Pear-Cranberry Crumble with Walnuts and Oats
Warm fruit crumble featuring Bosc pears and tart cranberries topped with a cinnamon-spiced oat and walnut mixture. The pears maintain their shape during baking while the cornstarch thickens the filling. Baked until the filling bubbles and the topping turns golden brown.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Combine rolled oats, chopped walnuts, white whole wheat flour, cinnamon, and nutmeg in a medium bowl and mix well.
- 3
Add agave nectar and mix until the mixture becomes crumbly. Set aside.
- 4
Place peeled and cubed pears, fresh cranberries, brown sugar, and cornstarch in a large bowl and mix until well combined.
- 5
Transfer the fruit mixture to a deep dish pie plate.
- 6
Sprinkle the topping mixture evenly over the fruit.
- 7
Bake until the filling is bubbly and the top is slightly browned, about 1 hour.
- 8
Cool for 1 hour before serving.
Tips
Bosc pears hold their shape during baking better than other varieties and resist becoming mushy.
Frozen cranberries that have been thawed can substitute for fresh cranberries.
Serve with non-dairy vanilla ice cream for an enhanced dessert.
Good to Know
Cover and refrigerate up to 3 days.
Prepare the crumble topping mixture up to 1 day ahead and store in an airtight container. Assemble and bake just before serving for best texture.
Serve warm or at room temperature, optionally topped with non-dairy vanilla ice cream.
Common Mistakes
Do not skip cooling time to avoid burning your mouth on extremely hot filling.
Do not substitute pear varieties without checking their cooking stability to avoid mushy fruit.
Substitutions
Vegan Options
General Alternatives
less stable when cooked