Pear Crumble Pie with Cranberries
Pear Crumble Pie with Cranberries is a cozy, festive dessert that’s perfect for the holidays. Juicy, tender pears and tart cranberries are tucked under a buttery, cinnamon-spiced crumble topping, creating a pie that’s impossible to resist. Serve it warm with a scoop of vanilla ice cream for pure bliss!
Pear crumble pie with cranberries is one of my favorite twists on a classic crumble pie. While I’ve always loved my classic apple crumble pie, there’s something about the combination of delicately sweet pears and bright cranberries under a golden, crisp, and slightly crunchy layer that turns this pie into a standout dessert. While it’s baking, it fills the kitchen with the most cozy aroma that will bring everyone to the table. I especially love it with a scoop of vanilla ice cream or whipped cream!
Why You’ll Love This Recipe
- Seasonal star. Combines pears and cranberries for a pie that tastes like fall and winter in every bite. It’s definitely going to be on my Thanksgiving dessert table this year!
- Textural contrast. The soft, tender filling meets just the right amount of crunch from the topping for a satisfying experience.
- Bright, layered flavors. Lemon zest and warm spices give depth and a subtle zing that keeps each bite interesting.
- Make-ahead friendly. Can be prepped in advance, making it stress-free for holiday dinners or casual gatherings.
Ingredient Notes
- Pie dough: Forms a crisp, buttery base for the pie. Chill while preparing the filling to prevent shrinking and ensure a flaky crust. Make your pie shine with my buttery homemade pie crust.
- Flour: Gently thickens the fruit mixture so the filling stays lush and sliceable instead of watery.
- Sugar & spices: White sugar sweetens the filling, and nutmeg and cinnamon adds warm, cozy flavor. Adjust sugar based on the sweetness of your pears.
- Lemon zest & juice: Brightens the filling and balances the sweetness of the fruit. Grate zest carefully to avoid the bitter white pith.
- Pears: Provide a naturally sweet, tender filling. Choose ripe but firm pears so they hold their shape while baking.
- Butter: Adds richness and enhances the flavor of the fruit mixture.
- Cranberries: Offer a tart contrast to the pears. If using frozen, do not thaw to prevent excess liquid.
- Crumble topping: A combination of flour, oats, light brown sugar, granulated sugar, ground cinnamon, and softened butter creates a golden, crisp layer that’s perfectly sweet.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Nutty crunch. Stir chopped pecans, walnuts, or almonds into the crumble for extra texture and flavor.
Boozy twist. Add a splash of bourbon or brandy to the filling for a rich, festive flavor.
Caramel drizzle. Add a homemade caramel sauce over the pie after baking for a decadent finish.
How to Make Pear Crumble Pie
- To make the filling, place pear slices in a large bowl, add sugar, flour, nutmeg, cinnamon, lemon juice and cranberries. Toss until pears are coated and set aside.
- In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
- Add the pears to the pie plate, there will be a lot so mound them in the middle. Add the crumble topping and gently press it down so it stays.
- Place the pie on the middle oven rack with a baking sheet on the lower rack. Bake at 400°F for 20 minutes, then reduce the heat to 375°F and bake for 30–40 more minutes. Cool for at least 3 hours, and serve with vanilla ice cream.
Expert Tips
Choose the right pears. Use ripe but firm pears (Bosc or Anjou) so they hold their shape during baking and provide a tender, flavorful filling.
Watch the browning. If the crust or crumble starts to brown too quickly, loosely cover the pie with foil to prevent burning while the filling finishes baking.
Cool completely before slicing. Let the pie cool for at least 3 hours (or overnight) to allow the filling to set for clean, beautiful slices.
Use parchment and pie weights. If you’re making the crust from scratch, be sure to line it with parchment and fill with weights to ensure a flat, even base without puffing or shrinking.
Make Ahead and Storage Tips
To freeze unbaked, wrap the entire pie dish tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. When ready to bake, remove the wrap and bake from frozen at 400°F for 30 minutes, then reduce the temperature to 375°F and continue baking for another 40 minutes.
To store leftovers, cover the baked pie and refrigerate for up to 5 days.
To freeze baked pie, cool completely and wrap in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator.
Recipe FAQ
Firm, ripe varieties like Bosc or Anjou hold their shape and provide a tender, flavorful filling. Avoid overly soft pears that can become mushy.
Yes! Just thaw and drain the pears slightly if frozen. Cranberries can be used straight from frozen to avoid extra liquid.
The pears will release more of their juices and make the crust soggy. Instead you can prepare the filling and topping, store in the refrigerator for 24 hours and assemble before baking.
More Delicious Holiday Dessert Recipes to Try
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Get the Recipe: Pear Crumble Pie with Cranberries
Ingredients
Pear Pie
- 1 pie dough, thawed
- ½ cup (100 g) white sugar
- 3 Tablespoons all-purpose flour
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 5 cups peeled and sliced pears
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- 1 cup fresh cranberries, see notes for frozen
Crumble Topping
- ¾ cup (94 g) all purpose flour
- ½ cup (40 g) rolled oats
- ⅓ cup (66 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113 g or 1 stick) unsalted butter, cut into 1-inch pieces, softened but still cool
Instructions
- Roll pie dough into an 11-inch circle and press into one 9-inch pie plate. Crimp the edges using your fingers, then place the pie plate in the freezer while preparing the filling.
- Preheat oven to 400° F.
- Peel and slice pears into ⅛-inch slices and discard the core. Place pear slices in a large bowl, add sugar, flour, nutmeg, cinnamon, lemon juice and cranberries. Toss until pears are coated and set aside.
- In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
- Remove pie crust from the freezer. Add the pears to the pie plate—there will be a lot so mound them in the middle. Add the crumble topping and gently press it down so it stays.
- Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
- Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.
