Cranberry Almond Crunch & Pear Crumble


For the crumb topping:

  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 stick (8 tablespoons) chilled unsalted butter, cut into small pieces
  • 1 1/4 cups Great Grains Cranberry Almond Crunch cereal

For the fruit filling:

  • 3 tablespoons granulated sugar
  • 1 teaspoon all purpose flour
  • Pinch of salt
  • 1/2 vanilla bean, split lengthwise
  • 2 1/2 pounds (about 5) medium Anjou or Bosc pears, peeled, each cut into 8 wedges, cores and stems removed
  • Plain yogurt or vanilla ice cream, if desired


To make the crumb topping:

  1. Preheat the oven to 350°F.
  2. Whisk the flour, sugar, and salt in a medium-size bowl to blend.
  3. Using your fingers, rub the butter into the flour mixture until moist clumps form. Carefully mix in the cereal. Set aside.

To make the fruit filling:

  1. Whisk the sugar, flour, and salt in an 8-inch square baking dish to blend.
  2. Scrape the seeds from the vanilla bean into the sugar mixture. Whisk to blend the vanilla seeds into the sugar.
  3. Add the pears and toss to coat.
  4. Arrange the mixture evenly in the dish.
  5. Sprinkle the crumb topping evenly over the pear mixture.
  6. Bake for 1 hour, or until the fruit is tender and the topping is golden brown.
  7. Allow the crumble to cool for 10 minutes.
  8. Spoon the crumble into bowls and serve warm with yogurt or ice cream, if desired.

Proudly made with

Great Grains