CRANBERRY PEAR CRUMBLE

By Kelli Anderson
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Pairing beautifully with cranberry and cinnamon, the pear in this heartwarming crumble is the unexpected star of a dessert typically made with apples. Pears—a fruit often overlooked for being too shy and unassertive—can really shine in baked dishes like this one, provided you have the keys to unlock their juicy vanilla-sweet flavor. 

The secret? Picking the right variety, like a D’Anjou or a Bosc, to achieve a buttery-soft bite that maintains structure during baking (and avoids a mushy, grainy texture), with the right moment of ripeness for maximum juiciness and flavor. Also, a lighter hand with spices will enhance (not overwhelm) the delicate flavors of the fruit. 

Tangy, sweet, tender, and crunchy, this simple dessert ticks all the boxes for fall flavor and cozy comfort. 

The only thing missing? A scoop of vanilla ice cream (and maybe another log on the fire).

INGREDIENTS

Filling:

• 3 pounds pears (Bosc or D’Anjou), peeled, cored, and chopped into ½-to-1-inch pieces
• 2 cups fresh or frozen whole cranberries
• ½ cup sweetened dried cranberries
• ¾ cup light brown sugar (packed down firmly)
• 3 tablespoons corn starch
• 1 tablespoon orange zest 
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Topping:

• 2½ cups (300 grams) flour
• 1 teaspoon baking powder
• ⅔ cup light brown sugar (packed down firmly)
• ¼ teaspoon kosher salt
• 14 tablespoons (197 grams) butter, melted and cooled

DIRECTIONS

Filling:

1. Preheat the oven to 375 degrees and butter a 9-by-13-inch baking dish.

2. In a medium bowl, whisk together brown sugar, cornstarch, cinnamon, and salt. Set aside.

3. In a large mixing bowl, mix together the chopped pears, whole cranberries, sweetened dried cranberries, zest, orange juice, and vanilla. 

 4. Toss in the sugar mixture and stir until combined. Pour into the prepared baking dish.

Topping:

 5. In a medium bowl, whisk together the topping ingredients of flour, baking powder, and sugar until combined. Drizzle over with butter and stir until all dry elements are incorporated. Press down the mixture with a spoon or hands, alternately breaking it apart, to form pea-size clumps. Set in the fridge for 10 minutes to firm up before sprinkling over the filling.

6. Bake for 45 to 50 minutes in the oven until the topping is golden brown and juices are bubbling.

7. Cool slightly before serving (ideally, topped with vanilla ice cream).  

Pro tip: Pairing the right variety of pear for baking starts with finding a good Bosc, D’Anjou, or other cooking variety that can maintain its structure under prolonged high heat. (Avoid Barlett, which can become quite mushy.) To test for ripeness, the flesh should give slightly when applying a little pressure at the base of the stem or neck. If they are still firm or hard, leave to ripen at room temperature for three to six days before baking. 

Photos: Kelli Ra Media