crumble on a whim

pear crumble with vanilla ice cream

This simple crumble recipe can take you places. On top of a cake, fruit, mashed yams/sweet potatoes or even bread, this crumble is sure to delight and bring your dish to the next level.

Okay, this is actually a simple crumble recipe from the Walnut Pear Sour Cream cake I adore. I made some of the crumble to put atop the mashed yams I made for Thanksgiving and had extra. Crumble can be kept and even frozen for those rainy days. We had some pears we wanted to use up and a bit of ice cream in the fridge – fruit crumble time!

I cut up the pears into same-sized chunks (so they would cook as evenly as possible) and tossed them with some lemon juice. I then placed the pears into individual ramekins or one baking dish, and topped it with crumble. Baked it at 350°F for about 30 minutes, or until crumble was golden brown.

Crumble recipe

(from BHG Walnut Pear Sour Cream Cake recipe)


  • 1 cup nuts (walnuts, pecans etc.)
  • 1/3 brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, cubed
  • 1/3 flour


  1. Combine nuts, brown sugar, and ground cinnamon.
  2. Using a pastry blender, cut the butter into flour to make coarse crumbs.
  3. Stir in the nut mixture.
  4. Keep crumble in the fridge or freeze.

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