Total Time
55mins
Prep 15 mins
Cook 40 mins

You can make this crumble with almost any fruit, using similar quantities and adjusting for sweetness. Serve it warm, in shallow bowls. I found this recipe in Yankee magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free maple syrup, and Splenda brown sugar.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly grease a 13x9-inch baking pan. In a large bowl, mix apples, pears, maple syrup, vanilla extract, cinnamon, and nutmeg. Pour into the prepared baking pan, spreading evenly.
  2. Topping: In a small bowl, combine all ingredients and mix well. Sprinkle the topping evenly over the fruit mixture. Bake until the fruit is tender and the topping is golden, 40-45 minutes. Let cool until just warm, then serve.
Most Helpful

4 5

I had pears that were getting a bit over ripe so I made this Apple Pear Crumble and it was very good! I used Granny Smith apples so the tartness of the Granny Smiths with the sweet pears was a nice mix.

4 5

I found this recipe searching by pears as the main ingredient. I was delighted when I found it because I happened to have EVERYTHING it called for in the pantry/fridge. That never happens! This crumble is really delicious! Especially served warm with a tall glass of milk or a scoop of vanilla ice cream! What I did differently: added more butter to the topping and a drizzle of water. The 2 TBS of butter that the recipe called for just wasn't enough to moisten the mixture. I first doubled the amount, but that still wasn't enough, so I tripled it and then added enough water (about 1 TBS) to evenly moisten everything. At that point it was a good consistency and was easy to sprinkle evenly over the apples and pear mixture. I also used organic evaporated cane juice in place of the brown sugar. If I make this again I think I would use agave nectar in place of the cane sugar to give the mixture more liquid consistency.