- Serve with ice cream, whipped cream, or a drizzle of cream or half & half.
Delicious! For personal preference, I made it with a little less sugar and a little more butter.
Thank you for your 5-star review!
My husband & I received fruit box for Christmas. Had to find a recipe to use up some of our pears. This was a perfect recipe with crumb like topping. Very Good!
I believe it would be great for our over abundance of apples as well.
I’m so glad you enjoyed it! Thanks for your review. I agree that it would be great with apples.