Nigella Pear Crumble

There’s something about a crumble that just makes everything feel okay again, isn’t there? It’s not glamorous, it’s not fussy, but it is warm, cozy, and smells like a hug from your nan’s kitchen — especially when pears are involved. I first made this version on a chilly Sunday, half out of boredom, half because there were too many pears on the counter giving me guilt. They were almost too ripe. You know the type — sweet, blushing, soft at the hips. Perfect for baking.

Now, I’ll be honest — I’ve always been more of an apple crumble girl, but pears bring this soft, syrupy magic that apples just don’t. And the topping? Buttery oats and pecans that crisp up into golden clusters. It’s rustic in the best possible way. Also, side note: if you serve this with vanilla ice cream and warm caramel sauce… let’s just say no one at the table will be talking, only eating.

Why You’ll Love It

• Warm and spiced — cinnamon, nutmeg, and vanilla fill your whole kitchen like autumn itself walked in.
• Crunchy meets soft — juicy baked fruit under a golden oat-pecan top. Heaven.
• No faff baking — simple ingredients, no blind baking or mixers needed.
• Leftovers are even better — cold crumble for breakfast? Zero regrets.
• Customizable — swap in apples, change up the nuts, go wild with the spices.
• Crowd-pleasing — even the picky cousin who “doesn’t like fruit” had seconds.

Ingredients

For the Filling:

• 6 cups peeled and sliced pears (about 6–7 medium ones)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Topping:

• ½ cup (1 stick) salted butter, softened
• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ½ cup granulated sugar
• ⅓ cup finely chopped pecans
• ¼ teaspoon salt

Optional for serving: vanilla ice cream, caramel sauce, or both because life’s short

How to Make It

Preheat and prep your dish:

Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish — I usually just rub it down with butter and call it a day.

Spice those pears:

Toss your sliced pears in a bowl with vanilla, cinnamon, nutmeg, and salt. Give them a gentle stir — don’t mash them, just coat them in love.

Make the crumble topping:

In another bowl, mix together the butter, flour, oats, sugars, pecans, and a pinch of salt. I use a fork at first, then my hands because it’s oddly satisfying.

Assemble the crumble:

Layer the spiced pears in your baking dish, then scatter the crumble mixture evenly over the top. I always sneak in an extra sprinkle of cinnamon here.

Bake till golden and bubbly:

Pop it in the oven for 45 minutes, or until the top is golden brown and you can hear the pears gently bubbling underneath.

Let it rest… if you can:

Cool for about 10–15 minutes before serving. Or don’t. I’ve burned my mouth on it more than once and still didn’t learn.

Serve it your way:

Scoop it into bowls and add a drizzle of caramel sauce, a scoop of vanilla ice cream, or both. Honestly, it’s the kind of dessert that forgives excess.

Common Mistakes and How to Dodge Them

Why did my pears turn to mush?
You probably used overripe ones. Go for pears that are ripe but still have a little firmness — like the kind that bruise if you look at them sideways.

Why is my topping pale and soft?
You likely underbaked or didn’t use enough butter. Don’t skimp — the butter’s doing all the heavy lifting here.

Can I make it less sweet?
Sure! Reduce the sugar in the topping by ¼ cup. I’ve done it and it’s still lovely, just less dessert-y.

Why does my topping taste bland?
Add a tiny pinch more salt — it wakes up the whole dish. Or a dash of cardamom, if you’re feeling adventurous.

Storage and Reheating

• Fridge: Let the crumble cool, then store it in an airtight container. Keeps for about 3 days (good luck not eating it all before then).
• Freezer: Wrap it tightly or use a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.
• To Reheat: Warm it in a 350°F oven for 10–15 mins or zap it in the microwave for 30 seconds at a time until hot. Add fresh ice cream — obviously.

Frequently Asked Questions

Can I make this with apples too?
Yes! A mix of apples and pears is actually my favourite — more texture, more depth.

Do I have to use pecans?
Nope. Walnuts work well. Or skip the nuts altogether if needed.

Can I make this dairy-free?
Definitely. Swap the butter for a good vegan butter or coconut oil.

How do I know it’s done?
The top should be golden, the edges bubbly, and it should smell like heaven. That’s your cue.

Nutrition Facts (Per Serving):

• Calories: 338
• Fat: 11.8g
• Carbs: 51.2g
• Sugars: 24.8g
• Protein: 11.2g
• Sodium: 312mg
• Fiber: 4.1g

Try More Nigella Recipes:

• Nigella Lemon Drizzle Cake
• Nigella Blackberry Jam Recipe
• Nigella Lemon And Ginger Cheesecake