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Bowl of cranberry pear crumble with vanilla ice cream.

Cranberry Pear Crumble

Yield: 12 Servings (9X13-inch pan)
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cranberry Pear Filling:

  • 2 to 3 pounds ripe pears, peeled and diced (6-7 cups, about 5 medium pears)
  • 3 cups (340 g) fresh or frozen cranberries, chopped in half or lightly pulsed in food processor or blender
  • 1 cup (212 g) granulated sugar
  • 3 tablespoons tapioca flour, or ground instant tapioca or cornstarch
  • 1 tablespoon fresh orange zest
  • Pinch of ground cinnamon
  • ¼ cup orange juice, can use fresh juice from orange, apple juice or cranberry juice

Crumble Topping:

  • 2 ½ cups (355 g) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • ⅓ cup (71 g) granulated sugar
  • ⅓ cup (71 g) packed light or dark brown sugar
  • 14 tablespoons salted butter, melted

Instructions 

  • Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
  • In a large bowl, combine the pears, cranberries, sugar, tapioca flour or cornstarch, orange zest, and cinnamon. Stir well. Add the juice. Stir to combine.
  • Spread the fruit mixture evenly in the pan.
  • For the crumble topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps.
  • Crumble the topping evenly over the fruit.
  • Bake for 45-50 minutes until the fruit is bubbling and the topping is golden. Once removed from the oven, let the crumble rest for 15 minutes (the filling will thicken a bit as it sits). Serve warm with vanilla ice cream.