My Fall Favorite
I love making this crumble when the air gets crisp. It fills the kitchen with the best smell. Sweet pears and spicy ginger dance together. Doesn’t that smell amazing?
This recipe is my go-to for cozy nights. It feels like a warm hug in a bowl. I think that matters. Food should make you feel safe and happy. What is your favorite cozy dessert?
A Little Story for You
I first made this for my grandson, Leo. He said he didn’t like “cooked fruit.” But he ate two big bowls! He just called it “pear cookie stuff.” I still laugh at that.
Sometimes, you just have to try new things. A new flavor can become a happy memory. That is why sharing food matters so much. It is about more than eating.
Let’s Talk Topping
The crunchy top is the best part. You mix almonds and flour with butter. The secret is the crystallized ginger. It gives little sweet-spicy bites.
Pulsing it in the food processor is fun. Just watch it turn into wet sand. Fun fact: using melted butter helps the topping get extra crispy. Do you like your dessert topping crunchy or soft?
The Heart of the Dish
The filling is simple. You cook the pears just a bit first. This helps them get tender and juicy. Fresh ginger is key here. It tastes brighter than the powdered kind.
Use pears that are ripe but firm. If they are too soft, they turn to mush. I like Bartlett pears. They hold their shape so nicely. What kind of pears do you find at your market?
Bringing It All Together
Sprinkle the topping over the pears. Do not pack it down. You want those nooks for the fruit to bubble up. That is where the magic happens.
The hardest part is waiting. Let it cool for 20 minutes after baking. This lets the juices thicken up. Then, scoop it into bowls. The steam will smell wonderful. Serve it just like that, or with a little cream.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Slivered almonds | ¾ cup | For the topping |
| All-purpose flour | ½ cup (2½ ounces/71 grams) | For the topping |
| Light brown sugar | ¼ cup packed (1¾ ounces/50 grams) | For the topping |
| Crystallized ginger | 2 tablespoons | Chopped; for the topping |
| Granulated sugar | 2 tablespoons | For the topping |
| Ground ginger | ¾ teaspoon | For the topping |
| Salt | â…› teaspoon | For the topping |
| Unsalted butter | 5 tablespoons | Melted and cooled; for the topping |
| Unsalted butter | 4 tablespoons | For the filling |
| Granulated sugar | 3 tablespoons | For the filling |
| Cornstarch | 1½ teaspoons | For the filling |
| Lemon juice | 1½ teaspoons | For the filling |
| Fresh ginger | 1 teaspoon | Grated; for the filling |
| Salt | Pinch | For the filling |
| Bartlett pears | 5 pounds (2.27 kilograms) | Ripe but firm, peeled, halved, cored, and cut into 1½-inch pieces |
My Cozy Spiced Pear & Ginger Crumble
Hello, my dear. Come sit a while. The oven is warming up. I want to share my favorite fall recipe with you. It’s a spiced pear and ginger crumble. Doesn’t that sound lovely? It always reminds me of my own grandma. She had a giant pear tree in her yard. We would collect the windfalls for baking. I still laugh at that memory. The smell of ginger and baking fruit is pure comfort. Let’s make some together.
Step 1: First, we make the crunchy topping. Put your oven rack in the middle. Heat the oven to 425 degrees. Now, grab your food processor. Add the almonds, flour, both sugars, and gingers. Give it about ten quick pulses. The nuts should look nice and sandy. Now, drizzle in the melted butter. Pulse it a few more times. It will look like damp sand. (My hard-learned tip: Let that butter cool a bit first. Hot butter makes the topping greasy. We want it crumbly!)
Step 2: Next, let’s prepare those beautiful pears. Melt butter in your big pot. Take it off the heat. Whisk in the sugar, cornstarch, lemon juice, fresh ginger, and salt. This makes a glossy sauce. Now, toss in all your pear pieces. Coat them gently in that sweet, spicy mix. Fun fact: Why do we add lemon juice? It keeps the pears from turning brown. It also adds a little bright flavor. Isn’t that clever?
Step 3: Time to bring it all together. Sprinkle your topping over the pears. Use your fingers to break up any big clumps. Make sure the fruit at the sides of the pot gets some love, too. Now, slide the whole pot into the oven. Bake it for about 25 to 30 minutes. You’ll know it’s done when you see bubbles. The topping will be a deep, golden brown. Doesn’t that smell amazing already?
Step 4: Patience is important here, my dear. Take the pot out carefully. Place it on a wire rack. Let your crumble cool for a full 20 minutes. I know it’s hard to wait! This lets the juicy filling settle. It keeps it from being too runny. Then, scoop it into bowls. The warm pears and crunchy topping are perfect. What’s your favorite cozy dessert memory? Share below!
