No story or pages to tab through, I bring you my simple and delicious pear crumble. Feel free to ask questions in the comments section.
1/2 Cup Flour (all purpose works best)
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/3 Cup Chopped Walnuts
1/4 Cup Old Fashioned Oats (you can use all Quick oats if you prefer but it will be more soft than hearty)
1/4 Cup Quick Oats ( You can use all Old Fashioned if you prefer, but it will be hearty/chewy)
1/4 Tsp Salt
1 Stick of Softened, Unsalted Butter (1/2 Cup)
6 Large Pears, peeled and cubed
1 1/2 Tbsp Flour
1 1/2 Tsp Cinnamon
1/4 Tsp Nutmeg (or if you don’t like nutmeg, a little sprinkle will do)
1/4 Tsp Salt
1 Tsp Vanilla
1 8×8 or 9×9 Square Baking Dish
2 Large Mixing Bowls
Cooking spray or extra butter
1. Preheat oven to 350°F – Slow and low makes this dish oh so good.
2. Spray to coat, or butter to coat the inside of your baking dish. Set aside.
In a large mixing bowl add your Softened Butter with the Flour, Sugar, Brown Sugar, Chopped Walnuts, Oats, and Salt.
Use a spatula to combine, or use your fingers.
Mixture will be crumbly. If after a very thorough mixing, the mixture appears powdery rather than crumbly, add a little extra butter.
In a separate large bowl, add your pears.
Pour your vanilla over the pears.
Add your Cinnamon, Nutmeg, and Salt.
Use a spoon to toss until pears are coated evenly.
Pour your pears into the prepared baking dish. It should be quite full, but the pears will cook down.
Cover with your crumb topping. I like to make an even layer all the way across and try to make sure my fruit is covered by the topping to prevent burning.
Place in preheated oven.
Bake for 40-50 minutes. Remove when topping is golden brown and the pears are soft.
Place on cooling rack
Let cool before cutting. This will give your crumble some time to setup. 10 minutes usually does the trick.
This can be served warm, room temperature or even chilled.
Ice cream is complimentary but not required.
Cover tightly before storing. Crumble may be kept at room temperature for 2-3 days if the room is not overly warm.
Store in the fridge for 4 days.
I’ve never had a pie last long enough to freeze it. I think the integrity would be lost in the freezer, but let me know in the comments if you had success or failure with a freezer approach.