Pear and Almond Crumble, gently flavored with a pinch of cardamom, is a delightful twist on the classic apple crisp. Light and slightly floral from the cardamom, with the toasty crunch of slivered almonds and oats in the topping, this crumble works beautifully for breakfast with a spoonful of yogurt or as a comforting dessert served with vanilla bean ice cream.
I hadn’t made a crumble in years, but once the idea of a pear crumble took hold I had to try it. Pears are my go-to this season — they’re sweet, juicy and pair especially well with almond flavors. The recipe is forgiving and quick: the streusel-like topping comes together in under ten minutes, and while the fruit cooks, you can finish other tasks or prepare dinner. The assembled skillet goes into the oven and about half an hour later you have a golden, fragrant crumble ready to enjoy.
One thing I learned is that this pear crumble benefits from chilling slightly. Apple crisps are fantastic warm right from the oven, but pears are more delicate. When eaten immediately while still piping hot the texture and flavor felt muted to me. After cooling for a few hours — or even overnight in the refrigerator — it developed better texture and depth of flavor. The topping stayed crisp and the pear filling set up nicely, making each spoonful sing. I also enjoyed it cold the next morning with vanilla yogurt; the combination is surprisingly bright and satisfying.
This version uses cardamom rather than cinnamon because cardamom is more subtle and has a floral note that complements almonds without overpowering the delicate pear. I recommend sticking with regular all-purpose flour for the topping; whole wheat flour can be too assertive with pear’s mild flavor. The streusel blends oats and slivered almonds for texture and returns a nutty finish that pairs well with the almond extract in the fruit mixture.
Pear and Almond Crumble
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Lauren Keating
Ingredients
- 1/2 cup + 2 tablespoons all-purpose flour, divided
- 1/2 cup rolled oats
- 1/2 cup slivered almonds
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 tablespoons butter
- 4 tablespoons coconut oil
- 4 Bartlett pears, peeled and cut into thin wedges
- 1 tablespoon granulated sugar
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 450°F (230°C).
- In a small bowl (or directly in a measuring cup), combine 1/2 cup flour, rolled oats, slivered almonds, brown sugar, cardamom, and salt. Stir until well mixed.
- In a 9-inch skillet, melt the butter and coconut oil over medium heat. Swirl the pan so the fat coats the bottom, then pour the melted mixture into the dry ingredients. Stir until the topping is evenly moistened and crumbly.
- Return the skillet to the stove and add the pear wedges, 1 tablespoon granulated sugar, and almond extract. Cook gently over low heat until the pears soften and begin to release their juices, about 5–7 minutes. Stir in the reserved 2 tablespoons of flour to help thicken the fruit mixture.
- Spread the crumble topping evenly over the pears. Transfer the skillet to the oven and bake 25 minutes, or until the topping is golden and crisp and the fruit is bubbling at the edges.
- Remove from the oven and let cool. Serve warm or at room temperature with vanilla yogurt for breakfast or with vanilla bean ice cream for dessert. For best texture and flavor, try it after it has chilled for a few hours or overnight—this allows the filling to set and the flavors to meld.
Notes and Tips
- Fruit choice: Bartlett pears are a great option for this recipe because they soften and become very juicy when cooked. If your pears are very firm, cook them a bit longer on the stove before adding the topping.
- Topping texture: For a chunkier topping, pulse the oats and almonds briefly in a food processor before mixing with the dry ingredients. For a finer crumble, chop the almonds more finely or swap them for chopped pecans.
- Sweetness: Adjust the amount of sugar depending on the pears’ natural sweetness. If your pears are very sweet, you can reduce the brown sugar in the topping by a tablespoon or two.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven to revive the topping’s crispness, or enjoy cold with yogurt.
- Serving ideas: This crumble is versatile—try a spoonful of Greek yogurt or a scoop of vanilla ice cream, or serve alongside a cup of tea for an afternoon treat.
This pear and almond crumble is a simple, elegant dessert that highlights seasonal pears and the subtle warmth of cardamom. It’s quick to prepare, forgiving in execution, and adaptable depending on what you have on hand. Whether you serve it for breakfast, dessert, or a cozy snack, it’s a crowd-pleaser that balances fruit, nuts and a buttery crisp topping.
If you make this crumble, enjoy it with yogurt in the morning or with ice cream for dessert. Share your experience or variations—simple swaps like using pecans, adding a squeeze of lemon, or stirring in a handful of dried fruit can make this your own.
Disclosure: This post was created in partnership with Gold Medal Flour. The recipe was developed for that collaboration and the opinions expressed are my own.