My mother, is a big fan of pear crumble made with a vanilla cream sauce dripping on top of oat crumble but then again who wouldn't be?
This is what we made on a cold day while preparing the house to go on the market to sell. We packed boxes and set aside things to donate, but one place had us both stop. That was the kitchen downstairs with all my mom's cookbooks.
We started off with good intentions of sorting out what would be donated but always ended up stopping to go browse through cookbooks. That was when we decided to make this pear crumble and top it off with a vanilla cream sauce. It looked like a perfect fall dessert and an easy dessert to make that would take a little time.
We asked each other the same questions of course, Do we have all the ingredients? And off we went looking for what we needed for this simple dessert of pear crumble. I don't remember finishing anything else that day but we cooked, laughed, and ate this easy pear crumble recipe together making memories of a perfect bite!
Simple Ingredients Buy
These are basic ingredients that I keep in the house to cook and buy at my local grocery store.
- 4 medium pears
- brown sugar
- lemon
- plain flour
- gluten-free oats
- sugar
- unsalted butter
- cornstarch
- milk
- salt
- pure vanilla extract
- egg
Step By Step Instructions
A baking dish is needed along with a pot to cook the custard and a bowl for mixing.
Pears
- Preheat the oven to 350º degrees
- In a medium bowl peel and slice, the pears then add sugar and lemon juice, mix and set aside at room temperature for about 15 minutes.
- The pears will start to soften.
Crumble Topping
- To make the crumble mix, add flour sugar, and oat with butter in a medium bowl. I mixed with my hands but can use the food processor until it is a buttery crumble.
- Transfer the pears along with their juices to a baking dish and sprinkle the crumble evenly on top.
Vanilla Custard Sauce
- In a medium saucepan, combine the sugar, flour, egg yolk, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly on medium heat.
- Take some of the sauce into a cup and mix the cornstarch with a fork until dissolved then pour it back into the pot.
- Mix until thickened and coats the back of the spoon.
- Refrigerate the sauce and cover it until serving time.
Variety of Pears
The best time of the year to get a sweet pear, I only make this dessert during the pear season, which is September through January. Here is the kind of pears most common at the grocery store.
- Asian pear - higher water content than most European pear
- Bosc pear - firm and juicy pears
- Bartlett pears - buttery texture, best pears for canned
- Red Anjou Pears - great to use for pear recipes for baking, poaching, or roasting
- Seckel pear - sweet and crunchy, stores well
Ways to Serve
Now that the Pear Crumble is done, let's not forget the finishing touch, such as a scoop of vanilla ice cream with sprinkled cinnamon on top or just the custard sauce.
Substitute
This recipe is so easy and is the same for apple crumble except for the apples instead. I've also made it with pure maple syrup or coconut sugar instead of pure sugar.
Tips And Tricks
- I let the pears get a little soft so they are sweet and less sugar is used.
- Sprinkle the lemon juice right after they are sliced to prevent the browning to happen.
Frequently Asked Questions
Can I make it ahead of time?
Yes, this can be made ahead of time and keeps well for 3 days.
Have Leftovers?
I place my pear crumble in an oven-ready glass container with a lid so I can just reheat it in the oven for 10 minutes before serving.
This a low-budget recipe that is super easy to make for a get-together or during the holiday season when pears are cheap. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
More Fruit Dessert Recipes
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Pear Crumble for Two
Equipment
- 1 Bowl
- 1 Sauce Pot
- 1 baking dish 4x7 or individual ramekins
Ingredients
Pears
- 4 pears peeled and cored
- 2 tablespoons brown sugar
- ½ lemon juiced
Crumble Topping
- ¼ cup plain flour
- 2 tablespoon brown sugar
- 4 tablespoons unsalted butter chilled
Vanilla Custard Sauce
- 1 cups milk
- ⅓ cup granulated sugar
- 1 tablespoon vanilla
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 dash salt
Instructions
Pears
- Preheat the oven to 350º degrees
- In a medium bowl peel and slice, the pears then add sugar and lemon juice, mix and set aside at room temperature for about 15 minutes.
- The pears will start to soften.
Crumble Topping
- To make the crumble mix, add all the ingredients in a medium bowl and mix the cold butter, I mixed with my hands but can use the food processor until it is a buttery crumble.
- Butter the baking dish.
- Transfer the pears along with their juices to a baking dish and sprinkle the crumble evenly on top.
- Place in the oven and cook for about 25 minutes or unttil the top gets crispy and browns.
Vanilla Custard Sauce
- In a medium saucepan, combine the sugar, flour, egg yolk, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly on medium heat.
- Take some of the sauce into a cup and mix the cornstarch with a fork until dissolved then pour it back into the pot.
- Mix until thickened and coats the back of the spoon.
- Refrigerate the sauce and cover it until serving time.
Video
Notes
- I let the pears age a little soft so they are sweet and less sugar is used.
- Sprinkle the lemon juice right after they are sliced to prevent the browning to happen.
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