This easy Pear Crumble is a delicious, comforting dessert that comes together quickly using just 7 ingredients. It’s naturally plant-based, gluten free (if you use GF oats), and refined-sugar free when sweetened with maple syrup. Serve warm with a dollop of vanilla cashew cream or a scoop of ice cream for an extra treat.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Pear Crumble
- Substitutions
- Variations
- How to make Pear Crumble
- Leftovers
- Recipe FAQs
- Pear Crumble Recipe
Why this recipe works
This pear crumble is a cozy dessert ideal for autumn and winter evenings. It’s simple to prepare and perfect for sharing with family and friends or enjoying by yourself. With only seven wholesome ingredients, it’s an accessible, healthier take on a classic crumble.
The recipe keeps prep time short while delivering a satisfying balance of sweet, tender fruit and a crunchy oat topping. It pairs beautifully with vanilla cashew cream, ice cream, custard or a drizzle of caramel.
Ingredients to make Pear Crumble
For the pears:
- 6 ripe pears – peeled and chopped into chunks (about 2cm).
- Juice of 1 lemon – adds brightness and prevents browning.
- 2 tsp cinnamon (optional) – warm spice enhances the flavor.
- 1 tbsp corn starch – thickens the fruit filling so the crumble isn’t soggy.
Crumble topping:
- 240 g rolled oats (about 3 cups) – use gluten-free if needed.
- 2 tbsp maple syrup – natural sweetener.
- 75 g unsalted butter – vegan or regular, cut into pieces so it mixes easily.
See the recipe card further down for exact quantities and nutrition.
Substitutions
- Pears: Use tinned pears in light syrup (drained) if fresh aren’t available. You can also swap for apples, stone fruit, rhubarb, berries or a mix.
- Maple syrup: Honey or agave syrup work as alternatives.
- Butter: Replace with coconut oil or another plant-based fat if preferred.
Variations
- Deluxe: Top with vanilla cashew cream, custard, ice cream, or a drizzle of chocolate or toffee sauce. Scatter chopped nuts like pecans or almonds for extra crunch.
- Kid friendly: Serve warm with a scoop of ice cream or a simple custard to please younger eaters.
How to make Pear Crumble
Step 1: Preheat the oven to 180°C (350°F). Peel and chop the pears into roughly 2cm pieces.
Step 2: Combine the chopped pears, lemon juice, corn starch and cinnamon in a large bowl. Toss gently to coat and set aside.
Step 3: Place two-thirds of the oats (about 160 g) in a blender and process into a coarse oat flour (about 30 seconds).
Step 4: In a large bowl combine the oat flour, remaining whole oats (about 80 g), butter and maple syrup. Mix with your hands until the mixture forms crumbly clusters.
Step 5: Transfer the pear mixture to a large baking dish and spread the oat crumble evenly over the fruit. Bake at 180°C for 25 minutes or until the fruit is bubbling and the topping is golden.
Hint: Riper pears yield a sweeter filling and softer texture when baked.
Leftovers
Enjoy the crumble warm, though leftovers keep well. Store in an airtight container in the fridge for 3–4 days and reheat in the microwave or oven. You can freeze the assembled crumble before baking or freeze cooked leftovers for up to three months.
Recipe FAQs
Very ripe pears are perfect for baking—use them in this crumble to enhance the natural sweetness and soft texture.
Corn starch is an effective gluten-free thickener that prevents the fruit from becoming too watery while baking.
A fruit crumble has two parts: the fruit filling (here: pears, lemon, cinnamon and corn starch) and a crunchy oat-based topping made from oats, sweetener and butter.
Freeze the assembled crumble before baking or freeze leftovers after cooling. Keep in an airtight container or wrapped well for up to three months. Thaw before reheating or finish baking from frozen, adjusting time as needed.
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Pear Crumble
James Wythe
Ingredients
For The Pears
- 6 ripe pears, peeled and chopped into chunks
- Juice of 1 lemon
- 2 tsp cinnamon (optional)
- 1 tbsp corn starch
Crumble Topping
- 240 g rolled oats (3 cups), gluten-free if desired
- 2 tbsp maple syrup
- 75 g unsalted butter (use vegan if preferred)
Instructions
- Preheat the oven to 180°C. Peel and chop the pears into roughly 2cm pieces.
- In a large bowl combine the chopped pears, lemon juice, corn starch and cinnamon. Toss gently to coat and set aside.
- Place 160 g (about two-thirds) of the oats in a blender and pulse until they form a coarse oat flour (about 30 seconds).
- In a separate bowl mix the oat flour with the remaining 80 g whole oats, butter and maple syrup. Rub together with your hands until crumbly clusters form.
- Transfer the pear mixture to a baking dish, spread the oat topping evenly over the fruit, and bake at 180°C for 25 minutes or until bubbling and golden.
Notes
Step-by-step photos: Follow the photos above to guide you through the process.
Substitutions & variations: See the notes earlier in the post for ideas.
Storage: Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven.
Freezing: Freeze before or after baking for up to three months in an airtight container. Thaw before reheating if frozen cooked leftovers.
Tips: Try seasonal fruit combinations and add a little extra sweetener if your pears are underripe. Best served warm.
Nutrition
