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Preheat your oven to 375°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the sliced pears, granulated sugar, 1 tablespoon all-purpose flour, lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and vanilla extract. Toss gently until the pears are evenly coated. Pour the pear mixture into the prepared baking dish and spread evenly.

In a separate medium mixing bowl, whisk together 3/4 cup all-purpose flour, rolled oats, brown sugar, chopped walnuts, 1/4 teaspoon ground cinnamon, and salt.

Add the cold, cubed unsalted butter to the dry crumble ingredients. Using your fingertips, a pastry blender, or two forks, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.

Evenly sprinkle the crumble topping over the pear filling in the baking dish, ensuring the pears are mostly covered.

Bake for 35-45 minutes, or until the topping is golden brown and the pear filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

Remove the crumble from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the filling to set slightly.


Preheat your oven to 375°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the sliced pears, granulated sugar, 1 tablespoon all-purpose flour, lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and vanilla extract. Toss gently until the pears are evenly coated. Pour the pear mixture into the prepared baking dish and spread evenly.

In a separate medium mixing bowl, whisk together 3/4 cup all-purpose flour, rolled oats, brown sugar, chopped walnuts, 1/4 teaspoon ground cinnamon, and salt.

Add the cold, cubed unsalted butter to the dry crumble ingredients. Using your fingertips, a pastry blender, or two forks, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.

Evenly sprinkle the crumble topping over the pear filling in the baking dish, ensuring the pears are mostly covered.

Bake for 35-45 minutes, or until the topping is golden brown and the pear filling is bubbly and tender when pierced with a knife. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

Remove the crumble from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the filling to set slightly.
