Dessert Recipes

Pear & Raspberry Crumble

Who knew pears and raspberries made such a perfect pairing? This irresistibly easy crumble recipe is a delightful yin and yang of tangy fruit and sweet, crumbly, chewy oatmeal streusel. Our tip: This dessert is best served warm from the oven with a big scoop of vanilla ice cream. The creamy vanilla sweetness melts and swirls into the tart fruit — and the hot/cold combo is absolutely divine.

Serves: 6 to 8

Pear & Raspberry Crumble



Pear & Raspberry Crumble


For the filling:

5 firm pears, peeled, cored, and chopped into ½” pieces
3 ½ cups frozen raspberries
⅓ cup granulated sugar
Zest from 1 lemon
Juice from 1 lemon
3 Tbsp Gelson’s organic all-purpose flour
2 Tbsp honey

For the topping:

1 cup Gelson’s organic all-purpose flour
1 1/4 sticks unsalted butter, softened
½ cup granulated sugar
⅓ cup shredded coconut
3 Tbsp rolled oats
1 tsp Gelson’s ground cinnamon
½ tsp Gelson’s ground ginger
¼ tsp kosher salt
Vanilla ice cream, for serving


  1. Preheat the oven to 350°.

  2. To make the filling: In a large bowl, combine the pears, raspberries, sugar, lemon zest, lemon juice, flour, and honey. Gently stir to combine. Transfer the filling to a 9x13” baking dish and spread it evenly.

  3. To make the topping: In a large bowl, combine the flour and softened butter, rubbing them together with your fingertips until they resemble coarse breadcrumbs.

  4. Add the sugar, shredded coconut, rolled oats, ground cinnamon, ground ginger, and salt. Toss to combine and pinch the dough until it comes together in uneven clumps.

  5. Sprinkle the topping evenly over the fruit and bake for 40 to 45 minutes, or until the filling is bubbling and the topping is golden brown.

  6. Let rest for 10 to 15 minutes and then serve warm with vanilla ice cream

Recipe source: The Great British Bake Off

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