45-Minute Pear and Hazelnut Crumble - Instant Comfort Dessert

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There’s something magical about the smell of warm pears and toasted hazelnuts filling the kitchen—it just *feels* like home. My pear and hazelnut crumble is one of those desserts I turn to when I want comfort without the fuss. Sweet, juicy pears soften into a jammy layer beneath that buttery, nutty topping, and that contrast of textures? *Chef’s kiss.* I’ve made this recipe dozens of times (my family practically demands it every fall), tweaking it until the balance was just right. Trust me, once you try that first bite of warm crumble with a scoop of vanilla ice cream melting over it, you’ll understand why it’s a staple in my kitchen.

Contents hide

1 Ingredients for Pear and Hazelnut Crumble

1.1 For the pear filling:

1.2 For that irresistible crumble topping:

2 How to Make Pear and Hazelnut Crumble

2.1 Preparing the Pear Filling

2.2 Making the Hazelnut Crumble Topping

2.3 Baking and Serving

3 Tips for the Perfect Pear and Hazelnut Crumble

4 Ingredient Substitutions and Notes

4.1 When life gives you walnuts instead of hazelnuts…

4.2 Gluten-free? Here’s what works:

4.3 Sweetener swaps that actually work:

4.4 Why some ingredients are non-negotiable:

5 Storing and Reheating Pear and Hazelnut Crumble

6 Nutritional Information

7 FAQs About Pear and Hazelnut Crumble

7.1 Can I use canned pears instead of fresh?

7.2 Help! My crumble topping always gets soggy!

7.3 Can I freeze this crumble for later?

8 “45-Minute Pear and Hazelnut Crumble – Instant Comfort Dessert”

8.1 Description

8.2 Ingredients

8.3 Instructions

8.4 Notes

8.5 Nutrition

8.6 Did you make this recipe?

Ingredients for Pear and Hazelnut Crumble

Gathering the right ingredients is half the battle with this recipe—but don’t worry, everything’s simple and probably already in your pantry! I’ve learned the hard way that precise prep makes all the difference here. Let’s break it down:

For the pear filling:

4 ripe but firm pears (about 2 lbs)—peeled, cored, and diced into ½-inch chunks (I like Bartlett or Anjou for their honeyed sweetness)
¼ cup packed brown sugar (the “packed” part matters—really press it into your measuring cup!)

For that irresistible crumble topping:

½ cup hazelnuts, roughly chopped (toast them first if you’ve got 5 extra minutes—it’s a game changer)
1 cup all-purpose flour (spoon and level it—no scooping straight from the bag!)
½ cup packed brown sugar (yes, another ½ cup—this is dessert after all)
½ cup (1 stick) unsalted butter, cold and cubed into small pieces (I pop mine in the freezer for 10 minutes while prepping other ingredients)
1 teaspoon cinnamon (because what’s autumn without it?)
¼ teaspoon salt (just enough to make all the flavors pop)

See? Nothing fancy, just good-quality basics handled with care. Pro tip: measure everything before you start—it makes the whole process flow like a dream. Now let’s get to the fun part!

How to Make Pear and Hazelnut Crumble

Alright, let’s turn these beautiful ingredients into the coziest dessert you’ll make this season! I promise it’s easier than it looks – just follow these simple steps and you’ll have a golden, bubbling masterpiece in no time.

Preparing the Pear Filling

First things first – grab your favorite 9-inch pie dish or 8×8 baking dish. No need to grease it, the juicy pears will take care of that! Toss your diced pears with that 1/4 cup of packed brown sugar right in the baking dish. You want every piece lightly coated – the sugar will melt into the most luscious syrup as it bakes. Pro tip: if your pears are super ripe, you might get some extra juice – just pour off about half if it looks like more than 2 tablespoons in the dish.

Making the Hazelnut Crumble Topping

Now for the fun part – the crumble! In a large bowl, whisk together your flour, remaining brown sugar, cinnamon and salt. Drop in those cold butter cubes and get ready to get handsy. Use your fingertips to “rub” the butter into the flour – you’re basically pinching and smushing the butter into the dry ingredients until it looks like coarse sand with some pea-sized bits. (Don’t overdo it though – those bigger butter bits create those gorgeous crispy pockets!) Then gently fold in your hazelnuts – toasted if you’re fancy.

