Crumble? Yes, please! Topped with caramel sauce? Yes, please! Don’t you just love crumble, the texture contrasts of soft fruit and crispy crust, with silky sauce and a dollop of whipped cream or ice cream… When you make the crust, don’t press it with your fingers, it should stay “messy”.
Crumble is of British origin and is basically modest and simple version of a fruit pie. Simple and easy to prepare, it’s one of those comfort desserts.
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Pear crumble with caramel sauce
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This pear crumble features a delightful contrast of soft, juicy pears and a crispy almond-infused crust, all topped with a rich caramel sauce.
Ingredients
- 2 lb (900 g) pears
- 2 tbsp (30 ml) brown sugar
- 1 1/4 cups (175 g) all-purpose flour
- 1/2 cup (50 g) ground almonds
- 5 tbsp (75 g) butter
- 1/3 cup (80 g) sugar
- Pinch of cardamom
- 1/3 cup (80 g) sugar (for caramel sauce)
- 2 tbsp (30 ml) water (for caramel sauce)
- 1/2 cup (120 ml) heavy cream (for caramel sauce)
- 1 tbsp (15 ml) butter (for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and peel the pears. Dice them into small cubes.
- In a saucepan, combine diced pears with 2 tbsp brown sugar and a pinch of cardamom. Cook over low heat until the pears soften and their juices reduce into a thick syrup, about 10 minutes. Set aside.
- In a bowl, mix 6 oz flour, 1.7 oz ground almonds, 2.8 oz sugar, and 2.6 oz butter. Use your fingers to combine until the mixture resembles coarse crumbs. Do not press it together; it should remain crumbly.
- Spread the cooked pears evenly in a baking dish. Sprinkle the crumble mixture over the top without pressing it down.
- Bake in the preheated oven for 25-30 minutes, or until the crumble topping is golden brown.
- While the crumble is baking, prepare the caramel sauce. In a saucepan, combine 2.8 oz sugar and 2 tbsp water. Cook over medium heat until the sugar dissolves and turns a deep amber color.
- Remove from heat and carefully whisk in 1/2 cup heavy cream (the mixture will bubble vigorously). Stir in 1 tbsp butter until smooth.
- Once the crumble is baked, let it cool slightly before serving. Drizzle with warm caramel sauce and serve with whipped cream or ice cream if desired.
Notes
- For best results, do not press the crumble topping; it should remain loose and crumbly.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- The caramel sauce can be stored in the refrigerator for up to a week and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 20
- Fat: 16
- Carbohydrates: 50
- Fiber: 4
- Protein: 4
- Cholesterol: 35
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Frequently Asked Questions
Why shouldn’t I press the crumble topping together?
Both the article and the notes are explicit: do not press the crumble with your fingers — it should stay “messy.” Pressing compacts the mixture into a dense layer; keeping it loose lets it crisp up in the oven and creates the signature textural contrast against the soft fruit. 
Why are the pears cooked with brown sugar before baking?
Step 3 cooks the diced pears with 2 tbsp brown sugar and a pinch of cardamom over low heat for about 10 minutes until their juices reduce into a thick syrup. Pre-cooking concentrates flavor and removes excess moisture so the base doesn’t make the crumble topping soggy during baking.
Why does the caramel sauce bubble so vigorously when I add the cream?
The hot amber sugar syrup meets the cooler heavy cream and the sudden temperature difference causes an intense boiling reaction. The recipe says to remove the pan from heat first, then carefully whisk in the ½ cup (120 ml) cream. Whisking quickly brings the sauce back to smooth.
Can I make the caramel sauce ahead of time?
Yes — the notes say the caramel sauce keeps in the refrigerator for up to a week. Reheat it gently until pourable before serving.
