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Spiced Pear Crumble

While down at the local fruit shop, La Manna in Brunswick, I picked up some lovely looking pears to make a Spiced Pear Crumble. Despite a promising start last weekend, it seems Melbourne is still not quite ready for the spring sunshine. With the rain steadily coming down outside, this Spiced Pear Crumble will at least warm you on the inside until the sun is finally ready to come out.

Spiced Pear Crumble fresh out of the oven - best served warm

Spiced Pear Crumble

Serves 6


For the Fruit Base:

  • 6 pears (I used Packham), peeled, cored and roughly diced into even sized chunks
  • 2 Tablespoons caster sugar
  • 1/3 Cup water
  • 1/4 Cup sultanas
  • 1 Teaspoon fresh lemon zest
  • 1 Teaspoon glace ginger finely chopped (this equals about 5 or 6 cubes of glace ginger from the packet)
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon cinnamon

For the Crumble Topping:

  • 150g unsalted butter, softened to room temperature and diced  (plus some extra for greasing the baking dishes)
  • 150g plain flour
  • 150g raw sugar
  • 50g oats
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon cinnamon


  1. Preheat oven to 180 degrees Celsius. Lightly grease 6 individual ramekins, or a 1 Litre baking dish.
  2. Place the pears in a saucepan with the caster sugar, cinnamon, ground ginger and water and cook over medium heat for about 10 minutes – until the sugar has completely dissolved and the pear is slightly softened. Take the saucepan off the heat, stir through the sultanas, glace ginger and lemon zest. Set the saucepan aside to allow the mixture to cool, while you prepare the crumble topping.
  3. In a large bowl place the butter, flour and sugar. Rub together with your fingertips until the mixture resembles breadcrumbs and starts to clump together. Stir in the oats.
  4. Transfer the fruit to the greased ramekins. Top the fruit with a layer of the crumble mixture and press down lightly.
  5. Place the ramekins into a baking tray (to catch any crumbs and juices which may bubble over) and bake for about 45 minutes, until golden and bubbling.
  6. Allow to cool slightly before serving. Best served warmed.

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