Pear-Cranberry Crumble

Serves 8

You could also make the crumble in individual ramekins; just check on it sooner, as it will likely cook more quickly in the ramekins.

The crumble topping used here is also available as a standalone recipe: Oat Crumble Topping (Pear-Cranberry).

Ingredients

For the crumble topping

• 1 cup (240 ml) all-purpose flour
• 3/4 cup (180 ml) old-fashioned (not quick cooking) oatmeal
• 1/2 cup (120 ml) plus 2 tablespoons (30 ml) packed brown sugar
• Pinch of kosher salt
• 13 tablespoons (195 ml) unsalted butter, cut into small pieces and well chilled

For the filling

• 5 cups (1.2 L) peeled, sliced ripe pears
• 3/4 cup (180 ml) dried cranberries, plumped in hot water
• 2 tablespoons (30 ml) fresh lemon juice
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1/4 teaspoon (1 ml) ground nutmeg
• 1/2 cup (120 ml) sugar
• Pinch of kosher salt
• 2 tablespoons (30 ml) all-purpose flour

Method

1. To make the crumble topping, combine the flour, oatmeal, brown sugar, and salt in a stand mixer using the paddle attachment. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. (Do not mix so long that it comes together completely.)
2. Transfer the topping to a shallow container, breaking it up a bit. Cover and refrigerate for at least 2 hours.
3. To make the filling, heat the oven to 350°F (175°C).
4. Combine the pears, cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour. Toss the ingredients lightly to coat evenly, then pour into a 1 1/2 quart (1.42 L) baking dish.
5. Top with the crumble topping, breaking up any large clumps with your fingers and spreading it evenly. At this point, there may be areas that aren't completely covered with topping, but don't worry, because it will spread a bit as it bakes.
6. Bake until the topping begins to brown and the filling is bubbling, about 40 minutes. Remove the crumble from the oven and let it cool somewhat before serving.

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. The filling method calls for nutmeg (“…cinnamon, nutmeg, sugar…”) but the ingredient list omitted it. During curation an AI web search located the published recipe this one follows, Leite’s Culinaria: Pear-Cranberry Crumble, which lists “1/4 teaspoon nutmeg”, and that quantity was added to the list so it matches the method. Nothing else was changed.