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Fresh, juicy pears nestled between layers of brown sugar crumble topping and crust make this pear crumble a wintry dessert for any occasion.
Slightly chewy with that irresistible buttery, brown sugar, and oat crust and topping, these pear crumble bars are great for a hand-held treat or an after-dinner dessert topped with ice cream. They’ll get made most often during the winter in my house (along with this pear cobbler), but I happily freeze pears when I have extra, so that I can enjoy this crumble throughout the year.
Pear Crumble
Crisp fresh pears are one of the best fresh fruit snacks in the fall and winter. They seem to get devoured the minute they cross into the house. So you can bet when I found myself with a surplus gifted to us this winter I squirreled them away to do some baking.
I love that pears are not overly sweet. This makes them ideal after a big meal when you just want a little something sweet, but chocolate and other super rich treats aren’t appealing.
Ingredients and Substitutions
Pear Filling Ingredients
Pears – I look for ripe pears that are still slightly firm and a bit fragrant too. You can tell a pear is ready by pressing gently near the stem or lifting the stem to see if it separates easily from the fruit.
Cinnamon & Sugar – I enhance the sweetness of the pears with some sugar and a dash of cinnamon adds some warmth to the fruit filling.
Cornstarch – You’ll need a bit of cornstarch to help the fruit juices thicken in the oven.
Crust Ingredients
Flour, Oatmeal, & Salt – You’ll use both all-purpose flour and oatmeal to give the crust heartiness and structure. And I use kosher salt to enhance the flavors too.
Brown Sugar – Brown sugar provides sweetness and a hint of caramel flavor.
Butter – I use salted butter in all of my baking, unless specifically noted otherwise.
Egg – Egg helps bind the ingredients together, giving the crust additional structure.
Cinnamon & Vanilla – For a bit of warmth, I add some cinnamon and vanilla extract to the crust as well.
Notes on Equipment
- 9×13 baking pan. Two thirds of the crumb gets pressed into it and the bars come out clean once they cool. I’ve been using this pan for over a decade. The heavy-duty construction is something you can feel as soon as you pick it up. And, I love how effortlessly food releases thanks to the non-stick coating. Anything that makes cleanup quick and easy is a winner in my book.
- Chef’s knife. Five pears sliced thin is the only real prep in this recipe. It was over 10 years ago when I first tried Victorinox knives, while visiting a professional test kitchen. You could say it was love at first slice. These are stellar knives, and the price point simply can’t be beat for quality. Mine has been in my kitchen ever since.
- Large mixing bowl
- Small bowl
- Fork
- Whisk or wooden spoon
- Cutting board
- Microwave-safe dish
- Disposable kitchen gloves
- Measuring cups and spoons
How to Make Pear Crumble
Preheating the Oven: To start, you’re going to preheat the oven to 350°F.
Preparing the Pears: I wash and slice the pears and set aside until needed.
Mixing the Filling: Add the sugar, cornstarch, cinnamon, and salt to a small bowl and stir to combine. Set aside until needed.
Melting the Butter: As you heat the butter in a microwave-safe dish in the microwave, pause every 10-20 seconds to check progress. The butter should be fully liquid when it’s melted.
Combining the Wet Ingredients: In a large mixing bowl, stir together the melted butter and sugar with a whisk or wooden spoon. Then, add the egg and vanilla and stir again until smooth.
Adding the Dry Ingredients: Add the flour, oatmeal, cinnamon, and salt to the bowl with the wet ingredients. I use a fork to stir everything together, just until crumbs form.
Preparing the Pan: You can prepare the 9×13 baking pan by either lining it with parchment, or greasing with butter.
Layering the Ingredients: I use gloves or clean hands to press about ⅔ of the crumb mixture into the pan. Then, I layer the pears over the crust and sprinkle the cinnamon sugar mixture across the top. Finally, I scatter the remaining ⅓ of the crumb mixture across the pan.
Baking: Let bake for 30-34 minutes, until the crust is golden brown.
Serving: For a more gooey consistency, you can serve the crumble scooped warm from the oven. For a more firm, cake-like bite, let cool completely before slicing into servings.
Expert Tip
Pressing the crust into the pan is one of the most important steps to getting a firm, crumbly crust. You’ll want to spread the crust all the way to the edges of the pan, pressing gently down throughout.
Adding the Dry Ingredients – Once I add the dry ingredients to the mixing bowl, I stir just until combined. Using a fork to stir the batter helps the crust remain light and fluffy.
Spreading the Crust – As you layer the remaining topping across the pan, don’t worry if it doesn’t completely cover the filling. The crust will spread slightly as it bakes, and leaving some space uncovered allows steam to escape, which will help the filling thicken.
Checking for Doneness – When it’s finished, the crust will be evenly golden brown across the top. The center shouldn’t be pale or watery, and the edges of the crust should be firm. The fruit filling should be bubbling at the edges.
Serving Suggestions
A fruit crumble is best served warm from the oven with a scoop of no churn ice cream melting into the crust. That is the whole serving suggestion, and I stand by it. Cooled completely and cut into bars, it will travel well for a potluck or a lunchbox, no ice cream required.
Make Ahead & Storage
Make Ahead: Yes, this crumble can be made in advance. It will keep in the refrigerator for up to 3 days.
How to Store: You can just store in an airtight container in the refrigerator.
How to Reheat: I either eat this cold from the fridge or warm individual portions in a microwave-safe dish in the microwave.
More Pear Recipes
Frequently Asked Questions
When shopping for pears, I look for fruit that’s firm to the touch, but not hard. Color should be consistent, with no bruised spots. Avoid any scars or squishy patches.
Yes, frozen pears will work. Let them thaw in the refrigerator first, and pat them dry with a cloth or paper towel to remove excess moisture.
I aim for slices about 1/4″ thick.
If you have a 1:1 GF flour blend that you use with success in other recipes, that will work. Alternative flours like almond and coconut flour will not turn out right, though, due to the fact they will absorb too much liquid.
Pear Crumble
Ingredients
Pear Filling Ingredients
- 4 cups thinly sliced pears about 5 pears worth
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Crust Ingredients
- 1 cup butter melted
- 1 cup light brown sugar packed
- 1 egg
- 1½ teaspoons vanilla
- 2 cups flour
- 2 cups oatmeal
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Slice the pears and set them aside. In a small bowl, stir together ½ cup sugar, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt. Set aside.
- In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth.
- Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbs form. Press ⅔ of the crumb mixture into a buttered or parchment-lined 9×13 pan.
- Layer the pears over the crust and then sprinkle the pears with the cinnamon sugar mixture. Top with the remaining crumb topping.
- Bake for 30-34 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.