Baking and Serving

Pile that crumble mixture right on top of your pears – no need to press it down, the uneven bits get extra crispy! Into a 350°F oven it goes for about 35-40 minutes. You’ll know it’s done when the top is deep golden brown and you see those thick pear juices bubbling up around the edges like little lava flows. Resist the urge to dig in immediately – let it cool for at least 15 minutes (the hardest wait of your life, I know). Serve warm with a scoop of vanilla ice cream slowly melting over top – that hot-cold contrast is pure magic.

Tips for the Perfect Pear and Hazelnut Crumble

After making this recipe more times than I can count (my neighbors now expect deliveries every fall), I’ve picked up some foolproof tricks to take your crumble from good to “can I have the recipe?” levels of amazing:

Toast those hazelnuts! Spread them on a baking sheet for 5-7 minutes at 350°F until fragrant – it deepens their flavor like you wouldn’t believe. Just don’t walk away – they go from golden to burnt in seconds (ask me how I know).
Butter must stay chilly. I keep mine in the freezer until the last second. Warm butter makes greasy crumbs instead of those perfect, crispy clusters we’re after. If your kitchen’s hot, pop the mixed crumble in the fridge for 10 minutes before baking.
The fork test never lies. If you’re unsure if it’s done, poke a fork through the topping to check for juice bubbles around the edges and tender (but not mushy) pears underneath. The top should feel crisp when lightly tapped.
Taste your pears first! Super sweet? Maybe use 1-2 tbsp less sugar in the filling. More tart? Add an extra sprinkle. I always adjust based on what’s in season – baking should be flexible!

One bonus tip from my mom: Let leftovers cool completely before storing to keep the topping crisp. Though let’s be real – leftovers rarely last long in my house!

Ingredient Substitutions and Notes

Listen, I get it – sometimes you’re halfway through making this pear and hazelnut crumble only to realize you’re out of hazelnuts. (Been there!) The good news? This recipe is surprisingly forgiving. Here’s my tried-and-true guide to swaps without sacrificing that perfect texture and flavor:

When life gives you walnuts instead of hazelnuts…

No hazelnuts? No problem! Walnuts make a fantastic substitute – just chop them to the same size. They’ve got that same satisfying crunch, though their flavor is a bit earthier. Almonds work too, but I’d toast them first to bring out their sweetness. The one nut I’d avoid? Pecans – their buttery richness can make the topping feel heavy.

Gluten-free? Here’s what works:

My gluten-free friends, I’ve got you covered. Swap the all-purpose flour 1:1 with a good gluten-free blend (I like Bob’s Red Mill). The texture comes out nearly identical! For extra crispness, try using half almond flour – just know it’ll make the topping a bit more delicate. Oat flour is another great option if you want that wholesome, nutty vibe.

Sweetener swaps that actually work:

Ran out of brown sugar? Coconut sugar behaves almost exactly the same, though your crumble will be slightly less moist. If using granulated white sugar, add 1 tsp of molasses per 1/2 cup to mimic brown sugar’s richness. Honey or maple syrup can work for the filling (reduce other liquids slightly), but they’ll make the topping too damp unless you adjust the flour.

Why some ingredients are non-negotiable:

Now, the butter. I know someone’s thinking, “Can’t I use oil or margarine?” Sweet friend, no. Cold butter is what creates those perfect crumbly pockets when it melts in the oven. Margarine has water content that steams instead of crisping. As for the pears? Canned or overripe ones turn to mush – you need that firm texture to hold up. Trust me on this – I learned the hard way after a sad, soupy crumble disaster years ago!

The beauty of this recipe is how adaptable it is once you understand the *why* behind each ingredient. Play around, but keep those core principles in mind, and you’ll always end up with something delicious. Now go forth and crumble!

Storing and Reheating Pear and Hazelnut Crumble

Let’s be honest – this pear and hazelnut crumble is so good, it’s rare to have leftovers. But if you do manage to save some, here’s how to keep it tasting fresh and crispy (because soggy crumble is a tragedy we must avoid at all costs).

