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Pear and Stem Ginger Crumble

November 19, 2015 by Lucy Parissi 13 Comments

19 shares
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This easy Pear Crumble makes the perfect autumn dessert. Picture warm ginger-spiced pear filling topped with a golden crunchy, crumbly topping… Replace the pears with apples to make an apple crumble.

Love pears and ginger? You must make my Ginger cake with Pears

Pear crumble in a ceramic pie dish

When I was in college I was quite obsessed with a Sophie Grigson’s apple crumble recipe. It was slightly unusual because it contained grated fresh ginger along all the common crumble ingredients.

I used to make it at least once a week for a few months much to the delight of my friends. I am not sure why, but I seem to have abandoned the simple pleasures of crumbles for some years (decades actually) preferring more complex recipes.

Thankfully I realised just how shortsighted I have been and rediscovered the joys of tucking into a warm crumble… there’s nothing quite like it especially when the weather is cold and dreary outside.

My obsession with stem ginger is still going strong as you can see and it goes incredibly well with pears – a match made in heaven in fact. I served my crumble with a little pouring cream but vanilla ice cream would be fantastic with it as well.

 

How to make a crumble

The recipe is simple enough for a child to make (with a little supervision) so if you have enthusiastic little helpers in the kitchen you might want to ask them to make the crumble topping. If you are not fond of pears you can easily replace them with apples. If you can’t find stem ginger or you are not a fan then leave it out and replace the ground ginger with ground cinnamon.

STEP 1. Make the crumble topping: put the flour, sugar, ground ginger and salt in a bowl. Add the cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles breadcrumbs.

STEP 2. Peel the pears and cut into small cubes. Make sure the pears are quite firm so that they keep a little shape when baked.

STEP 3. Place the chopped pears and stem ginger in an ovenproof dish. Sprinkle with the sugar, flour and ground ginger and then drizzle with the stem ginger syrup. Dot the filling with the butter.

STEP 4. Scatter the flaked almonds and Demerara sugar over the crumble and bake for 35-40 minutes until golden brown on top. If the almonds are browning too much you might want to tent the crumble with some foil.

STEP 5. Let the crumble cool for 5 minutes then serve warm with cream or vanilla ice cream.

Pear Crumble

Lucy Parissi | Supergolden Bakes
This easy Pear Crumble makes the perfect autumn dessert. Picture warm ginger-spiced pear filling topped with a golden crunchy, crumbly topping... Replace the pears with apples to make an apple crumble.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: British
Keyword: Apple Crumble, Crumble Recipe, Pear crumble
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 504kcal

Ingredients

For the topping

  • 250 g | 9oz plain flour (all purpose)
  • 150 g | 5.3oz cold unsalted butter
  • 150 g | 5.3oz golden caster sugar
  • 1 tsp ground ginger
  • pinch salt

For the filling

  • 10 pears , ripe but firm, peeled and diced into small cubes
  • 2 tbsp cold unsalted butter
  • 2 tbsp soft light brown sugar
  • 2 tbsp stem ginger syrup
  • 2 globes stem ginger , finely chopped
  • 1 tbsp flour
  • 1 tsp ground ginger

Topping

  • 2 tbsp flaked almonds to scatter over the crumble
  • 2 tbsp Demerara sugar to scatter over the crumble

To serve

  • pouring cream or vanilla ice cream to serve

Instructions

  • Preheat the oven to 180C (350F).
  • Put the flour, sugar, ground ginger and salt in a bowl. Add the butter and use your fingers to rub it into the dry ingredients until the mixture resembles breadcrumbs.
  • Place the chopped pears and stem ginger in an ovenproof dish.
  • Sprinkle with the sugar, flour and ground ginger and then drizzle with the stem ginger syrup. Dot the filling with the butter.
  • Spoon the crumble topping over the dish and tap it gently on the countertop so that is settles.
  • Scatter the flaked almonds and Demerara sugar over the crumble and bake for 35-40 minutes until golden brown on top. If the almonds are browning too much you might want to tent the crumble with some foil.
  • Let the crumble cool for 5 minutes then serve warm with cream or vanilla ice cream.

Notes

Replace the pears with apples to make an apple crumble. If you are not fond of stem ginger then leave it out and replace the ground ginger with ground cinnamon.
––––––
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 504kcal | Carbohydrates: 81g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 314mg | Fiber: 8g | Sugar: 44g | Vitamin A: 613IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Jo of Jo's Kitchen says

    November 22, 2015 at 9:19 pm

    This looks amazing! I love crumbles. They are so easy to make. I have been making them since I was a child and am looking forward to teaching my boys how to make them

    Reply
  2. botanicalkitchen says

    November 22, 2015 at 7:26 pm

    Incredibly short sighted! Crumble is the best pudding/dessert/sweet treat in the world! Nothing beats it and this version of yours looks stunning and I can smell it from here. You're not far from me I think. I'm getting in the car now. Pop the kettle on please!

    Reply
  3. Emmyw says

    November 22, 2015 at 7:25 pm

    Oh I do love a good crumble Lucy. This looks fab. How funny that I used to cook crumble regularly for my friends at university too! I think it's just so warm and comforting it's the ideal winter warmer and makes everyone feel better. I've never tried a pear crumble though – great idea!

    Reply
  4. Jemma @ Celery and Cupcakes says

    November 22, 2015 at 7:24 pm

    Pear and ginger work so perfectly together. This looks wonderful Lucy!

    Reply
  5. Grace says

    November 22, 2015 at 12:46 pm

    Pear and ginger is one of my favourite flavour combinations so this is definitely one I'll have to try – thanks for sharing.

    eat, write + explore | bloglovin' | instagram

    Reply
  6. Chris says

    November 22, 2015 at 7:54 am

    I am going to try this today. It looks delicious and simple to prepare. A great combination.

    Reply
  7. Hannah Hossack-Lodge says

    November 20, 2015 at 10:09 pm

    Crumble is one of my favourite desserts, it is so comforting, I really wish I had some right now! I haven't tried a pear and ginger one before but I think it might become a new favourite!

    Reply
    • Lucy Parissi says

      November 22, 2015 at 12:59 pm

      I am in love with stem ginger – it really enhances so many desserts. Pear and ginger are amazing together.

      Reply
  8. Angela Field says

    November 20, 2015 at 1:05 pm

    I love a crumble and it's perfect to prepare when you have people coming for dinner as you can make it all in advance.

    Reply
  9. Louise | Cygnet Kitchen says

    November 19, 2015 at 7:04 pm

    You can't beat a crumble, Lucy, its my standby midweek dessert! I love your stem ginger and pear version!

    Reply
    • Lucy Parissi says

      November 22, 2015 at 1:00 pm

      I need to make your sticky pear cake Louise – it looks amazing!

      Reply
  10. Julia@Vikalinka says

    November 19, 2015 at 6:42 pm

    I've been eating lean and mean for the last 4 days and I am craving this crumble something fierce right now. I wish I could have at least a sniff. The aroma must've been amazing when it was baking. Beautiful!

    Reply
  11. Roxana says

    November 19, 2015 at 4:40 pm

    I love this and I can't wait to make it during the holidays! 🙂

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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