American · Dessert
Pear and Cranberry Crumble
A classic American fruit crumble pairing soft baked pear with the sharp bite of dried cranberries under a buttery, pecan-flecked oat-free crumb topping. Baked in individual dishes so the fruit-to-topping ratio stays generous and the top stays genuinely crisp.
$1
15 minsPrep
31 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
361Calories
2.8gProtein
16.1gFat
55gCarbs
32.4gSugar
4.2gFiber
289mgSodium
30mgChol
7.6gSat Fat
158mgPotassium
32mgCalcium
1.4mgIron
0mcgVitamin B12
4.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Lambic Blanc
local
Spiced Apple Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 190°C (375°F) and set two 180ml individual baking dishes on a baking sheet.
2
Toss the diced pear, chopped dried cranberries, white sugar, lemon juice, cornstarch and cinnamon together in a bowl until evenly coated, then divide between the two dishes.
3
In a separate bowl, rub the cold cubed butter into the flour, brown sugar and salt with your fingertips until the mixture looks like coarse breadcrumbs with pea-sized lumps.
4
Stir the chopped pecans through the crumble mixture, then scatter evenly over the fruit in both dishes, pressing down very lightly.
5
Bake on the sheet for 30-32 minutes until the topping is deep golden and the fruit filling is bubbling thickly at the edges.
6
Rest for 10 minutes on a wire rack before serving warm, so the juices settle and the filling thickens further.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Pear, peeled, cored, diced
- 20g20g Cranberry Dried, roughly chopped
- 15g15g Sugar White
- 6g6g Lemon Juice
- 5g5g Cornstarch
- 1g1g Cinnamon Ground
- 35g35g All Purpose Flour
- 0g0g Oats Cooked
- 22g22g Brown Sugar
- 28g28g Butter, cold, cubed
- 12g12g Pecan, chopped
- 1g1g Salt
