Pear & Cranberry Crumble - Paris Thanksgiving 2025

Small Cranberry & Pear Crumble Ingredients (serves 2–4) Filling: 2 ripe pears, peeled, cored, and chopped 100 g fresh or frozen cranberries (≈ ¾ cup) 2 tbsp sugar (or to taste) ½ tsp cinnamon (optional) 1 tsp lemon juice Crumble topping: 50 g flour (≈ ½ cup) 40 g butter (≈ 3 tbsp), cold, cut into cubes 40 g brown sugar (≈ 3 tbsp) 30 g oats (optional, for extra crunch) Pinch of salt Instructions Preheat oven to 180°C (350°F). Prepare the filling: Mix the chopped pears, cranberries, sugar, cinnamon, and lemon juice in a small baking dish. Make the crumble topping: Rub the cold butter into the flour, sugar, oats, and salt until it resembles coarse crumbs. Assemble: Sprinkle the crumble topping evenly over the fruit. Bake: 25–30 minutes, until the topping is golden and the fruit is bubbling. Serve: Best warm, with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 💡 Tips: If your pears are very sweet, reduce sugar slightly. Frozen cranberries are fine; no need to thaw.