Pear Cranberry Crumble Recipe
This Pear Cranberry Crumble is made with juicy pears, tart cranberries, and a buttery golden crumble topping. The fruit filling is lightly spiced with cinnamon and brightened with fresh orange zest, creating a fall dessert that is delicious served warm with vanilla ice cream or whipped cream.
Equipment
- Large mixing bowl
- medium mixing bowl
- 9x13 inch baking dish
Ingredients
Filling
- 1 cup granulated sugar
- 1 tbsp fresh orange zest
- 3 tbsp tapioca flour, or ground instant tapioca or cornstarch
- 3 lbs ripe pears, peeled and diced
- Pinch of ground cinnamon
- 3 cups fresh or frozen cranberries, chopped in half or lightly pulsed in food processor or blender
- ¼ cup orange juice, can use fresh juice from orange, apple juice or cranberry juice
Topping
- Pinch of salt
- ⅓ cup packed light or dark brown sugar
- 1 tsp baking powder
- 14 tbsp salted butter, melted
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish and set aside.
- In a large bowl, mix together the pears, cranberries, sugar, tapioca flour (or cornstarch), orange zest, cinnamon, and juice.
- Stir until evenly combined, then spread the fruit mixture into the prepared baking dish.
- In a separate medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar for the crumble topping.
- Add the melted butter and stir until small clumps form.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45-50 minutes, until the fruit is bubbly and the topping turns golden brown.
- Allow the crumble to rest for 15 minutes before serving, so the filling can thicken.
- Enjoy warm with vanilla ice cream.
Notes
- For a crunchier topping, add chopped nuts like almonds or pecans to the crumble mixture.