My first attempt at making this was an almost complete fail. Let me back up a little and explain. Everything was going perfectly in the beginning, the crumble was just right and the pears ripe to perfection. Once in the oven you could smell the sweet aroma throughout the house. It smelled so good I was almost giddy to pull it out of the oven.
Then right before it was done I decided last minute to put it under the broiler for a few minutes, just to make the crumble nicely toasted. Four minutes too long went by and I could smell something burning. I ran into the kitchen and pulled out my pear crumble that was engulfed in flames.
As I quickly blew out the fire and pouted a little bit, I started to scrape away at my sad blackened dessert. I gradually started to realize it wasn’t a complete waste. Mark and I shamelessly enjoyed a serving of the crumbly goodness underneath its blackened top and knew right then I had to jump back into making this crumble all over again. It was that good. This is by far my new favorite crumble. I chopped walnuts finely into the crumble and added some oats to give the topping the perfect bite. If you’ve never had baked pears before, you’re missing out. I think of all the fruits, they are my favorite baked.
3 cups of ripe pears, skinned and chopped (about 4-6 medium to small pears)
3/4 cup sugar
1/4 teaspoon vanilla bean flecks (about the inside of one vanilla bean)
A pinch of salt
For the crumble:
1 stick of butter (1/2 cup), melted
1 1/2 teaspoons ground cinnamon
2/3 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup walnuts, chopped finely
1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
Mix chopped pears, 3/4 cup sugar, vanilla bean, and a pinch of salt. Pour into an 8x8 baking dish, or something similar in size.
For the crumble, mix brown sugar, flour, salt and cinnamon together. Pour in melted butter and give it a good stir. Mix in oats and chopped walnuts. I like to use my fingers here to mix the crumb topping.
Sprinkle topping evenly over the chopped pears and bake in the oven for 30-35 minutes, until top is golden.
Top with vanilla ice cream and swoon.