A fall twist on the traditional sangria, this pear and pomegranate sangria is mixed with…
Pear and Pomegranate Crumble
Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.
Crumble is the Answer to a Quick Dessert
When I am craving a quick dessert without much fuss, I turn to crumbles. See, crumbles are like cooking. Not much measuring, go with the flow and use what you have on hand, sort of dessert.
Different fruit combinations with a good dash of sugar and good ole’ flour and butter topping is all you need. Once you get that down, flavor combinations are endless.
Pear and Pomegranate Crumble
- Aromatics and flavors of cinnamon, nutmeg and orange go so well with pear and pomegranate. Lemon or grapefruit would work in place of orange if you need a substitute.
- Topping includes flour, sugar, butter and oats, though oats can be eliminated if needed.
- Pears are slightly sweet yet hold up to the baking. I used peeled and chopped d’anjou pears.
- Pomegranate seeds hulled from a fresh pomegranate or pre-prepped, even frozen pomegranate arils will work. They are a bit tart and plump slightly as the crumble bakes.
Pear Crumble Instructions
1. In a medium bowl, add together all the topping ingredients (flour, brown sugar, oatmeal, cinnamon and nutmeg and cold butter. Use your finger tips to mix everything together and break up the butter until it is the sizes of peas. Don’t be afraid to get your hands in there to really break the butter up.
2. In another bowl make the filling. Add together the chopped pears, pomegranate seeds, orange zest and juice of lemon and orange, vanilla paste, cinnamon, nutmeg, flour, salt and white sugar. Give everything a good mix.
3. Butter the inside of an oven safe casserole dish and pour fruit mixture into the dish.
4. Top with the topping and gently press the topping down onto the fruit mixture.
5. Place the crumble on a foil lined baking sheet just in case of any spills and bake at 375 degrees Fahrenheit for about 40-45 minutes. When done, topping should be lightly golden browned and fruit bubbling.
6. Once done, let the crumble sit for a good 5 minutes since it will be very hot, then enjoy!
More Pear Recipes
Pear Eggnog French Toast with Pear and Pomegranate
Pear Tart Tatin with Puff Pastry
Pear and Pomegranate Crumble
Pear and pomegranate crumble flavored with orange zest and vanilla paste is a simple and impressive weeknight dessert.
Servings: 4 servings
Calories: 513kcal
Cost: $8
Ingredients
Topping
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter softened
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Fruit Filling
- 4 pears peeled and cut into 1/2 inch pieces
- 3/4-1 cup pomegranate seeds
- 1 orange zest and juice
- 1 lemon zest and juice
- 1 teaspoon vanilla paste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup flour
- 1/4 cup white sugar
- Pinch of salt
Instructions
- Pre-heat Oven: to 375 degrees Fahrenheit while you prep the rest of the recipe.
- Make the Topping: In a medium bowl add the flour and butter and use your fingers to break up the butter until its the size of small peas. Add the oats, brown sugar, cinnamon and nutmeg and mix everythign together.
- Make the Filling: In another bowl, add the chopped pears, pomegranate seeds, lemon and orange zest and juice, vanilla paste, spices, flour, sugar and pinch of salt. Give everything a good mix.
- Pour Mixture into Dish: Lightly butter the inside of a small-medium oven safe casserole dish (a 3 cup souffle dish works well) and spoon fruit mixture into the dish.
- Add Topping: Top the fruit mixture with the oat topping, gently pressing down to topping sticks.
- Bake Crumble: Place cruble on a foil lined baking sheet (just in case there is any spillage) and bake for 40-45 minutes. When done, topping should be lightly browned and fruit bubbling.
- Let Crumble Sit: It will be very hot so allow the crumble to cool down for at least 5 miutes before serving.
Notes
Feel free to have fun with the fruit combinations. Such as substituting apples for pears or using all lemon or all orange instead of both.
Pear crumble can be prepped ahead and baked when ready.
Crumble will stay well in the fridge for up to 3 days.
Nutrition
Calories: 513kcal | Carbohydrates: 99g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 393mg | Fiber: 9g | Sugar: 61g | Vitamin A: 473IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg
This post has been updated since it originally published in 2013 with updated photos and added nutritional information.
I love crumbles for the same reason! So easy, so flexible, and my family always appreciates them. I have never cooked with pomegranates either, but I’ll keep this pomegranate/pear idea in mind for a future crumble, thanks!
I’m much more of a baker than a Cook. I relish in making cakes and pies, but put a bunch of savory ingredients in front of me and I’m the one sweating. I love pomegranate seeds but have never baked with them ans wasn’t even sure you could. Now I’m excited to try!
Samantha,
I like the ease of muffins over the stress of cakes–so I understand your preference of crumbles. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!