Mary Berry Pear Crumble

There’s something about the smell of crumble in the oven that just feels like home, isn’t there? It doesn’t matter if you’ve had the worst day or the best one — warm pears, buttery topping, that first spoonful straight from the dish (burning your tongue like a fool)… it just makes everything alright again.

I first made this pear crumble on a damp Sunday afternoon when I had a bowl of pears getting far too soft and a craving I couldn’t shake. I didn’t plan to make a Mary Berry recipe, but as soon as I saw her take — lemon zest, oats, that cheeky sprinkle of demerara sugar — I knew it was the one. The result? A golden, gently crisp top, with soft, sweet pears bubbling underneath. Heaven. Simple, no fuss, and somehow still a little bit posh.

Why You’ll Love It

• The topping is buttery, crumbly, and a little chewy from oats. Absolute gold.
• The pears go tender and sweet, without being mushy.
• It’s forgiving. Forgot to zest the lemon? Added a bit too much sugar? Still good.
• You can serve it with anything — custard, ice cream, straight from the fridge the next day.
• It’s Mary Berry-approved. That alone makes it feel extra proper.
• Leftovers reheat beautifully — if you have any.

Ingredients

• 6 ripe pears
• Zest of 1 lemon
• 100g caster sugar
• 175g plain flour
• 100g unsalted butter (cold, cubed)
• 50g rolled oats
• 50g ground almonds
• 25g demerara sugar (for that gorgeous crunch on top)

How to Make It

Prep the fruit layer:

Peel, core, and slice your pears — not too thick, not too thin. Toss them in a baking dish with the lemon zest and caster sugar. Give it a little mix with your hands. Sticky fingers are part of the fun.

Rub the butter in:

In a big mixing bowl, throw in the flour and the cold, cubed butter. Rub it in with your fingertips until it looks like breadcrumbs — a mix of fine and a few chunky bits is perfect. Don’t overwork it.

Add the goodies:

Now stir in the oats and ground almonds. You’ll get that extra texture and a nutty depth that makes it feel a bit fancier than your average crumble.

Top it off:

Scatter the crumble mix all over the pears — don’t press it down. You want the air pockets to stay for maximum crunch. Sprinkle the demerara sugar over the top like edible glitter.

Into the oven:

Bake at 180°C (350°F) for 40–45 minutes. You’ll know it’s ready when the top is golden and the pear juice is bubbling up the sides like lava. It smells ridiculous by now.

Let it settle:

Pull it out and give it 10 minutes to cool. I know, I know — it’s hard to wait. But it firms up slightly and won’t scald your mouth. Serve with custard, cream, or a massive scoop of vanilla ice cream.

Common Mistakes and How to Dodge Them

My crumble topping went soggy.
Your butter might’ve been too warm or you packed the topping down too firmly. Keep it light and don’t skimp on oven time.

The pears are too watery.
Next time, go for firmer pears, and add a teaspoon of flour or cornstarch to the fruit to soak up extra juice.

The crumble topping isn’t golden.
Check your oven temperature and don’t be afraid to bake a little longer — cover with foil if the top starts to brown too quickly.

It’s too sweet.
Taste your pears first. If they’re extra ripe, cut the sugar down by 20–30g. Easy fix.

Storage and Reheating

Fridge:
Cool it fully, cover with foil or cling film, and pop it in the fridge. Keeps for 3 days.

Freezer:
Wrap well or store in a freezer-safe container. Freeze for up to 1 month. Reheat straight from frozen or thaw first.

To reheat:

• Oven: Best choice — 180°C for 15–20 minutes.
• Microwave: Works for a quick fix, though the topping might soften.
• Skillet: For leftover magic — warm gently to get the base bubbling and the top a bit toasty.

Frequently Asked Questions

Can I use tinned pears?
Yes, but drain them really well and skip the extra sugar in the filling.

Can I swap the butter for a plant-based version?
Absolutely — use a good vegan block, not margarine. Keep it cold.

What pears are best?
Conference, Bartlett, or Comice work a treat. Slightly underripe is ideal.

Do I have to add the oats?
Nope — you can skip them if you like. But they do add a lovely chew.

Nutrition Facts (Per Serving):

• Calories: 250
• Fat: 10g
• Carbs: 40g
• Protein: 2g
• Sugar: 20g
• Sodium: 100mg

Try More Recipes:

• Mary Berry Apple And Rhubarb Crumble
• Mary Berry Rhubarb Crumble With Oats
• Mary Berry Apple Crumble Cake