The Royally Baked / Recipes  / Cranberry Pear Pistachio Crumble

Cranberry Pear Pistachio Crumble

One of those few desserts that taste great hot, warm, or cold; and can be enjoyed anytime of the day. The fruit crumble is truly a perfect dessert.

This variation of a fruit crumble (or crisp or Brown Betty) uses fresh tart cranberries and pears, but can easily be swapped out for apples, peaches, plums, berries, or any other fruit you would bake with. As for the topping, you could leave out the pistachios all together or swap them for almonds, pecans, walnuts, etc.


Cranberry Pear Pistachio Crumble

Makes enough for 6 - 8 people (but I ate half.)



  • 6 Bosc pears, cored and cubed
  • 3 cups / 350 gm cranberries, fresh or frozen
  • 1 lemon, juiced and zested
  • ⅓ cup / 65 gm sugar, white
  • ¼ cup / 32 gm flour, all purpose
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg


  • 1 ½ cups / 190 gm flour, all purpose
  • ¾ cup / 150 gm sugar, white
  • ¾ cup / 150 gm sugar, brown
  • 1 cup / 90 gm oatmeal
  • 2 sticks / 226 gm butter, cold and cubed
  • ½ cup / 90 gm pistachios, shelled and chopped



1. For the filling: In a large bowl mix together all your filling ingredients, until all the cranberries and pear pieces are well coated. Set aside.

2. For the topping: In another large bowl, add the flour, sugars and oats. Using your fingers tips, rub the cold butter into the dry ingredients (working fairly quickly so that the butter does not melt nor soften too much). Continue to rub and cut the cold butter until the mixture is mealy and resembles bread crumbs. Mix in your pistachio pieces.

3. To assemble: Pour the filling into a 9x13” casserole dish and spread into an even layer. (or any style casserole dish you have that will fit the filling).  And pour the filling on top, making sure to not pack it down. Bake in a preheated 350F / 180C oven for about 45 minutes or until the top has lightly browned and the juices from the fruits can be seen bubbling.

Best served with vanilla ice cream.



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