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Burnt Butter-Pear-Ginger Crumble

The blog, 'A Cozy Kitchen,' has a new book called, "A Year of Cozy 125 Recipes, Crafts and Other Homemade Adventures." Divided by seasons and filled to the brim with yummy recipes, things to make and do, we guarantee Adrianna Adarme's year-long resource for all things tasteful and wonderful will be your guide to a more enjoyable year. Below, Adarme shares one of her favorite fall recipes.

"I love when I can feel fall creeping in. The nights become a bit chillier, the sun begins to set a little earlier, and the light takes on a golden quality. This feeling always makes me want to run to my oven to bake. This crumble will warm your house with all of the smells of the season.

The butter in this crumble is burnt, not browned. Burnt. I learned to burn my butter from my friend and baker, Hourie. She always takes the butter a bit too far, and it pays off in the flavor department. The spice from the fresh ginger and sweetness from the baked pears make you feel all cozy inside. And since I'm a crazy fan of icy and hot combinations, I say this must, must be eaten with a scoop of vanilla ice cream," writes Adarme.

RECIPE: Burnt Butter-Pear-Ginger Crumble

Yields: 4-to-6 Servings



  • 3-4 baking pears, peeled, cored, and finely chopped (see note)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2" knob peeled fresh ginger, finely chopped
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Crumble Topping:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup oat flakes
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup unsalted butter, cubed


  1. To make the filling: Preheat the oven to 350°F. No need to dirty a bowl: In an 8" x 8" baking dish, combine the pears, sugars, flour, ginger, vanilla, and salt. Toss until the pears are thoroughly coated. Set aside.
  2. To make the topping: In a medium bowl, whisk together the flour, sugar, oat flakes, and walnuts.
  3. In a small saucepan set over medium-high heat, add the cubed butter. Brown the butter until it goes from yellow and bubbling to a very, very dark brown color. It might appear burnt (and it is), but not to worry, it'll taste delicious.
  4. Pour the burnt butter into the medium bowl that's holding the flour and oat mixture. Using a spoon, stir the mixture until it's clumpy and everything is coated in butter.
  5. Pour the crumble atop the filling and spread it out evenly. Transfer to the oven to bake for 35 to 40 minutes, or until the crumble is bubbling and the top is golden brown.

Note: The best pears for baking are Boscs, Bartletts, green or red Anjous, or Forelles. All hold up nicely in the oven.

Available at Amazon. Excerpted from the book 'Year of Cozy 125 Recipes, Crafts and other Homemade Adventures' by Adrianna Adarme. Photo by Adrianna Adarme. Published by Rodale Books.

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