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Pear and ginger crumble

Pear and Ginger Crumble

A cosy crumble with pears and ginger in a caramel sauce topped with a tasty oat and pecan topping.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 495kcal


  • 180 g plain/all-purpose flour (1+1/2 US cups)
  • 50 g oats (1/2 US cup) (old fashioned oats)
  • 140 g butter at room temperature (divided into 100g and 40g) (2/3 US cup) 100g cut into cubes
  • 90 g light muscovado sugar (just under half a US cup) (divided into 60g and 30g)
  • 40 g pecan halves (1/2 a US cup) roughly chopped
  • 5 - 6 conference pears (900g) peeled cut in half lengthways and cored
  • 1 tsp ground ginger
  • 1 tsp finely grated ginger root
  • 1/2 tsp cinnamon
  • 1 tsp cornflour/ cornstarch


  • Pre-heat the own to 180C/356F
  • Add the flour, 60g of sugar, 100g of butter and the oats to a large mixing bowl and mix well. Using your fingers rub the butter into the dry mixture until you have a rough breadcrumb texture.
    Add the chopped pecans then stir well.
  • In a skillet, melt 40g of butter over medium heat.
    Add the grated ginger, ground ginger and cinnamon and cook for a minute or two, until the spices release their aromas. Then add 30g of the sugar and stir. You should have a caramel type sauce now.
    Add the pears and gently stir them until they are covered in the sauce. Sprinkle the cornflour over the pears and stir gently. The sauce should be nice and thick now.
    Cook for 5 minutes.
  • Sprinkle the topping evenly over the pears then transfer the skillet to the preheated oven.
    Bake for 30 minutes or until the liquid is bubbling up at the edges and the topping is golden.
    Be careful taking the hot skillet out of the oven!
    Serve warm.


  • Pears - I use Conference pears to make this crumble, Bosc pears, Anjou pears or Concorde will work well too. Go for pears that are slightly under-ripe. The pears should be firm, if they are too soft they’ll just turn to mush when baked.
  • Butter  - I use full-fat salted butter to make this crumble
  • Skillet - My skillet measure in at 22cm/9inches. Make sure you use a stove to oven skillet, cast iron works really well.
  • Freezing - You can freeze the baked crumble, leave it to cool then transfer it to a suitable container and pop it in the freezer. It will keep for up to 3 months. To reheat from frozen - cover with foil and bake at 180C/356F for about 1 1/2 hours then turn up the heat to 220C/428F and bake for a further45 minutes. Remove the foil for the last 15 minutes. This is the best method.
  • Leftovers -  Any leftovers can be stored in the fridge for up to 3 days. You can eat this warm or cold. If you want to reheat it then pop it in the microwave to reheat.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It does not include ice cream or cream. It is based on one serving.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 495kcal | Carbohydrates: 67.3g | Protein: 5.7g | Fat: 24.8g | Saturated Fat: 12.6g | Cholesterol: 50mg | Sodium: 137mg | Potassium: 275mg | Fiber: 7.3g | Sugar: 30.4g | Calcium: 35mg | Iron: 2mg