Pear Ginger Crumble Recipe (2024)

After pre-cooking the pears they looked a bit dry, so I added some butter which helped. I also used my own crumble topping (quinoa seemed a bit too adventurous for me) with regular flour, oats, brown sugar, cinnamon, melted butter. Served it with gelato. It came out pretty good and the ginger was a nice touch, but nothing mind blowing. It is, however, very easy, and comes together quickly. But I would probably try something else before making this again.

Well, ginger-pear *sounded* like a good combination, but the topping was weird, particularly as it had to be baked first. Will not make again.

If you were serving it from the oven (with no wait time), could you bake the fruit together–with the crumble on top–for a total of 20-25 minutes, or would you have to bake it for 40-45 minutes, still (so 20-25 mins for the fruit + 20 minutes for browning the topping)?

This is delicious and a great way to use up pears! Probably don't need 2 full tablespoons of sugar in the pears - 1 or even 1/2 is sufficient. Served with vanilla ice cream and it was a huge hit!

This was delicious with small modifications:Added 1/2 tsp ground cloves and only 1tbsp of sugar with pears as candied ginger is sweet enough.Used my own garden pears that were definitely not overripe.Baked for 20 minutes.For the crumble, I added a tsp of cinnamon to the mix.

With recipes like this, especially in a dessert that calls for corn starch, yes arrowroot is a go to, but usually I go to tapioca starch / flour as there’s no chance of a chalky after taste

I followed this recipe exactly and it turned out delicious! I did use very ripe pears so maybe that’s the key to the dryness that some people experienced? Anyway my family loved it and I’ll definitely be making this again!

As to the crumble topping, the quinoa flour was outrageously priced at my local market and so, making this dish for a gluten intolerant person, I substituted oat flour; the result was very nice. Also, I was not able to find any candied ginger and so used dried cherries. Though this recipe seemed a bit fussy everything came out quite delicious.

I used some very ripe fruit (pears, peaches and an apple). I think this is key to a juicy end product. I used store bought granola and a little extra cinnamon and dotted with a tbs do butter. Delish!

I was looking for a healthier alternative for dessert and gave this a try. Why it came out of the oven it looked very dry and I was afraid it would need a little something. I was SO wrong! It was a hit with everyone and not at all dry. And all the leftovers were gone before the next morning!

I made this with extra ginger :) using a smaller amount of the candied, and suplementing with fresh. I made my own quinoa flour - using a grinder - it was fine, I like the idea of cloves as well. Very versatile recipe!

Made one with apples subbed for the Pears and it turned out delicious. It was a more unique flavor than other crumbles. The apples combined with the candied ginger gave it a fresh feeling. The quinoa took a few bites to get used to at first, but I would make this again for sure.

This was just fabulous with wonderful home-grown Bosc pears. I used a traditional crumble topping of flour/butter/brown & white sugar/cinnamon/nutmeg/lots of pecan for crunch.

I made this using a combination smaller, harder pears and apples from my CSA and larger, more ripe pears. I left the peels on because I like the texture. I added extra sugar because of the tartness of the apples, but it definitely did not need it. Added extra crystallized ginger and used vegan butter. So yummy! Love the topping - added pecans, nice and crunchy.

Great flavor, but turned out pretty dry.

I loved the pear and ginger together. It's not a super sweet, syrupy dessert--it's gingery and crisp and light. I usually find crisps to be way too sweet, and this one was perfect. Not for everyone, but a great option when I'm baking for gluten free folks. I used store bought quinoa flour for the topping.