Denise says:

  • Pears are in season from September through to January, so this is an ideal dessert to make in winter.
  • The crumble pear cake has a shortbread almond pastry base which is filled with partially cooked cinnamon-sugar pears and topped with an almond crumble. It works particularly well with Conference or Comice pears.
  • Serve with caramel sauce for a decadent twist on a classic crumble.
  • Preparation time: 45 minutes         Cooking time:  45 minutes    Serves: 8-10 people


  • For the Pastry Base
  • 100g unsalted butter, softened ( or non dairy for vegan option)
  • 150g plain flour
  • 50g caster sugar
  • 75g sliced almonds
  • ¼ teaspoon salt
  • For the filling 3 pears – peeled, cored and chopped Pinch of cinnamon
  • For the topping 100g unsalted butter, softened ( or non dairy for vegan option)
  • 55g caster sugar
  • 125g plain flour
  • 1 teaspoon cinnamon
  • 150g sliced almonds
  • ¼ teaspoon salt
  • Caramel sauce – homemade or bought – optional
  • Ice cream or whipped cream – optional
  • Garnish: Sprigs of fresh mint


  1. Line a 22cm x 22cm tin/dish with baking parchment. Preheat oven to 180°C / 350°F.
  2. Prepare the base by mixing all the ingredients in an electric mixer or mix by hand. Press this into the prepared tin and bake for 15 minutes.
  3. Prepare the filling by placing the pears in a medium saucepan. Fill the saucepan with water so that half the pears are covered. Cook over medium heat, bringing to a boil, then let simmer for about 5 minutes until the pears just start to turn semi-translucent. Drain well.
  4. Make the topping while the pears are cooking. Cream the butter and sugar in a mixer. Add the flour, sliced almonds and salt and mix slowly. The mixture will be somewhat crumbly.
  5. Sprinkle the pears with the cinnamon. Drain again to ensure no excess liquid, then pour the pears over the base. Evenly cover the pears with the topping. Bake for an additional 25 minutes until the crumble topping starts to brown.
  6. Cool completely in the tin before slicing and serving.
  7. Serve with caramel sauce and/or ice cream or whipped cream. Garnish with sprigs of fresh mint.
  8. Store cake in the refrigerator in an airtight container for up to 3 days or freeze them for up to one month.