Pear and Ginger Crumble
A warm British-style pear and ginger crumble with a buttery oat topping, featuring stem ginger for a gentle heat. Perfect for breakfast or dessert.
What makes this crumble special is the balance of flavours. The pears become tender and syrupy as they bake, while the ginger adds a gentle warmth that lingers. The topping is crisp and nubbly, with oats for texture and a hint of demerara sugar for caramel notes.
Serve it warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for a truly indulgent treat. It's also lovely cold the next day, straight from the fridge, making it a versatile choice for breakfast or dessert.
Ingredients
- 6 ripe but firm pears (about 900g), peeled, cored, and cut into 2cm chunks
- 3 tablespoons stem ginger syrup (from a jar of stem ginger)
- 2 tablespoons finely chopped stem ginger
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- For the crumble topping:
- 150g plain flour
- 100g cold unsalted butter, cut into cubes
- 80g rolled oats
- 80g demerara sugar
- 1/4 teaspoon salt
- Optional: 2 tablespoons flaked almonds
Instructions
- Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
- In a large bowl, toss the pear chunks with the stem ginger syrup, chopped stem ginger, light brown sugar, lemon juice, ground ginger, cinnamon, and a pinch of salt. Set aside.
- In a separate bowl, make the crumble topping: add the flour, cold butter cubes, and salt. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Some pea-sized butter lumps are fine.
- Stir in the rolled oats, demerara sugar, and flaked almonds (if using) until evenly combined.
- Transfer the pear mixture to a 1.5-litre (approx. 23cm x 23cm) baking dish, spreading it evenly.
- Scatter the crumble topping over the fruit in an even layer. Do not press it down; you want a light, clumpy texture.
- Bake for 35-40 minutes, until the fruit is bubbling at the edges and the topping is golden brown and crisp.
- Remove from the oven and let it rest for 10 minutes before serving. This allows the juices to thicken slightly.
- Serve warm with Greek yogurt, custard, or vanilla ice cream.
Cook’s tips
- Use ripe but firm pears like Conference or Bosc; they hold their shape during baking.
- If you don't have stem ginger, substitute with 1 tablespoon freshly grated ginger and increase the brown sugar to 3 tablespoons.
- For a crunchier topping, sprinkle an extra tablespoon of demerara sugar over the crumble before baking.
- Let the crumble rest after baking to allow the juices to set, making it easier to serve.
Substitutions
- Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
- Vegan: Replace butter with a plant-based butter or coconut oil.
- Nuts: Swap flaked almonds for chopped hazelnuts or omit for a nut-free version.
- Fruit: Try a mix of pears and apples for a different flavour.
Storage & reheating
Store leftover crumble covered in the fridge for up to 3 days. Reheat in a 180°C oven for 10 minutes to crisp the topping.
Frequently asked questions
Can I make this crumble ahead of time?
Yes, you can assemble the crumble up to 24 hours in advance and keep it covered in the fridge. Bake straight from the fridge, adding 5-10 minutes to the baking time.
What type of pears are best for crumble?
Firm varieties like Conference, Bosc, or Anjou work well as they hold their shape. Avoid very soft pears like Comice, which can turn mushy.
Can I use ground ginger instead of stem ginger?
Yes, but the flavour will be less intense. Use 1 teaspoon of ground ginger and add an extra tablespoon of sugar. For a stronger kick, add 1 tablespoon of freshly grated ginger.
Is this crumble suitable for vegans?
Not as written, but you can easily make it vegan by using a plant-based butter or coconut oil in the topping.
