This Pear Almond Crumble is as delicious as any other crumble that I have in my website. It has a nice sweet fresh Pear and a crumble made from combination of rolled oats and almond flour and with generous amount of sliced Almonds.
It’s the season of crisp and crumbles again. Apart my my all time favorite Peach, Mango, Strawberry and Blueberry crumble, I though I’d add one more in my list, this Pear and Almond Crumble or Crisp as some people call it. I’ve never made Pear Crumble before because I had always been focus with Summer fruits when I’m making crumble. Summer is the perfect opportunity to make desserts like this, but what if it’s not Summer and the gorgeous Summer fruits are not available? It doesn’t mean that we have to stop enjoying fruits crisp. This is why I turned to Pear instead. Pear had been in the market even during the Winter season, and I didn’t really pay attention to it until just recently when I had to turn to it as alternative to other non available fresh Summer fruits (like berries, Mango, Peaches etc). I had been buying it almost every week, they’re great for fruit snack, and I really enjoy the texture of Bosc Pear.
This Pear Almond Crumble was made only using 1 large Bosc Pear, if you want to make a big batch simply add more Pears. This is a very flexible and forgiving recipe, you can’t mess up a fruit crumble because it is such a simple. There are few things though to keep in mind when making a crumble.
- Ripe but not too ripe fruits: Use fruits are ripe but not overly ripe. Overly ripe fruits could get mushy when baked, overly ripe fruits also have more juice in it which could make the crumble runny.
- Sugar or No Sugar: Adding sugar in the crumble depend on the sweetness of the fruits the you are using, but aside from sweetness it also helps thickens the sauce. Fruits release juice as it bakes in the oven, and adding a sugar and a bit of cornstarch could help give a nice consistency and texture to the crumble.
- The Crumble – Use just enough butter to moistened the dry ingredients and to bind them together. Too much butter could hinder in making the crumble crispy because it is too wet and too less will not make it look like a crumble because it will be too loose. To test, simple pick up small portion and squeeze it inside your palm, if it came out clump together, that should be good enough. Few crumbled, clusters and loose pieces are what you are looking for, a combination of different texture.
Make-Ahead Crumble Toppings
Properly packed crumble toppings in an airtight container or freezer sealed bags can last 2-3 months in the freezer. When ready to use, simply loosen up the pieces if it clumps together then sprinkle on top of the fruit crumble, muffin, tart, pie and cake then bake as per recipe instruction.
Tips on How to Store Crumble
Baked Crumble: Very important thing to remember is to pack it properly. Store in an air-tight container or any packaging designed for freezing to protect the crumble from moisture. Double wrap the container with aluminum foil then put in a freezer sealed bag to avoid freezer burn.
Unbaked Crumble: Make sure to completely cool the crumble before wrapping and storing in the freezer.
Thawing: Thaw frozen crumble in the refrigerator overnight. Bake according to recipe instruction.
- 1 Bosc Pear (or Bartlett) – Cut into small thin wedges or cubes (can be substituted with Apple)
- 1 tablespoon sugar
- 1/2 teaspoon Cornstarch
- 1/2 teaspoon pure Vanilla Extract
- 1/8 teaspoon Salt
- 1/2 teaspoon Lemon Juice
- 4 tablespoon Rolled oats (can be substituted with all-purpose flour)
- 3 tablespoon Almond Flour or Gluten free Flour Blend
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon melted butter
- 2 tbsp sliced/shaved almonds
- Preheat oven to 350F.
- Prepare the Pear: Remove the skin of the Pear and slice into 1/4 thick wedges. You can also cut it into cubes just don’t cut it too small. Sprinkle sugar, lemon juice, vanilla extract and cornstarch. Mix just to distribute and cook in low heat for 10 minutes or until the Pear is almost cooked, but not mushy (unless you really prefer a soft pear inside cook longer). You want it to still be slightly hard so that it doesn’t get mushy when baked.
- Prepare the Crumble. In a small bowl, melt the butter. Add flour, baking powder, salt, oats, sugars and almonds. Mix until it turn into a crumble. Use your fingers to bring the mixture together until it starts to clump together when squeezed.
- Assemble: Transfer the Pear mixture into a 5-6 inch pie dish. Sprinkle top with the crumble.
- Bake for 30 minutes. Let cool for 30 minutes before serving to allow the sauce to thicken.
- Serve: This can be served on its own, as toppings for oatmeal or better yet with Vanilla Ice Cream in top.
Serves 2 – 3
- Small Batch Peach Mango Crisp
- Blueberry Crisp For Two
- Strawberry Cobbler For Two
- Mango Galette
- Pear Almond Crumble For Two
- Peach Crumble For Two
- Strawberry Crisp for Two
- Gluten Free & Vegan Blueberry Crisp for Two
- Peach Galette, No Fuzz Free Form Pie
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