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Pear-Almond Crumble

Pear-Almond Crumble

Cooking Light OCTOBER 1999

  • Yield: 8 servings


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 2 tablespoons chopped almonds, toasted
  • 7 cups cubed peeled Anjou, Bartlett, or Bosc pear (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • 2 cups vanilla fat-free frozen yogurt
  • 1/4 cup fat-free caramel sundae syrup


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in almonds.

Combine pear and lemon juice in a large bowl. Spoon pear mixture into an 8-inch square baking dish; sprinkle with crumb mixture. Bake at 375° for 50 minutes or until golden brown. Spoon pear mixture evenly into 8 bowls; top each serving with 1/4 cup frozen yogurt and 1 1/2 teaspoons syrup.

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 56.2g
  • Fiber: 3.8g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 108mg
  • Calcium: 90mg

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Pear-Almond Crumble recipe