Can I use different berries?

Absolutely. Blueberries, strawberries, or raspberries work wonderfully.

Can I use frozen berries?

Yes! Add them straight from the freezer. No need to thaw. The crumble may need an extra 5–10 minutes in the oven since frozen fruit releases more moisture. I don't recommend using frozen pears AND frozen berries, as that will throw off the bake time and finished texture.

Can I swap both the pears and berries?

Definitely. This base formula works with many different fruits. We use strawberry rhubarb in Sally's Baking 101 . Or you can try apples instead of pears, cranberries instead of blackberries, or peaches and strawberries instead pears and berries. You can use any combo as long as the volume of fruit stays the same (roughly 6 cups total). Play around with the spices. The spices below work best with pears or apples, but you may consider swapping them if using summery fruits such as peaches and strawberries.

Cozy Pear Berry Crumble in 1 Hour (Easier Than Pie)

Description

This spiced pear berry crumble combines tender pears, juicy blackberries, and warm spices beneath a tender, yet crisp brown sugar crumble topping. It’s quick to prep, egg-free, and bakes up bubbling and golden in less than an hour. Serve warm with ice cream for a cozy and refreshing dessert!

Ingredients

Topping

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 Tablespoons (85g) unsalted butter, melted & slightly cooled

Filling

5 cups (700g) chopped, peeled fresh pears (around 1/2-inch chunks)
2 cups (300g) fresh blackberries (halved if large)
6 Tablespoons (75g) granulated sugar
1/4 cup (31g) all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom (optional)
1 teaspoon lemon juice (do not skip)
1 teaspoon pure vanilla extract or vanilla bean paste
1/8 teaspoon salt

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Instructions

Preheat the oven to 375°F (191°C). Lightly grease a 9 or 10-inch square baking pan, a deep-dish 9-inch pie dish, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
Make the topping first: In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Add the melted butter and mix with a fork until the topping is completely moistened and clumps together. Do not overmix; you want it to be crumbly. Place the topping in the freezer while you continue.
Make the filling: In a large bowl, gently stir together all of the filling ingredients. Spread the filling evenly in the prepared baking pan.
Sprinkle the cold crumble topping evenly over the filling.
Bake for 40–50 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Around the 30-minute mark, loosely cover with aluminum foil, to prevent the topping from over-browning. Remove from the oven, place on a cooling rack, and allow to cool for at least 20 minutes. The filling will continue to set as it cools. Serve warm with vanilla ice cream, if desired.
Cover leftovers and store in the refrigerator for up to 4 days.

Notes

Make Ahead & Freezing Instructions: Baked and cooled crumble freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) in a 350°F (177°C) oven for 30 minutes or until heated through. You can prepare the crumble topping, then cover and refrigerate or freeze for up to 1 day before baking.
Special Tools (affiliate links): 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Vegetable Peeler | Glass Mixing Bowls | Cooling Rack
Pears: Anjou, Bartlett, Bosc, and Comice pears are all good choices for baking. Choose pears that are still slightly firm to the touch.
Can I Substitute Blackberries? Absolutely. Blueberries, strawberries, or raspberries work wonderfully.
Can I Use Frozen Berries? Yes! Add them straight from the freezer. No need to thaw. The crumble may need an extra 5–10 minutes in the oven since frozen fruit releases more moisture. I don’t recommend using frozen pears AND frozen berries, as that will throw off the bake time and finished texture.
Vanilla Bean Paste: If you don’t have vanilla bean paste, you can substitute pure vanilla extract.
Gluten-Free: For a gluten-free version, use gluten-free flour in the filling, and use the topping from my gluten-free apple crisp recipe.
Nuts: Feel free to add 1/2 cup (60g) of chopped pecans or walnuts to the crumble topping.
Can I Double This Recipe in a 9×13-inch Pan? This recipe fits best in a 9-inch or 10-inch baking dish. Doubling it would be too much for a 9×13-inch pan. The fruit layer and crumble would be too thick to bake evenly. If you’d like a larger batch, increase the recipe by 1.5× instead of doubling, and use a 9×13-inch or similarly sized dish.