A December Recipe: Spiced Pear & Cranberry Crumble

December drapes the garden in frost and fills the kitchen with the perfume of spices. It is the month of slow simmering, gentle baking, and sharing warmth around the table. Among the jewels of the season are pears — sweet and buttery — and cranberries, ruby-bright and tart. Together, they become the heart of a pudding that feels like Christmas tucked under a crumble topping.

The Story of the Crumble

This dish is a little like December itself: crisp on the outside, glowing with warmth within. The pears soften to silk, the cranberries burst with sharp joy, and the topping scatters like sugared snow. A spoonful of cream or custard melts into the fruit, and suddenly the world outside doesn’t feel so cold.

Recipe

Ingredients

• 4 ripe pears, peeled and sliced

• 150g cranberries (fresh or frozen)

• 2 tbsp honey or golden syrup

• 1 tsp cinnamon

• ½ tsp ground ginger

• A pinch of nutmeg

• Zest of 1 orange

  
  

For the Crumble Topping

• 120g plain flour

• 80g butter, cold and cubed

• 60g soft brown sugar

• 40g rolled oats

• A handful of chopped hazelnuts or walnuts (optional, but highly recommended)

  
  

Method

1. Preheat the oven to 180°C (350°F).

2. In a baking dish, tumble in the pears and cranberries. Drizzle with honey, sprinkle over spices and zest, and give it all a gentle stir.

3. In a bowl, rub the butter into the flour until it resembles soft breadcrumbs. Stir in sugar, oats, and nuts.

4. Scatter the crumble generously over the fruit.

5. Bake for 30–35 minutes, until the top is golden and the fruit bubbles beneath.

Serve warm with custard, cream, or a scoop of vanilla ice cream.

A Whisper of Folklore 🍃

"When the frost is on the window, the fire is in the heart."

This old saying reminds us that winter’s chill invites us inward — to firesides, feasts, and the sweet comfort of simple puddings.

16 sleeps guys and girls!

Love The Fleur Kitchen