This pear crumble uses fresh pears, biscoff cookies, and common ingredients you have in your pantry. Looks super impressive to others but is a total breeze to pull together!
Why a Biscoff Crust?
Can I tell you a secret? I do not enjoy making pastry. The process stresses me out, and I never get the crust quite right after hours of work. Look at the bakers on GBBO, they fret about pastry too! A galette, I enjoy, because the pastry is meant to be a bit rough around the edges. However, a pie crust or a tart shell – no, thank you!
That dislike (or maybe fear) of pastry is why I went for an unconventional tart shell base – biscoff cookies. If you’re a pastry pro, please feel free to use a regular tart shell in this recipe if preferred, but please don’t go store bought. Way too much added fat and junk in those pre-made crusts!
Pear Crumble – Star Players
Pear: I’m going to say something controversial here – I think I prefer pears over apples in fall baking. Shocking, I know! Both fruits have skin and a core with seeds and are rich in fiber and antioxidants. While both fruits contain vitamins and minerals, the pear comes out on top with higher levels of calcium, iron, magnesium, and zinc. For this recipe, I recommend a Bartlett or Bosc variety.
Biscoff Cookies (aka Speculoos): Yep, the cookies you get on American Airlines. Seriously, so good and rich in flavor. The spicy caramel flavor pairs perfectly with the pear and provides a stronger base than a graham cracker crusts.
Apricot Jelly: I always like finishing off fruit tarts with an apricot jelly glaze. Apricot jelly has a light flavor and isn’t strongly colored. Warming it up and watering the jelly down a bit will make the glaze easier to spread on the pears to up the shine factor! Totally optional but a nice touch
Making the Crust
- Food processor (or large gallon bag with a rolling pin) for crushing cookies)
- 9″ fluted tart pan with removable bottom
- Flat bottomed glass
- Cookie sheet
- 25-30 Biscoff cookies – processed or smashed to crumbs
- 6 tbsp unsalted butter – melted
Preheat oven to 350F.
Add cookies to food processor and pulse until crumbs. If not using a food processor, add cookies to a gallon storage bag and use a rolling pin to roll over and crush cookies. You want crumbs a bit courser than graham cracker crumbs. Add butter and pulse or combine until coated.
Place 9″ fluted tart pan with removable bottom on cookie sheet and pour crumbs into tart pan. Use spatula and hands to evenly spread crumbs in tart pan – up the sides and on the bottom. To better pack down the crumbs on the bottom, take a flat bottomed glass and press down on crumbs to bind and pack.
Par bake crust in tart pan on cookie sheet (cookie sheet is to keep removable bottom and tart pan secure) in preheated oven for 5-7 minutes. Remove and let cool for about 15 minutes before starting to add pears and filling.
Preparing the Pear Crumble
- Knife and cutting board
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Small microwave safe bowl
- Pastry brush
- 3 just ripe pears – halved, cored, and thinly sliced horizontally
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/4 cup packed dark brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/4 tsp almond extract
- 1/2 tsp vanilla
- 4 tbsp unsalted butter – melted
- 2 tbsp apricot jelly/preserves for finishing
Increase oven temperature to 400F.
Wash and dry pears. Cut pears in half and remove core and seeds. Thinly slice each half horizontally and leave in tact as best you can to place each sliced half flesh-side down on the par baked crust.
Mix flour, oats, brown sugar, spices, and butter in small mixing bowl and bring into clumps with fingers. Sprinkle the clumps of mixture around the pears to cover the remainder of the Biscoff base and cover any stray pear slices. Leave the pear halves as visible as possible.
Bake at 400F for approximately 25 -30 minutes until filling is golden and pears are shiny.
Optional: Prepare a nice glaze for the pears by warming 2 tbsp of apricot jelly/preserves for about 30-45 seconds in microwave and adding a tsp of warm water. Mix together and use a pastry brush to spread glaze on top of pears. This adds a nice finishing shine to the dessert.Print