Pear and Stem Ginger Crumble

By Lucy Parissi

5 from 3 votes

, Updated Aug 28, 2019

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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

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.

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5 from 3 votes

Pear Crumble

By 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.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

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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.

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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutrition

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

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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