Pear Crumble Recipe

Cinnamon and Nutmeg Give Juicy Pear Crumble Extra Cozy Vibes

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You’ll want to have the vanilla ice cream ready and waiting.

Katianna Hong

and

John Hong

Published on December 19, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

25 mins

Total Time:

1 hr 20 mins

Yield:

8 to 10 servings

Crunchy Asian pears and firm Bosc pears become tender during baking but still hold their shape in this delicious, cozy crumble from chefs Katianna Hong and John Hong of Yangban in Los Angeles. Warming cinnamon and nutmeg give the filling and the topping a classic fall profile. To take the dessert up a notch, Hong adds roasted soybean powder — a golden, toasty flour made from ground soybeans — to the topping to give the oat crumble a rich, nutty flavor.

Frequently asked questions

What are Asian pears?

At first glance, Asian pears look more like apples. The rotund fruit has yellow-brown skin and crisp, juicy flesh. Unlike other varieties of pears, they are firm when ripe and are sold ready to eat, since they are picked when ripe. Their flavor is sweet, with delicate floral notes.

Notes from the Food & Wine Test Kitchen

Roasted soybean powder is made by finely grinding roasted soybeans into a flour. It has a nutty aroma and taste reminiscent of roasted peanuts. You’ll find roasted soybean powder at Asian grocery stores or online at japanesetaste.com. If you can’t get it, finely ground almond flour can be used in its place.

Make ahead

While the pear crumble is best enjoyed soon after it’s come out of the oven, the crumble topping can be prepared in advance. Place it in a sealable plastic freezer bag and store it in the freezer for up to 3 months. To use, sprinkle the crumble topping over the filling from frozen, and bake as directed in step 4.

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Ingredients

Filling

2 tablespoons cold unsalted butter, cubed, plus softened butter for greasing
1 1/2 pounds Asian pears (about 3 medium), peeled, cored, and thinly sliced (about 4 cups)
1 1/2 pounds Bosc pears (about 3 medium), peeled, cored, and thinly sliced (about 4 cups)
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon kosher salt

Crumble

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 cup roasted soybean powder or finely ground almond flour
1/3 cup sesame seeds
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cardamom
10 tablespoons cold unsalted butter, cubed
Vanilla ice cream, for serving

Directions

Make the filling

Preheat oven to 375°F. Grease a 12-inch cast-iron skillet with softened butter; set aside.
Toss together pears, lemon juice, vanilla, and almond extract in a large bowl until well coated. Sprinkle pear mixture with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt, and stir until combined and pears are coated. Transfer pear mixture to prepared skillet, and top surface with cubed butter. Set filling aside.
Make the crumble

Combine oats, flour, brown sugar, soybean powder, sesame seeds, salt, cinnamon, nutmeg, and cardamom in a stand mixer fitted with the paddle attachment; beat on low speed until evenly combined, about 30 seconds. (Alternatively, use an electric hand mixer set on low speed.) Add cubed butter; beat on low speed until butter is incorporated and mixture is crumbly, 2 to 3 minutes.
Sprinkle crumble topping over pear filling in skillet. Bake in preheated oven until filling is hot and bubbling and top of crumble is lightly browned, about 45 minutes. Let cool slightly, about 10 minutes. Serve topped with ice cream.