A classic pairing of pears and ginger makes this Pear and Ginger Crumble recipe a dessert you will not soon forget. Serve warm right out of the oven with a scoop of vanilla ice cream for the ultimate treat. Easy enough to make on a weeknight too.
Crumbles are one of absolutely favorite desserts! Whether it’s caramel apple crumble, mini apple crumble or blackberry crumble, I’ve never had one I didn’t like!
Pear and Ginger Crumble Recipe
Think gooey, not-to-sweet, rustic and textural nirvana. Pear and Ginger Crumble is one of those desserts you can serve with ice cream because it’s not over the top sweet.
This crumble recipe is hands a favorite dessert by anyone who has tried it. The crunchy topping with oats really makes it special.
The pears and freshly grated ginger leave you wondering why you haven’t put these two ingredients together previously. They are a magical pairing.
Bosc pears are the perfect choice for the pear crumble.
The flesh of the Bosc pear is more dense than other pears, which makes them perfect for baking.
Bosc pears also have a complex flavor, which is not overwhelmed when using a strong spice like cinnamon.
Ingredients for Pear and Ginger Crumble
Pantry Ingredients
- all-purpose flour – you will use this in the crumble topping and the filling, where it will thicken the juices from the pear.
- old-fashioned oats – make sure they are not quick cooking oats, which will turn to mush
- dark brown sugar – it has more of a deep, molasses flavor than light brown sugar
- ground cinnamon – make sure it’s fresh
- table salt
- granulated sugar – only used in the filling
Fresh Ingredients
- Bosc pears – do not substitute other types of pears, the flesh of the Bosc pear holds up perfectly while baking
- butter – I highly recommend using high quality butter like Kerrygold, you will taste the difference in your baked goods
- fresh lemon juice – do not use the bottled kind
How To Make Pear and Ginger Crumble
Step One: Preheat oven to 375 degrees F. Prepare an 8 x 8 baking pan by spraying with cooking spray.
Step Two: For the topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble. Set aside.
Step Three: For the filling, combine pear slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
Step Four: Transfer the pear mixture to the baking dish. Sprinkle the crumble topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes.
Step Five: Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.
Recipe Tips
Peel pears with a potato peeler and then slice them into 1″ thick pieces. They do not have to be uniform in size whatsoever.
Toss sliced pears immediately with lemon juice to keep them from browning.
Let the crumble rest for about 15 minutes before digging in with a spoon.
Serve warm with vanilla ice cream.
Look at that topping. I guarantee it will be your favorite part!!
There will not be any leftovers so you might want to make two.
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Pear and Ginger Crumble
Ingredients
Crumble:
- 1/4 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1/2 cup packed dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp table salt
- 3 tbsps butter
Filling:
- 3 lbs firm, but ripe Bosc pears, peeled, cored and cut into 1" thick slices
- 1 tbsp fresh lemon juice
- 1 tbsp freshly grated ginger
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 375 degrees F. Prepare an 8 x 8 baking pan by spraying with cooking spray.
- For the topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble. Set aside.
- For the filling, combine pear slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Transfer the pear mixture to the baking dish. Sprinkle the crumble topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.
Nutrition
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The Casual Perfectionist says
Mmmmmmmmmm. Pear and Ginger? Who would have thought? Sounds delicious!!
Asthmagirl says
I have got to get my oven fixed!
Kate says
I cannot believe the look of fear on your pears’ “faces”!!!
This is the dessert I’ve been looking for. This weekend, I’m spending a girls weekend with friends in NJ. We’re making the pork chops from your previous post and now we have finally found our dessert. It sounds absolutely wonderful. I’ll also be looking for a bottle of wine (or 4) to go with it!
Dawn says
You are priceless and man oh MAN does that look yummy…once I dig out from all my snow, I will have to get the ingredients for my own crumble! MMM!
Deb says
OMG Cathy, too yummy and “healthy”! It is making my mouth water!
And you are just too funny! I have spent the last 45 minutes reading your blog for the past few days. I found myself laughing out loud on the Chocolate Magnetism post! I bet your kids enjoyed this one also!
Keep up the great work!
Shelly says
That looks divine.
Michael Mohammadi says
Hi Cathy,
This look delicious and the best part is that it’s not too bad for you! I’m going to have to try this recipe…perhaps this weekend đŸ™‚
Alastair Bathgate says
Laugh? I nearly pissed myself! I love your writing although I seriously wonder how much time you spend developing your digital photos. Do you get out much?
Mental P Mama says
Oh. Mai. Gawd. This was amazing.
Alanna says
This sounds AWESOME…. Must try!!! Those poor little pears though…I can’t help but feel bad for them.
pam says
I am so making this! Except I’m going to use all happy pears. No sad, terrified pears for me.
ALF says
mmmm…brown sugar.
Kevin says
…mmm… That pear crumble looks so good. Especially with the vanilla ice cream/frozen yogurt. I will have to try adding some freshly grated ginger to the next pear crumble that I make. I like the step by step photos!
nutmeg says
Girl, your bandwidth must be huge! But I need visuals – I’m trying it!
Krissy says
Holy yummy!
I’m licking the computer screen! ACK!
amy says
Those pears are freakin hilarious!! Sounds like an awesome recipe, will definitely have to try this one!
Natalie says
You did know I’m on a pear kick right now, right? Well now you do. MUST. HAVE.
And the comment about the ginger? Priceless.
kate says
at an average meal, how many marriage proposals do you receive. i’d move to massachusetts, just so we could get married if you made me food like that.
gretchen from lifenut says
I swoon for crumbles and crisps and cobblers.
This recipe is a keeper.
Ginger, in it’s native form, is scary-ass looking.
Maureen says
You leave me no choice – I’ll have to try this dessert. This is a big statement for me, as I’m a terrible baker. Cook, yes – bake, not so much. This just looks to terrific to pass up. Thanks for another amazing post!
Corinne says
wow – this looks delish! i will definitely have to give it a try.
Just a note: Canola oil is made from the Canola plant, which is related to the mustard plant, and is widely grown in Canada (where i am!). The plants have bright yellow flowers that give little seeds like mustard seeds. the seeds are crushed, and that gives you canola oil!
Gayle says
One further note on Canola Oil – The canola crop used to be known as rape. Fields of rape, now known as fields of canola, are everywhere throughout Central Saskatchewan, Canada.
Maria says
Hi cathy,
Thanks for sharing this Ginger Crumble Recipe, it was absolutely amazing.
Maria
Lauren Kelly says
Absolutely delicious. I just love that fresh ginger ( I added even more!)
Cathy says
The pairing is definitely amazing.
Toni Dash says
This was so good! A seriously amazing dessert!
wilhelmina says
Pear and ginger are such a great combo! This crumble has a permanent spot on our dessert rotation!