Spiced Pear Cranberry Crumble (Printable Version)
Tender pears and tart cranberries spiced with cinnamon and ginger under a buttery oat crumble topping.
# What You Need:
→ Fruit Filling
01 - 4 ripe pears, peeled, cored, and sliced
02 - 1 cup fresh or frozen cranberries (120 g)
03 - 1/3 cup granulated sugar (65 g)
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 2 tablespoons all-purpose flour
→ Crumble Topping
09 - 3/4 cup all-purpose flour (90 g)
10 - 3/4 cup rolled oats (75 g)
11 - 1/2 cup packed light brown sugar (100 g)
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 1/2 cup unsalted butter, cold and cubed (115 g)
# How to Make It:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine sliced pears, cranberries, granulated sugar, lemon juice, cinnamon, ginger, nutmeg, and 2 tablespoons of flour. Toss gently to coat evenly.
03 - Grease a 2-quart baking dish and transfer the fruit mixture into it, spreading evenly.
04 - In a separate bowl, mix flour, rolled oats, brown sugar, cinnamon, and salt. Add cold butter cubes and rub with fingertips until coarse crumbs form.
05 - Evenly sprinkle the crumble topping over the fruit mixture. Bake for 40 minutes until the topping is golden and the fruit is bubbling at the edges.
06 - Allow to cool for 10 minutes before serving to enhance flavors and texture.
# Expert Tips:
01 -
- The warm spices make your kitchen smell like something out of a dream, and that's half the comfort right there.
- It comes together faster than you'd expect, and somehow tastes like you spent hours on it.
- You can use frozen cranberries, meaning you're never far away from making this when the mood strikes.
02 -
- Don't skip the cooling step, even though it's tempting, because the filling needs that time to thicken so it doesn't run all over the plate.
- If your topping starts browning too quickly, loosely cover the dish with foil for the last 10 to 15 minutes of baking.
03 -
- Cube your butter and let it sit in the freezer for 15 minutes before rubbing it into the flour mixture, because warmer butter won't create those beautiful distinct crumbs.
- Toss your fruit filling gently so you don't break up the fruit too much, which would make the filling more like a sauce than a proper fruit filling.