Easy Pear Crumble with Cinnamon and Ginger
Easy Pear Crumble with Cinnamon and Ginger. Made with sweet tender pears and a crunchy, crisp, warming demerara (turbinado), ginger and cinnamon topping. This is a quick, cosy and delicious recipe and the perfect way to use up ripe pears. Serve warm with custard or ice cream.
Ingredients
Filling
- 5 small Conference Pears around 400g, Peeled and sliced into small cubes
- 1 tap Vanilla Extract
- 75 g Light Brown Sugar
- 1 tbsp Plain Flour
- 1 tsp Ground Cinnamon
Crumble
- 200 g Butter Cold, cut into cubes
- 300 g Plain Flour
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- 110 g Demerara Sugar Turbinado
Instructions
- Heat oven to 180C/350F/Gas Mark 4.
Prepare the Filling
- Peel the Pears, Remove the Core and chop into 1 inch pieces. Add the Pears to a medium bowl. Scatter over the sugar, flour and cinnamon and combine pears with remaining ingredients by mixing through with your hands. Then add to a 9 inch baking dish.
Prepare Crumble topping
- Place the Flour and butter in a large bowl. Add Ground Cinnamon and Ginger.
- Combine flour with other ingredients by rubbing them together using your hands until large breadcrumbs are formed. Stir in the sugar.
Assemble
- Sprinkle the crumble in an even layer on top of the fruit. Do not press down.
- Bake for 45 minutes or until the buttery crumble is golden brown and the pears have softened.
- Let the crumble cool a little and then serve in individual bowls whilst still hot with custard, a scoop of ice cream or cream.
Notes
How to serve
This great dessert can be served with custard, a scoop of ice cream (I love vanilla bean ice cream with pear crumble) or a drizzle of double/heavy cream.Variations
Any fruit crumble is highly adaptable. Here are some variations you can try: Make it Gluten-free Swap out the flour and raising agent for a gluten free variety. Check all other ingredients too! Make it Vegan Swap the butter for a plant based alternative. Crumble Variations You can add flaked almonds, Oats, Walnuts, Pecans, Coconut to the crumble topping on top of the pears for added texture and a really crispy topping. Spices Try adding some mixed spice to the crumble. Chocolate You can also addd some chocolate chips to the crumble topping. It works incredibly well. Filling Variations Lemon You can add a little lemon juice or orange jucie to the pears to just pep them up a bit and stop them colouring as fast. Fruit You can stir in some mixed berries or just use blackberries. Use some Apples in place of the Pears. Add Blueberries. Chocolate Add Chocolate Chips. It is sooo good with Chocoalte Chips.Storage
Here is the best way to store Easy Pear Crumble Recipe with Cinnamon and Ginger: Fridge If you have any leftover pear crumble, it should be kept in the fridge it in an airtight container for up to 3 days. Alternatively leave it in the tin/dish, and once it has completely cooled cover it with cling film or plastic wrap and keep in the fridge for up to 3 days. Freezer It can also be frozen in an airtight container for up to 2 months. The crumble topping does soften as it will absorb some of the pear juices but this is easily rectifiable. See instructions below. Thaw overnight in the fridge. Once thawed, it cannot be refrozen and should be consumed within 24 hours.Reheating Instructions
Oven If you want to make the topping crispy again, the best way to do this is in the oven. Preheat the oven to 350f/180C/GM 4 and place in an oven safe tin/dish. Bake for 20 - 25 minutes or until piping hot all the way through. Microwave You can also reheat this in the microwave for 1-2 minutes. The topping will not be as crunchy though. Again, it has to be piping hot all the way through before serving. Room Temperature This crumble is also lovely at room temperature when it is cold. Once the crumble has been reheated, any leftovers will need to be discarded.How to make ahead
Crumbles are best eaten fresh. If you would like to prep ahead, prep the filling and topping a day ahead of time and store them seperately. Then assemble just before baking and continue as per the recipe. To make it a few hours ahead, make and assemble the entire dessert, then cover with cling film and place into the fridge until it is ready to bake.Tips and FAQs
Can I use another variety of Pears?
I use conference pears for this recipe. They are sweet and readily available. You can also use Bosc Pears. I would not recommend Comice Pears as they are already very sweet and fleshy. If that is all you have, I would recommend cutting the sugar quantity by a thirs.What is Pear Crumble served with?
Pear crumble is best served with thick vanilla custard. You can also serve it with vanilla ice cream or double cream.Can I use another type of Sugar?
You can use Dark Brown Sugar, Light Brown Sugar, Coconut Sugar, Demerara Sugar (Turbinado), Granulated Sugar, Caster Sugar or any other sugar of your choice. I haven't tried this with liquid sweetener so I can’t comment on that unfortunately! Brown sugars have the best flavour in this recipe. They add a caramel toffee tone that works brilliantly in crumbles.Can I add additional fruit?
You can sub some of the pears for apples. If you prefer more fruit, you can add an additional pear as long as it fits in your pie dish/tin.Can I make this pear crumble in a different quantity?
Yes you can adjust this recipe quite easily. Just adjust in the recipe card below using the slider.Can I make individual portions?
Yes you can. This recipe will make 4 servings depending on the size of your ramekins. Place them on a tray so it is easier to get them out of the oven. They will cook quicker. I would check after the 20 minute mark.Can it be made in a different dish?
Yes, you can make it any shape tin/tray as long as the sides are not too high and it is of a similar size to the one I used. You want the sides to be low, so the top crisps up nicely.Can I use a stand mixer or food processor?
You can use a food processor to make the crumble. The butter is quite cold so it is easier to make it in a food processor using the pulse option. This option means the crumble is being mixed together in short bursts and won’t get too hot and lose all that lovely texture. I would not recommend using a stand mixer though.Nutrition
Calories: 619kcalCarbohydrates: 89gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 72mgSodium: 221mgPotassium: 233mgFiber: 6gSugar: 43gVitamin A: 866IUVitamin C: 5mgCalcium: 46mgIron: 3mg
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