Spiced Pear and Cranberry Crumble with Toasted Hazelnut Streusel
The crisp autumn air carries the scent of fallen leaves and woodsmoke, a reminder that it's time to gather the last of the season's pears. This year, we had a particularly abundant harvest of Bosc pears. Their speckled bronze skin and juicy flesh beckoned from the branches, and the children helped me pick them, their laughter echoing through the orchard. The tartness of the wild cranberries, jewel-toned against the fading green, added another layer of richness. This Spiced Pear and Cranberry Crumble is a celebration of that harvest – a warm, comforting dessert that captures the essence of autumn. Inspired by a classic Pennsylvania Dutch recipe, this crumble elevates the traditional apple version with the addition of pears, cranberries, and a fragrant hazelnut streusel.
Why You'll Love This Recipe
This crumble is incredibly easy to make – no fussy techniques required! It's packed with seasonal flavors, uses up a glut of pears and cranberries, and the toasted hazelnut streusel adds a delightful crunch. Plus, it's perfect for a cozy weeknight dessert or a show-stopping finale to a Thanksgiving feast. The cranberries are bursting with antioxidants, and the whole-wheat pastry flour in the streusel adds a touch of nutty flavor and fiber, making this a treat you can feel good about indulging in.
Ingredients
For the Pear and Cranberry Filling:
- 6 medium pears (such as Bosc or Anjou), peeled, cored, and sliced
- 1 ½ cups fresh or frozen cranberries
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 tablespoon unsalted butter, cut into small pieces
For the Toasted Hazelnut Streusel:
- 1 cup whole wheat pastry flour (or all-purpose flour)
- ½ cup packed light brown sugar
- ½ cup rolled oats
- ½ cup chopped hazelnuts, toasted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
Pantry Staples:
- Flour (all-purpose and whole wheat pastry)
- Sugar (granulated and brown)
- Spices (cinnamon, ginger, nutmeg, cloves)
- Lemon Juice
- Salt
Step-by-Step Instructions
Prepare the Pears: Begin by washing the pears thoroughly. Peel, core, and slice the pears into ½-inch thick pieces.
Combine Filling Ingredients: In a large bowl, gently toss the sliced pears with the cranberries, sugar, flour, lemon juice, cinnamon, ginger, nutmeg, and cloves. Be gentle – you don't want to bruise the pears.
Transfer to Baking Dish: Pour the pear and cranberry mixture into a 9-inch baking dish (a cast-iron skillet works beautifully for a rustic presentation). Dot the top of the filling with the butter pieces.
Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove the skins. Chop coarsely. This step really enhances the nutty flavor of the streusel.
Make the Streusel: In a separate bowl, whisk together the flour, brown sugar, oats, toasted hazelnuts, cinnamon, and salt.
Cut in the Butter: Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Don't overmix – you want it to be crumbly, not doughy. For a deeper flavor, try browning the butter before adding it to the streusel, but be careful not to burn it!
Sprinkle Streusel Over Filling: Evenly sprinkle the streusel mixture over the pear and cranberry filling.
Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, tent the baking dish loosely with aluminum foil.
Cool Slightly: Let the crumble cool for at least 15 minutes before serving. This allows the filling to thicken slightly.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream. The combination of warm crumble and cold ice cream is pure bliss. Nutritional Value: Adds approximately 250-350 calories per serving, depending on the ice cream.
- For breakfast, try it with a spoonful of thick Greek yogurt and a drizzle of maple syrup. It's a surprisingly satisfying and healthy way to start the day. Nutritional Value: Adds approximately 150-200 calories per serving, boosting protein and calcium intake.
- It also pairs perfectly with a glass of mulled wine on a chilly evening. The spices in the crumble complement the warm, fruity notes of the wine. Nutritional Value: Adds approximately 150-200 calories per serving, depending on the wine.
- Garnish with a sprinkle of chopped toasted hazelnuts for extra crunch and visual appeal.
Closing
As the days grow shorter, may this Spiced Pear and Cranberry Crumble bring warmth and joy to your home. We hope you enjoy this taste of autumn's bounty and share it with loved ones. Don't be afraid to get creative – try adding a pinch of cardamom or a splash of bourbon to the filling! We can't wait to see what you come up with. Happy baking, and happy harvest season!
What are your favorite ways to enjoy pears and cranberries this time of year? Share your thoughts in the comments below! And don't forget to share your crumble creations on social media using #BetterHomesAndHarvestsCrumble! We love seeing your beautiful bakes.