This pear and almond crumble is a simple, cozy recipe with tender Bartlett pears, a crisp oat and almond topping, and a gentle hint of cardamom. It is a delicious change from the usual apple crisp, especially when you want a fruit dessert that feels a little more delicate and fragrant. Serve it with vanilla yogurt for breakfast or add a scoop of vanilla bean ice cream for an easy dessert.
If you love homemade crumbles but have not made one in a while, this pear crumble recipe is a good reminder of how effortless they can be. The topping comes together quickly with flour, rolled oats, slivered almonds, brown sugar, butter, coconut oil, salt, and cardamom. Once the pears are sliced and softened in the skillet, the crumb topping is scattered over the fruit and the whole pan goes into the oven. The result is a golden, crisp topping over a soft, lightly sweet pear filling.
One thing that makes this pear and almond crumble different from a classic apple crumble is the way it tastes after cooling. Apple crumble is often at its best warm from the oven, bubbling and fragrant. Pears are softer and more delicate, so this crumble is especially good after it has had time to cool. The flavors settle, the cardamom becomes more balanced, and the almond notes come through beautifully. It is also excellent after a night in the refrigerator, making it a practical make-ahead breakfast or dessert.
Cardamom is the right spice for this recipe because it is gentler than cinnamon and has a slightly floral flavor that pairs naturally with pears and almonds. Cinnamon can easily dominate the mild fruit, while cardamom supports it without taking over. The almond extract also helps deepen the flavor, giving the crumble a warm, bakery-style aroma without making it overly sweet.
For the best texture and flavor, use all-purpose flour rather than whole wheat flour. Whole wheat flour can work in a hearty apple crisp, but it is too strong for the tender flavor of pears. All-purpose flour keeps the topping light and lets the fruit, almonds, and cardamom stay at the center of the recipe. The small amount of flour stirred into the pears helps thicken the juices so the crumble is soft but not watery.
This easy pear and almond crumble is ideal for fall baking, weekend brunch, holiday mornings, or a simple fruit dessert after dinner. It takes only about 10 minutes to prepare and 30 minutes to bake, so it is a low-effort recipe with a lovely homemade result. Let it cool before serving, then enjoy it plain, chilled, or topped with something creamy.
Pear and Almond Crumble
A tender pear crumble with almonds, oats, brown sugar, and a light touch of cardamom. Serve cooled with vanilla yogurt for breakfast or vanilla bean ice cream for dessert.
10 minutes
30 minutes
40 minutes
6
Lauren Keating
Ingredients
- ½ cup + 2 tablespoons Gold Medal® all-purpose flour divided
- ½ cup rolled oats
- ½ cup slivered almonds
- ½ cup packed brown sugar
- ½ teaspoon cardamom
- ¼ teaspoon salt
- 4 tablespoons butter
- 4 tablespoons coconut oil
- 4 Bartlett pears peeled and cut into thin wedges
- 1 tablespoon sugar
- 1 teaspoon almond extract
Instructions
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Heat the oven to 450ºF.
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In a small bowl, combine ½ cup flour, rolled oats, slivered almonds, brown sugar, cardamom, and salt. Stir until evenly mixed.
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Melt the butter and coconut oil in a 9-inch skillet over medium heat. Swirl to coat the bottom of the pan, then pour the melted mixture into the dry ingredients. Mix until the topping is evenly moistened and crumbly.
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Return the skillet to the stove. Add the pears, 1 tablespoon sugar, and almond extract. Cook over low heat for 5 to 7 minutes, until the pears soften and begin to release their juices. Stir in the reserved 2 tablespoons of flour.
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Spread the crumb topping evenly over the pears. Transfer the skillet to the oven and bake for 25 minutes, or until the topping is crisp.
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Let the crumble cool before serving. Enjoy it with vanilla yogurt for breakfast or with vanilla bean ice cream for dessert.
Tried this recipe?
Serve it cooled and enjoy the gentle pear, almond, and cardamom flavor.
Disclosure: This post was brought to you in partnership with Gold Medal Flour. I was paid to create this recipe for them. All opinions are my own.