Pears<\/strong>. Four medium pears of almost any variety. My first choices are Anjou or Bosc pears, because they’re firm when sliced. A Bartlett pear would be okay as long as it’s not too ripe and soft. If the pears are too ripe before baking, they will turn into mush when cooked. So, err on the side of firm and not quite ripe for this recipe, please!<\/li>\n\n\n\n

Cranberries<\/strong>. Two-thirds of a cup of fresh cranberries. They can be frozen or fresh, but not canned, okay?<\/li>\n\n\n\n

Sugar<\/strong>. One-third cup of granulated white sugar for sweetening the filling.<\/li>\n\n\n\n

Vanilla<\/strong>. One teaspoon of vanilla extract for the filling.<\/li>\n\n\n\n

Lemon Juice<\/strong>. Two teaspoons of lemon juice (honestly, bottled is fine if you don’t have fresh here!)<\/li>\n\n\n\n

Oats<\/strong>. To make the crisp topping, measure out 6 tablespoons of rolled oats.<\/li>\n\n\n\n

Flour<\/strong>. A small amount of flour will thicken the fruit juices in this pear crumble.<\/li>\n\n\n\n

Brown Sugar<\/strong>. One-third cup of light or dark brown sugar.<\/li>\n\n\n\n

Cinnamon<\/strong>. One teaspoon of ground cinnamon.<\/li>\n\n\n\n

Butter<\/strong>. To make the topping, we need 1\/2 of a stick (4 tablespoons) unsalted butter that is cold. Dice the butter into cubes to help it work into the other ingredients and become crumbly.<\/li>\n\n\n\n

Nuts<\/strong>. You can use any type of nuts you like for this recipe–walnuts and pecans are my first choice, but toasted almonds are great, too! Six tablespoons total.<\/li>\n\n\n\n

White Chocolate Chips<\/strong>. Six tablespoons of white chocolate chips to make the pear filling slightly creamy. If you don’t like white chocolate, dark chocolate chips are okay here!<\/li>\n<\/ul>\n\n\n\n
How to Make Pear Crumble<\/h2>\n\n\n\n
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Preheat the oven to 375, and have ready an 8 or 9-inch baking dish.<\/li>\n<\/ol>\n\n\n\n
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2. In a large bowl, combine the chopped pears, cranberries, sugar, vanilla, and lemon juice. Toss very well to combine. Pour this fruit mixture into the baking dish, and set aside.<\/p>\n<\/div>\n\n\n\n
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3. In the same bowl you made the fruit filling, make the crumble topping. Mix together the oats, flour, brown sugar, cinnamon and butter. Mix very well until the butter is incorporated evenly, and then stir in the nuts and white chocolate chips.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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4. Evenly sprinkle the topping over the fruit mixture in the baking dish.<\/p>\n<\/div>\n\n\n\n
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5. Bake the pear cobbler until golden brown on top, about 35-38 minutes. It will be bubbling around the edges when it’s done. Let cool for a few minutes before scooping and serving with vanilla ice cream.<\/p>\n<\/div>\n<\/div>\n\n\n\n
How to Store Leftovers<\/h2>\n\n\n\n
If you don’t eat all of this pear crumble in one siting, cover with plastic wrap and store in the fridge for up to 3 days. It’s best to reheat it in the oven so the topping stays crisp. I personally love leftover pear cobbler for breakfast with a cup of coffee.<\/p>\n\n\n\n
Pear Crumble Recipe Variations<\/h2>\n\n\n\n
Yes, you may use other types of fruit in this recipe! However, it should really be fall fruits because of the cranberries. Think: apples or other types of pears.<\/p>\n\n\n\n
You might like my apple crisp recipe<\/a><\/span>, by the way!<\/p>\n\n\n