In The Wild Heart Kitchen

Pear-Raspberry Almond Crumble is the perfect dessert or breakfast for Passover or year round! It pairs perfectly with a yogurt or ice cream!

Hello! Happy Sunday!

Happy half-way through Passover! Raise your hand if you ate your weight in brisket! Have we eaten enough matzah yet? Did you find matzah crumbs in places one should never find matzah crumbs? I have…in shoes, bed sheets. I am ready to be freed of the kitchen and the preparation of countless Seder courses. Let me be free of breakfasts, lunches, dinners, snacks, and the 24 hour revolving-door tea room that is my kitchen.

As for today. I am breathing a little relief. Sunday. I love Sunday. Let it be the day I bake up quick, easy favorites that my family can come and help themselves to. Above all, as usual, let the clean up be as close to one pan prep as possible.

For this Sunday, I’ve baked up pear-raspberry almond crumble. Fruit crumbles are my go-to dessert for guests and my choice dessert I prepare for my family because they are fast and can be made with almost any fruit you have on hand. I bake crumbles on snowy evenings with apples and fresh cranberries for a cozy, special treat. Its a fast dessert for a casual summer potluck when berries are in abundance and vanilla ice cream generously tops each bowl. The best part about my Pear-Raspberry Almond Crumble is that it’s the perfect Passover dessert.

Fall in love with Pear-Raspberry Almond Crumble!

I bake many versions of fruit crumble but this one, with almond crumble, is really special. I’ve lightened up the classic crumble with less sugar and little to no flour. The fruit is unsweetened, only lightly spiced with a dusting of cinnamon and a small splash of vanilla. The sweetness comes from the ripe fruit and the crumble topping. The crumble is a combination butter, salt, sugar, cinnamon, almond flour, sliced almonds, and your choice of oats or matzah farfel (for the Passover friendly option). When the cold crumble topping hits the heat of the oven, it transforms into mounds of buttery crunch, filled with warmth from almond flour and beautiful texture from the sliced almonds.

My Pear-Raspberry Almond Crumble is it does not judge how you eat it; its open to suggestions. My personal favorite way is piping hot out of the oven….eating tiny bits of buttery, nutty crumble right off the top from select places no one will notice. No calories there, right? In polite company, I prefer to serve fruit crumble with vanilla ice cream or freshly whipped cream. However, it is equally delicious cold, the next day, for breakfast spooned over unsweetened yogurt.

Print Recipe

Pear Raspberry Almond Crumble

Pear-Raspberry Almond Crumble is the perfect dessert or breakfast for Passover or year round! It pairs perfectly with a yogurt or ice cream!

Course: Breakfast, Dessert

Cuisine: American, European

Keyword: almonds, crumble, fruit, fruit dessert, passover, pear

Servings: 6

Author: wildheartkitchen

Ingredients

For the fruit filling:

• 4 large slightly soft pears. Peeled, cut in half, and thinly sliced (see note)
• 2/3 cup raspberries split in half.
• 1 Clementine zest and juice reserved
• Light sprinkle cinnamon about 1/8 teaspoon
• 1 teaspoon vanilla
• 2 tablespoons raw sugar see method
• 1/8 cup flour or matzah meal

For the crumble topping:

• 3/4 cups almond flour
• 1/4 cup raw sugar
• 1/4 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup oats or matzah farfel
• 1.5 teaspoons cinnamon
• 1 stick cold butter 113 grams, cut into small pieces
• 1/3 cup sliced almond

Instructions

• Preheat the oven to 350 degrees.
• In an 9×9 baking dish, add the pears and raspberries.
• Add the vanilla and a very light sprinkle of cinnamon, clementine zest and juice. Stir to combine and let rest for 5 minutes. (If your fruit is very tart, add 2 tablespoons of raw sugar.)
• Add 1/8 cup flour (or matzah meal) to the fruit and stir gently to combine.
• In a medium sized bowl, add almond flour, raw sugar, dark brown sugar, kosher salt, oats, and cinnamon. Stir well to combine.
• Add the butter. Using your fingertips in a snapping motion, flake the butter into mixture until the butter is the size of small peas/crumbs.
• Add the sliced almonds and mix to combine.
• Loosely sprinkle the crumble topping over the fruit. Make sure to cover all of the fruit.
• Place the baking dish on a cookie sheet and place in the oven. Bake for 50-55 minutes until the crumble is browned and the fruit filling can be seen bubbling up slightly around the edges.
• Remove from the oven and let cool for five minutes. Serve with whipped cream, ice cream, or simply as is.
• Store leftovers (if any) in the fridge.

Notes

How much fruit should I use? In this recipe, I use a 9X9 baking dish and four pears. The fruit needs to completely cover the bottom of the dish and come up the sides a bit. Depending on the size of your fruit, you may want to add one more. You should use roughly 1 lb. of fruit.