Pear Rhubarb Brown Betty with Cinnamon Crumb Topping
A classic fruit crisp combining tart rhubarb and sweet pears layered with buttery cinnamon bread crumbs. This comforting dessert features a tender fruit filling with a golden, crispy topping that becomes increasingly irresistible as it bakes. Serve warm with vanilla ice cream or whipped cream for gatherings, potlucks, or casual weeknight dinners. The brown betty technique creates textural contrast while the warm spices and citrus balance the fruit's natural tartness.
Ingredients
- 2 cup dried bread crumbs
- 2 teaspoon ground cinnamon
- ½ cup Land O Lakes butter, melted
- 2 cup fresh rhubarb, chopped
- 2 large pears, peeled, cored, cut into 1/2-inch slices
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 ½ cup sugar
Instructions
- 1
Heat oven to 350°F.
- 2
Combine bread crumbs and 1 teaspoon cinnamon in a medium bowl; stir in melted butter until moistened.
- 3
Toss rhubarb, pears, water, lemon juice and vanilla together in a large bowl.
- 4
Stir together sugar and remaining 1 teaspoon cinnamon in a small bowl.
- 5
Sprinkle 2/3 cup bread crumb mixture over bottom of a 9-inch deep-dish pie pan.
- 6
Layer half the rhubarb-pear mixture over crumbs; sprinkle with 3/4 cup sugar mixture.
- 7
Add 2/3 cup crumb mixture, then remaining rhubarb-pear mixture, remaining sugar mixture and remaining crumb mixture.
- 8
Cover with aluminum foil and bake 40 minutes.
- 9
Remove foil and bake 15-20 minutes until golden brown.
- 10
Serve warm or at room temperature.
Tips
Layer ingredients carefully: crumbs, fruit, sugar, crumbs again. This creates pockets of flavor and ensures even browning throughout the dessert.
Don't skip the foil cover for the first 40 minutes. It traps steam, softening the fruit while preventing premature browning of the topping.
Serve within a few hours of baking for peak crispness on top, though leftovers reheat beautifully in a 300°F oven for 10 minutes.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently before serving to restore crumb crispness.
Assemble completely up to 4 hours before baking; bake just before serving for optimal crumb texture.
Warm or room temperature, with vanilla ice cream, whipped cream, or Greek yogurt.
Common Mistakes
Don't skip coating bread crumbs thoroughly with butter; dry crumbs won't brown or crisp properly.
Avoid removing foil too early; the fruit needs steam to soften completely.
Don't use fresh bread crumbs; they pack down and create a dense, soggy layer instead of a light crispy topping.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen rhubarb and pears?
Yes. Thaw and drain both fruits thoroughly, discarding excess liquid. Pat dry before assembling to prevent a watery filling. Cooking time may increase by 5-10 minutes.
What if I don't have bread crumbs?
Panko, crushed graham crackers, or rolled oats work well as substitutes. Use the same volume. Panko will brown faster, so check at 12-15 minutes uncovered.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat covered at 300°F for 10 minutes. Freezing is not recommended; the fruit releases excess liquid upon thawing, making the crisp soggy.