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Pear Crumble with Caramel Sauce

Pear Crumble with Caramel Sauce

Fruit crumble is always a great dessert choice. In this one pears are combined with lovely caramel topping.
By Tamara Novacoviç

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”.

See Also

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

  • Author: Tamara Novacovic


Fruit crumble is always a great dessert choice! In this one pears are combined with lovely caramel topping.



For the crumble

  • 31.7 oz (900 g) pears
  • 2 tbsp brown sugar
  • 6 oz (175 g) all-purpose flour
  • 1.7 oz (50 g) ground almonds
  • 2.6 oz (75 g) butter
  • 2.8 oz (80 g) sugar
  • pinch of cardamom

For caramel sauce

  • 2.8 oz (80 g) sugar
  • 0.4 cups (100 ml) heavy cream
  • 1 tsp butter


  1. Wash and peal pears. Dice them, combine with brown sugar and cardamom and cook on low heat until they soften. Their juices will be reduced with sugar into a beautiful thick syrup. Do not discard it: put all together into a buttered baking dish (or use individual small ramekins).
  2. Combine flour with sugar and ground almonds. Add butter cut into cubes and crumble it with your fingers until you get coarse crumbs. Spread over pears. Don’t press with fingers.
  3. Preheat oven to 356 F (180 C). Bake for 30-40 min. until nicely golden brown.
  4. Cook sugar in a pan with thick bottom, on low heat, until dissolved completely and brown. Add heavy cream, stir and cook on low heat until it turns into a creamy mixture. Do not get alarmed with lumps, just continue stirring.
  5. Remove from heat and stir in butter.
  6. Use leftover caramel as ice cream sauce.
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