Honey Roasted Pear Crumble Recipe

Overview

This honey roasted pear crumble has tender pear slices with lightly caramelized edges beneath a crisp, buttery oat topping. Roasting the pears first concentrates their flavor and helps prevent a watery filling.

Use ripe but firm pears so they soften without collapsing. Serve the crumble warm, when the fruit is bubbling and the topping is crisp, with vanilla ice cream, softly whipped cream, or plain yogurt. If you enjoy fruit desserts with an oat topping, you can also try this blackberry crumble recipe.

Ingredients

Serves 6

• 6 medium ripe but firm pears, about 2 pounds (900 g) total
• 3 tablespoons honey, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt, divided
• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (100 g) packed light brown sugar
• 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
• 1/3 cup (35 g) chopped walnuts or pecans, optional

How to make it

1. Heat the oven and prepare the dish. Heat the oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) square baking dish or a similar 2-quart baking dish.

2. Prepare the pears. Peel the pears if you prefer a softer filling; leaving the skins on is also fine. Quarter them, remove the cores, and cut each quarter into 1/2-inch (1 cm) slices. Keep the slices fairly even so they finish cooking together.

3. Season and roast the fruit. Put the pears in the baking dish and toss with 2 tablespoons of the honey, the lemon juice, lemon zest, cinnamon, cornstarch, vanilla, and 1/8 teaspoon of the salt. Spread them into an even layer. Roast for 15 minutes, until the pears have started to soften and their juices look glossy.

4. Make the crumble topping. While the pears roast, combine the oats, flour, brown sugar, remaining 1/8 teaspoon salt, and nuts, if using, in a bowl. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms irregular crumbs ranging from pea-sized pieces to small clumps. Do not warm the butter until it becomes smooth or greasy.

5. Add the topping. Carefully remove the hot dish from the oven. Drizzle the remaining 1 tablespoon honey over the pears, then scatter the crumble mixture evenly over the top. Leave a few small gaps so steam can escape.

6. Bake until bubbling and golden. Return the dish to the oven and bake for 25–30 minutes. The topping should be deeply golden at the edges and lightly browned in the center, while the pear juices should bubble around the sides. A knife inserted into a pear should meet only slight resistance, not crunch.

7. Rest before serving. Let the crumble stand for 15 minutes before spooning it out. The juices will thicken as it cools slightly, while the topping remains pleasantly crisp. Serve warm.

Expert tips

• Choose the right pears: Bosc and Anjou pears hold their shape well. Very soft, fully ripe pears may turn mushy, so reduce the first roast to about 10 minutes if they are already yielding when pressed.
• Avoid a soggy topping: Make sure the oven is fully preheated, use cold butter, and do not cover the crumble while it bakes. A crowded, deep dish can also trap more moisture; use a broad baking dish when possible.
• If the topping browns too quickly: Loosely tent the dish with foil for the final 10 minutes, keeping the foil above the crumble so it does not stick.
• If the pears are still firm: Continue baking in 5-minute intervals. Pear size and ripeness affect the cooking time more than the exact variety.
• Useful substitutions: Replace the all-purpose flour with an equal amount of whole-wheat flour for a heartier topping, or use certified gluten-free all-purpose flour for a gluten-free version. Maple syrup can replace the honey, though it gives a slightly different flavor. Pecans, walnuts, or sunflower seeds can be used in the topping.
• For a spiced version: Add 1/4 teaspoon ground ginger or cardamom with the cinnamon. Keep the total added spice modest so it does not overpower the pears.

Serving and storage

Serve the crumble warm or at room temperature with vanilla ice cream, whipped cream, or a spoonful of yogurt. The contrast between the warm fruit and cool topping is especially good immediately after the 15-minute rest.

Cool leftovers promptly, then cover and refrigerate for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 10–15 minutes, or microwave briefly if a softer topping is acceptable. For the crispest topping, use the oven rather than the microwave. Do not leave the finished crumble at room temperature for more than 2 hours.

Frequently asked questions

Can I make honey roasted pear crumble with unpeeled pears?

Yes. Pear skins are edible and add a little texture. Wash the pears well, and slice them thinly and evenly. If the skins feel tough or the pears are not very ripe, peeling them will give the filling a softer texture.

Can I use canned or frozen pears?

Canned pears can work, but drain them very thoroughly and reduce the first roasting time to about 5 minutes because they are already soft. Frozen pears should be thawed and drained before using; otherwise, they can release excess liquid and make the crumble watery.

Why is my pear crumble watery?

The pears may have been especially juicy, cut too thickly, or packed into a deep dish. Cornstarch helps thicken the juices, but the crumble also needs to bake until the filling is visibly bubbling. Letting it rest for 15 minutes after baking gives the juices time to set.

Can I assemble the crumble ahead of time?

Prepare the pear mixture and topping separately, cover both, and refrigerate for up to 24 hours. Add the topping just before baking. The cold dish may need an extra 5–10 minutes in the oven, and it should be placed in a cold oven-safe dish rather than a chilled glass dish put directly into a hot oven.

How do I keep the crumble topping crisp?

Use cold butter, avoid covering the dish while baking, and cool leftovers uncovered until no longer steaming before refrigerating. Reheat in a 350°F (175°C) oven to restore some of the topping's crispness.

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