Pear Cranberry Hazelnut Crumble 6.000
Nov 1, 2006

This simple crumble, from Kate Jansen at Willow restaurant, is best topped with creme fraiche, vanilla ice cream or Greek-style yogurt. Ripe Bosc or Anjou pears are good to use here.

Servings: 6 - 8
  • For the filling
  • 6 large pears, peeled, cored and cut into 1-inch slices
  • 1/2 cup cranberries
  • 1/4 cup sugar
  • 1/4 teaspoon freshly grated nutmeg
  • 1 orange (zest only)
  • 1/4 stick (1 ounce) melted unsalted butter
  • For the topping
  • 1/2 cup plus 1 tablespoon flour
  • 1 teaspoon baking powder
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into small pieces
  • 3/4 cup (4 ounces) chopped skinned hazelnuts


Preheat the oven to 375 degrees. Lightly grease a large (7-by-11-inch or equivalent) baking dish.

For the filling: Combine the ingredients in a large bowl, then transfer the mixture to the baking dish.

For the topping: In a medium bowl, combine the flour, baking powder, brown sugar, cinnamon and salt. Add the butter and, using 2 knives or a pastry cutter, cut it into the flour until the mixture is crumbly. Add the hazelnuts and mix to combine. Cover the fruit mixture with the hazelnut topping. Bake for 30 to 40 minutes or until the pears are tender, the juices are bubbling and the top is golden brown. Serve warm.

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Recipe Source

Adapted from Kate Jansen at Willow restaurant (4301 N. Fairfax Dr., Arlington, 703-465-8800).

Tested by Sue Kovach Shuman.

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