Pear Crumble with Walnuts – a delicious twist on an apple crumble using another favourite fall fruit and toasty walnut flavour too.
It’s getting toward mid September and let’s face it, the summer days are waning and fall is just around the corner. Time to start thinking of old fashioned, cooler weather comfort food desserts.
This Pear Crumble is a perfect seasonal choice as the fall fruit comes into season. I’ve lifted the flavour up considerably in this one, with the addition of tasty, toasty walnuts, which give some extra crunch as well.
This is a twist, of course, on my ever popular Apple Crumble. There are certain things that I insist on when preparing a perfect crumple. You can read all about my Top Tips for Perfect Crumble here.
The instructions in this recipe call for it to be made in an 8×8 pan. The truth is though, that I am usually making crumbles like this to feed a large crowd at a family dinner.
On those occasions I double the recipe and bake it in a large 9×13 baking dish. Conversely, if you need just a few servings you could easily make half the recipe in a glass loaf pan.
Glass is my preferred baking dish material here; metal pans can sometimes react with acidic fruits and give a slightly off flavour to the crumble.
As with every fruit crumble, it just cries out for a scoop of good ice cream to go with it. This particular one was taken along to dinner at a friend’s house where it was enjoyed by many with a scoop of delicious vanilla bean ice cream.
It’s one of those desserts that’s indispensable when it comes to beating the Fall doldrums.
Like this Pear Crumble recipe?
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Don’t forget to read our top tips for Perfect Apple Crumble. They should be quite helpful here too!
- 8 small to medium sized pears
- ⅓ cup white sugar
- 2 tsp corn starch
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 3 tbsp melted butter
- 1 cup all purpose flour or whole wheat flour
- 1 cup large rolled oats
- ½ cup brown sugar
- 1 tsp baking powder
- 1/2 cup walnuts roughly chopped
- ¾ cup cold butter cut in small cubes
Peel, core and cut the pears into thick wedges.
Mix together the sugar, corn starch, cinnamon and nutmeg until well combined then toss together with the pears.
Stir together the melted butter and vanilla extract. Pour over the pears and once again, toss together well.
Transfer the prepared pears to an ungreased 8x8 glass baking dish or one of similar size. I sometimes use a deep dish pie pan. (If doubling the recipe I use a 9x13 baking pan.)
Preheat oven to 350 degrees F.
Mix together the flour, baking powder, brown sugar and rolled oats. Rub this together with your hands to break up any lumps in the brown sugar.
Add the cubes of cold butter and start pinching them together with your fingertips and incorporating them into the dry ingredients until the mixture forms a a ball like cookie dough.
Press small handfuls of the dough into balls, then break off small pieces of the dough, about the size of the top of your thumb, and scatter them evenly all over the surface of the prepared pear layer. Do not press them down at all. They will settle naturally as the crumble bakes. This is key to getting a crispy crumble.
Bake in the preheated oven for about 45 minutes. The pear layer should be bubbling and the surface of the crumble should be an even medium golden brown. If you are using a shallower, slightly larger baking pan like a 9x9, watch it closely, the crumble may be done in 5 or 10 minutes less time.
To read all my TOP TIPS for making the perfect fruit crumble be sure to check out my original Apple Crumble recipe.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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