This post may contain affiliate links. Please read our disclosure policy.
A cobbler or crisp can sound predictable, but hear me out on this one! It has chocolate for creaminess and pops of cranberries for brightness. This Pear Crumble is anything but expected, and, itโs the best use for 4 fresh pears on your counter.
Please never say fruit cobblers are boring around me, because I know you only feel that way only because you havenโt had my cobblers. I sprinkle chocolate in my cobblers (yes, really!), and I have another secret addition to my pear crumble that makes it elevated, too! Itโs fresh cranberries!
So, you can have a boring cobbler that consists of mushy fruit, boring spices, and crunchy topping, or you can have my pear crumble with white chocolate chips, pops of cranberries, and fresh pear. I think I know which one youโre going to pick!
Ingredients
- Pears. Four medium pears of almost any variety. My first choices are Anjou or Bosc pears, because theyโre firm when sliced. A Bartlett pear would be okay as long as itโs 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!
- Cranberries. Two-thirds of a cup of fresh cranberries. They can be frozen or fresh, but not canned, okay?
- Sugar. One-third cup of granulated white sugar for sweetening the filling.
- Vanilla. One teaspoon of vanilla extract for the filling.
- Lemon Juice. Two teaspoons of lemon juice (honestly, bottled is fine if you donโt have fresh here!)
- Oats. To make the crisp topping, measure out 6 tablespoons of rolled oats.
- Flour. A small amount of flour will thicken the fruit juices in this pear crumble.
- Brown Sugar. One-third cup of light or dark brown sugar.
- Cinnamon. One teaspoon of ground cinnamon.
- Butter. 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.
- Nuts. You can use any type of nuts you like for this recipeโwalnuts and pecans are my first choice, but toasted almonds are great, too! Six tablespoons total.
- White Chocolate Chips. Six tablespoons of white chocolate chips to make the pear filling slightly creamy. If you donโt like white chocolate, dark chocolate chips are okay here!
How to Make Pear Crumble
- Preheat the oven to 375, and have ready an 8 or 9-inch baking dish.
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.
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.
4. Evenly sprinkle the topping over the fruit mixture in the baking dish.
5. Bake the pear cobbler until golden brown on top, about 35-38 minutes. It will be bubbling around the edges when itโs done. Let cool for a few minutes before scooping and serving with vanilla ice cream.
How to Store Leftovers
If you donโt eat all of this pear crumble in one siting, cover with plastic wrap and store in the fridge for up to 3 days. Itโs 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.
Pear Crumble Recipe Variations
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.
You might like my apple crisp recipe, by the way!
Pear Crumble
This delicious pear crumble is perfect with tangy cranberries.
Ingredients
- 2/3 cup fresh cranberries (if frozen, don't thaw)
- 4 medium Anjou or Bosc pears, peeled cored and diced
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons lemon juice
For the streusel topping:
- 6 tablespoons rolled oats
- 5 tablespoons flour
- 5 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, diced
- 6 tablespoons chopped walnuts
- 6 tablespoons white chocolate chips
Instructions
- Preheat the oven to 375. Have ready an 8 or 9-inch square baking dish.
- In a medium bowl, stir together the cranberries, diced pears, sugar, vanilla and lemon juice. Pour the mixture into the baking dish..
- In the same bowl, combine all the ingredients for the streusel topping except the nuts and white chocolate chips. Use your fingers to rub the butter into the dry ingredients and create coarse crumbs.
- Next, work in the walnuts and chocolate chips. Evenly sprinkle the topping over the fruit.
- Bake fort for 35-38 minutes, or until the top is golden brown and the fruit is bubbling. Let stand for 5 minutes before serving this pear crumble.
Notes
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 50mgCarbohydrates: 38gFiber: 4gSugar: 26gProtein: 2g
this looks delicious! I love how vibrant the cranberries are in the dish!
I love cranberries and white chocolate! I can only imagine how good that combination would be with pears in a crisp!
Lady, I was going to make cranberry sauce with the little bit of totally expensive cranberries I have. You just ruined my plans!
btw, Iโm so going to add coconut flakes in mine.
I made these for breakfast and they were wonderful. Now I need more.
Ok, where I have I been? Iโve never really thought to make a crisp out of cranberriesโฆAND add white chocolate. I think itโs brilliant. Love it, Christina!