Old Fashioned Pear Crumble
This old fashioned autumn dessert is perfect for all those pears, and the cinnamon streusel on top is irresistible!
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 8x8-inch baking dish with cooking spray.
- Place 5 medium pears (peeled, cored, and sliced) in the baking dish, and drizzle 1 tablespoon lemon juice over the top.
- In a large bowl, whisk together ¾ cup all-purpose flour, 1 cup brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Work 6 tablespoons cold butter (diced) into the flour mixture with your fingers or a fork, until pea-sized lumps form.
- Pour the flour and butter 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.
Notes
You can successfully reduce the sugar down to ½ cup for a less-sweet pear crumble.
Want to use canned pears? You'll need three (15 oz) cans of sliced pears, drained.
I used bartlett pears, but d'anjou or bosc would work well, too.
I recommend making the pear crumble on the same day that you plan to serve it, so the topping stays crispy.
Store any leftovers covered either at room temperature or in the refrigerator. Reheat the pear crumble in the microwave or in a 350°F oven until warm.
Nutrition
Calories: 383kcalCarbohydrates: 71gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 111mgPotassium: 245mgFiber: 5gSugar: 50gVitamin A: 388IUVitamin C: 7mgCalcium: 52mgIron: 1mg
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