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert, Baking
Three Tasty Twists to Try
Recipes are like stories. You can tell them a little differently each time. Here are three fun ways to change up this crumble. They are all so simple. I think you’ll love them.
Apple & Cranberry Swap: Use tart apples instead of half the pears. Toss in a handful of fresh cranberries for a pop of color and tang.
Oatmeal Cookie Topping: Replace half the flour with old-fashioned oats. Add a pinch of cinnamon. It tastes just like a crumbly oatmeal cookie on top.
Gingery Peach Summer Version: In summer, use ripe peaches or nectarines. Skip the ground ginger. Use only the fresh and crystallized ginger for a brighter, zippy flavor.
Which one would you try first? Comment below!
Serving It Up Just Right
This crumble is wonderful all on its own. But a little extra touch makes it special. I love to serve it warm in my old ceramic bowls. A small scoop of vanilla ice cream melts right into the topping. A dollop of softly whipped cream is lovely, too. For a pretty look, add a single mint leaf on the side.
What to drink with it? On a chilly evening, a cup of chai tea pairs perfectly. The spices are best friends. For a grown-up treat, a small glass of sweet dessert wine is nice. It echoes the honeyed taste of the baked pears. Which would you choose tonight?
Keeping Your Crumble Cozy
Let’s talk about keeping your crumble happy. Cool it completely first. Then cover it tight and pop it in the fridge. It will be good for three days. You can freeze it for a month, too. Use a freezer-safe dish.
To reheat, warm it in a 350-degree oven. This keeps the topping crisp. Microwaving makes it soggy. I learned that the hard way once. My first crumble turned into soup in the microwave! Batch cooking is a smart idea. Double the topping and freeze half for later. This saves you time on a busy day. Having a dessert ready matters. It turns an ordinary Tuesday into a small celebration.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Crumble Troubles
Is your topping pale? Your oven might be too cool. Use an oven thermometer to check. A hot oven gives you that golden color. I remember my first crumble was too blond. It still tasted good, though!
Is the filling too runny? Your pears might have been too ripe. Use firm pears. The cornstarch needs their natural pectin to thicken properly. This matters for the perfect saucy bite. No one wants a swimming pool.
Is the topping soggy? You might have over-mixed it. Stop pulsing when it looks like wet sand. Bigger crumbs are better. A good texture builds your cooking confidence. You learn to trust your eyes, not just the clock.
Which of these problems have you run into before?
Your Crumble Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap the flour for a gluten-free blend. Use one that substitutes 1:1.
Q: Can I make it ahead?
A: Absolutely. Prep the filling and topping separately. Keep them chilled. Assemble and bake just before serving.
Q: What if I don’t have crystallized ginger?
A: Use all ground ginger. Add an extra half teaspoon to the topping.
Q: Can I make a smaller batch?
A: You can halve everything. Use a smaller baking dish. The bake time will be a bit shorter.
Q: Any optional tips?
A: A pinch of cardamom in the filling is lovely. *Fun fact: Cardamom and pears are old friends in Swedish baking.*
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. The smell of baking pears and ginger is pure comfort. It always reminds me of my own grandma’s kitchen. Cooking is about sharing these warm moments.
I would love to hear from you. Tell me about your baking adventures. Your stories make my day.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Spiced Pear and Ginger Crumble
Description
A warm and comforting dessert featuring sweet, spiced pears under a crunchy almond and ginger crumble topping.
Ingredients
¾ cup slivered almonds
4 tablespoons unsalted butter
Instructions
- For the topping: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Pulse almonds, flour, brown sugar, crystallized ginger, granulated sugar, ground ginger, and salt in food processor until nuts are finely chopped, about 10 pulses. Drizzle melted butter over flour mixture and pulse until mixture resembles wet sand, about 5 pulses, scraping down sides of bowl as needed.
- For the filling: Melt butter in Dutch oven over medium heat. Off heat, whisk in sugar, cornstarch, lemon juice, ginger, and salt. Add pears and toss to coat.
- Sprinkle topping evenly over fruit, breaking up any large chunks. Scrape down exposed sides of pot, then transfer to oven. Bake, uncovered, until pears are bubbling around edges and topping is deep golden brown, 25 to 30 minutes, rotating pot halfway through baking.
- Remove pot from oven and transfer to wire rack. Let crisp cool for 20 minutes before serving.
Notes
- Nutritional information is referenced in the text but not provided in the excerpt. Calories are an estimate based on the ingredients.