Pear and Apple Crumble (nut topping)

The best way to enjoy fall spices and seasonal fruit is to make a hot apple and pear crumble. Bubbly, jammy fruit filling of apples, pears, and cranberries topped with a spiced mixed nut crumble.

It only takes a few minutes of baking for the aroma of warm spiced nuts and jammy apples to fill the kitchen. I find standing by the oven while taking deep breaths of hot cinnamon to be more therapeutic than a sauna at times. But hey, hot ovens and pies work their own kinda magic.

Key Ingredients & Test Notes

• Granny Smith Apples: Tart firm granny smiths hold their shape better than most apples when baking and add balance to the sweet brown sugar.
• Bosc or Red Anjou pears are my preferred choice for making crumbles and cobblers. They have a firmer texture and won’t become super mushy when baking.
• Cranberries: All this sweet topping and sugary mix-ins are screaming for the addition of bright tart cranberries.
  • Test Note: To keep the filling from being overly juicy, the fruit is tossed in flour to help absorb some of the liquid. When the crumble is hot, there will still be sugary fruit juice in the bottom of the pan. Yummy!
• All Purpose Flour: Since this recipe is not a “crisp” made with oats, we still need flour to help bind our nuts to the fats for mixing a crumble topping.
• Mixed Nuts: A dessert of soft apples and soft crumble won’t do, there needs to be a crunchy element. Blending chopped hazelnuts, pecans, and walnuts delivers more dimension of flavor and texture. Mix and match to your liking, though the hazelnuts are a must!

Helpful Tips

• Ripe fruit is perfect for eating, but slightly firm is preferred for this recipe. This makes slicing a breeze and will prevent having an overly moist filling.
• Cut your pears and apples into about 1/2 inch thick chunks so they give nice large bites of tender baked fruit without being mushy.
• Mix your topping with a fork or even better your hands. Make sure all the flour and oats are well covered in butter and sugar. Leave it a bit clumpy so you have yummy chunky golden crunchiness in every bite.

No ratings yet

Pear and Apple Crumble (nut topping)

By Jenn Davis

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8 servings

SaveSaved Pin Print

Fall flavors in a delicious pear and apple crumble with a crunchy golden nutty crisp stopping.

Click for Ingredient Details

Ingredients

Apple Pear Filling

• ▢ 375 grams (3 medium) ripe granny smith apples, peeled, core removed and cut into 1 inch by 1/2-inch chunks
• ▢ 375 grams (3 medium) ripe bosc or red anjou pears, , peeled, core removed and cut into 1 inch by 1/2-inch chunks
• ▢ 120 grams (1.5 cups) fresh cranberries, whole
• ▢ 2 teaspoons pure vanilla extract
• ▢ 42 grams (⅓ cup) all purpose flour
• ▢ 73 grams (⅓ cup) dark brown sugar, packed
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground cardamom
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ground cloves
• ▢ 2 teaspoons grated fresh ginger

Nut Crisp Topping

• ▢ 125 grams (1 cup) all purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon kosher salt
• ▢ 57 grams (½ cup) walnuts, chopped
• ▢ 57 grams (½ cup) pecans, chopped
• ▢ 57 grams (½ cup) hazelnuts, chopped
• ▢ 110 grams (½ cup) dark brown sugar, packed
• ▢ 84 grams (6 tablespoons) unsalted butter, melted and cooled
• ▢ 56 grams (4 tablespoons) olive oil

Cook ModePrevent your screen from going dark

Instructions 

Fruit Filling

• Preheat oven to 350℉ (180℃) and position the oven rack in the middle.
• Place the apples, pears, and cranberries in a large bowl.
  375 grams ripe granny smith apples, 375 grams ripe bosc or red anjou pears,, 120 grams fresh cranberries
• In a medium mixing bowl whisk together the flour, spices, brown sugar ginger, and vanilla.
  2 teaspoons pure vanilla extract, 42 grams all purpose flour, 73 grams dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon nutmeg, ½ teaspoon ground cloves, 2 teaspoons grated fresh ginger
• Spoon the flour mixture over the fruit and toss with your hands or a silicone spatula to evenly coat the fruit.
• Transfer the fruit filling into your baking dish.

Nut Crisp Topping

• Next, prepare your nut topping. In a large mixing bowl, stir together the flour, spices, brown sugar, salt and nuts to evenly mix.
  125 grams all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon kosher salt, 57 grams walnuts, 57 grams pecans, 57 grams hazelnuts, 110 grams dark brown sugar
• Pour in the cooled melted butter and oil, then stir with a fork until large crumbles form. Don’t over mix, instead leave some of the topping chunky.
  84 grams unsalted butter, 56 grams olive oil
• Sprinkle the nut mixture evenly over the prepared fruit.

Bake

• Place the dish uncovered on the oven rack. Bake for 45-50 minutes until the top is golden brown and the fruit filling is bubbling around the sides.
• Remove crumble from the oven and place it on a wire cooling rack for about 10-15 minutes before serving.

Serve

• Serve with a drizzle of crème anglaise, heavy cream, whipped cream or ice cream. I often add a little homemade caramel on top too!

Tried this recipe?Mention @twocupsflour or tag #twocupsflour!