Pear Cranberry Crumble

Are you a social butterfly? When I was in school, I used to get in trouble for incessant chattering in class. As I grew older, I became rather socially awkward. Never really amongst the popular, very confident group (after all, confidence is what makes popular kids stand out, I really think). Never really amongst the studious, smart kids. I was floating around in the periphery of whatever groups there were. Not so brilliant that teachers pick me for things but not troublesome enough that I get punished. Just right down the middle within the average circle.

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As I gingerly entered into adulthood, I wished so much to be like a dear friend (love you G :-)) who’d light up every room she enters into. People gravitate towards her so naturally because she has that really likeable, warm aura around her. She had a kind word for everyone. She’s just sweet and genuinely lovely like that. And I wanted to be just like that. Not over-analyzing every word I saw, every gesture I make. Not inwardly really wanting to approach people but then don’t exactly feel like talking much.

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Then I slowly grew up inside & out. You know, the discovering-yourself thing that happens as you start seeing more about the world, understand people better & realize that the world doesn’t really revolve around ME ME ME. (I was angsty teenager… soooo angsty.) Learnt to say NO to things that I’m uncomfortable with, though I’m still learning to do this. And say YES when opportunity to grow & serve others arise.

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And you know, I found out that it’s okay to be who I am. I’m not made to be that social butterfly. My genetic make-up, my DNA structure, my personality isn’t of that nature. In a room filled with people, I find comfort in standing out of the chattering circle. No, I don’t enjoy small talk in gatherings.. but come to me for a lovely real chat & I’ll be your buddy. I won’t stand out in a crowd or anywhere at all. And that’s okay! Great responsibility comes with attention. And I’m fine with being the slightly weird, awkward, uncomfortable me. 🙂

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Much like what this crumble is, I like to think. It’s not flashy or impressive like a tall 3-layer cake covered with fondant flowers or a crème brûlée served with vanilla bean ice cream. It’s simple, basic, very everyday.

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This crumble is what it says it is. Pear. Cranberries. Crumble. Oaty, spiced and fresh. I used fresh pears with frozen cranberries. You can swap out the berries with fresh ones of any variety. Pears can be substituted with stone fruits, apples, mangoes… any firm-fleshed fruit. I like to think I’m just as flexible… despite discomforts amongst a large crowd, I can usually hold a decent conversation with most people. I just may need you to start first because sometimes, I may find my shoes a little too interesting. *fidget fidget* Hehe!

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Anyway, try this crumble if you want something that takes very little time or effort especially when unexpected guests arrive!

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It may seem a little watery initially but because Joy had me stir in a bit of the crumble mixture into the fruits (genius!), it helped to thicken everything up as this cooled.

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With very little added sugar & the tangy cranberries, this is a pretty down-to-earth healthy dessert that would be nice to start the year with.

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The oaty slightly butter crumble is just the loveliest crown to the bed of fruits. Granola. Right?

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 So are you a beautiful frosted layer cake or a homey crumble? Both are equally delicious. Just in a different way. 😉


 “Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name.” {Psalm 100:4}

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Pear Cranberry Crumble
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8
Fruit Filling
  • 4 ripe but firm Pears (I used 3 Anjou & 1 Chinese Pear)
  • 1 cup Cranberries (fresh or frozen-do not thaw)
  • 3 tbsp Brown Sugar
  • ½ tsp ground Cinnamon
  • Juice of 2 Calamondin (or 2 tsp Lemon Juice)
  • ¾ cup Flour
  • ¾ cup Light Brown Sugar
  • ¾ cup Rolled Oats
  • 1 tsp mixed Spice (cinnamon, nutmeg & all spice)
  • ½ cup regular Salted Butter, room temperature
  1. Preheat oven to 350F or 175C.
  2. Butter an 8x8 inch baking dish.
  3. To prepare the filling, you can choose either to peel or leave them unpeeled. I didn't peel mine. Core & chop into 1 inch cubes. Pour into prepared baking dish with cranberries. Toss with the brown sugar, ground cinnamon & calamondin/lemon juice.
  4. In a separate bowl, whisk together flour, brown sugar, oats & mixed spice. Add in butter & use either your fingers or a pastry cutter to work the butter into the flour-oat mixture. Work until butter are oat-flake & pea sized.
  5. Stir ⅓ crumble into the fruit mixture & toss. Sprinkle the remaining crumble evenly on top.
  6. Bake for 40-45 minutes until fruits are bubbly & crumble is brown.
  7. Leave to cool for about 20 minutes before serving warm.

Recipe adapted from: Homemade Decadence by Joy the Baker

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