First, let it cool completely before storing – I mean *completely*. If you cover it while it’s still warm, that steam will turn your beautiful, crispy topping into mush. Once it’s room temperature, transfer it to an airtight container or wrap the baking dish tightly with plastic wrap. It’ll keep at room temperature for about 6 hours, but for longer storage, pop it in the fridge. It’ll stay good for up to 3 days, though I doubt it’ll last that long!

Now, reheating is where the magic happens. Skip the microwave (unless you’re in a desperate hurry) – it makes the topping soft and sad. Instead, warm it in a 300°F oven for 10-15 minutes, uncovered, until it’s heated through and the topping regains its crunch. If it’s looking a little dry, sprinkle a tiny bit of water over the pears before reheating – just a teaspoon or two. For single servings, I sometimes use my toaster oven – same principle, just quicker!

Oh, and here’s a pro tip from my mom: If you know you’ll have leftovers, store the crumble topping and pear filling separately. That way, you can re-crisp the topping in the oven while warming the pears on the stovetop. It’s a bit extra, but worth it for that just-baked texture. Now, who’s ready for round two?

Nutritional Information

Now, I’m not one to obsess over numbers when it comes to dessert (life’s too short!), but I know some folks like to keep track. Here’s the scoop on what you’re getting in each serving of this pear and hazelnut crumble. Keep in mind these are estimates – your exact numbers might vary depending on your specific ingredients (especially how generous you are with that crumble topping – no judgment here!).

Per serving (about 1/6 of the recipe):

Calories: ~320
Fat: 16g (8g saturated)
Carbohydrates: 42g
Fiber: 4g
Sugar: 22g (mostly from the natural pear sweetness!)
Protein: 4g

The hazelnuts give you a nice protein boost, and all those pears mean you’re getting some fiber too – see? Basically, health food. (Okay, maybe don’t quote me on that.) If you’re watching your sugar, you can absolutely reduce the brown sugar by a tablespoon or two – the pears bring plenty of natural sweetness on their own. Just promise me you’ll still have that scoop of vanilla ice cream on top. A balanced diet is all about moderation, right?

FAQs About Pear and Hazelnut Crumble

Over the years, I’ve gotten all sorts of questions about this pear and hazelnut crumble recipe (including one panicked text from my cousin at midnight when her topping looked “wrong”). Here are the answers to the most common head-scratchers:

Can I use canned pears instead of fresh?

Oh honey, I wish! Canned pears turn to absolute mush during baking – trust me, I tried this shortcut once and ended up with pear soup under a sad, sinking crust. Fresh, firm pears hold their shape beautifully while still getting that perfect jammy softness. If your pears aren’t quite ripe yet, just leave them in a paper bag with a banana overnight – nature’s speed-ripening trick!

Help! My crumble topping always gets soggy!

This one’s easy to fix! First, make sure you’re using cold butter (I can’t stress this enough). Second, if your pears are super juicy, drain off about half that liquid after tossing them with sugar – you want just enough syrup to bubble up deliciously, not drown your topping. Lastly, let it rest for at least 15 minutes after baking so the juices thicken slightly. My grandma’s trick? Sprinkle a teaspoon of flour over the pears before adding the topping to absorb extra moisture.

Can I freeze this crumble for later?

Absolutely! Here’s how I do it: Assemble everything in a freezer-safe dish, but don’t bake it. Wrap tightly with plastic wrap, then foil (the double layer prevents freezer burn). It’ll keep beautifully for up to 3 months. When ready to bake, no need to thaw – just remove the wrappings, pop it straight into a preheated oven, and add 5-10 extra minutes to the baking time. The topping might not get quite as golden, but it’ll still taste amazing. Pro tip: Write the baking instructions on the foil so future-you doesn’t have to guess!

Got more questions? Drop them in the comments – I’m happy to troubleshoot your crumble emergencies!

So, what are you waiting for? This pear and hazelnut crumble is calling your name! It’s the perfect excuse to turn on your oven, grab those pears, and create something warm and comforting. I promise, the smell alone is worth it. And hey, if you put your own spin on it—maybe a sprinkle of cardamom, a handful of oats in the topping, or a drizzle of caramel—I want to hear all about it! Drop your twists and tricks in the comments below. Let’s make this recipe even more delicious together. Happy baking!

For more delicious recipes and inspiration, check out Family Tastes.