Spiced Pear, Cranberry and Marzipan Crumble

Spiced Pear, Cranberry and Marzipan Crumble

I generally use either Anjou or Bartlett pears (or a mix of both) for baking as they still hold their shape for the most part and don’t become too mushy. While I love this crisp in the fall, I think it’d be great with berries, too — just keep the proportions of fruit the same and feel free to experiment.



4 medium Bosc or Anjou pears, peeled, cored and coarsely chopped (about 5 cups/700g)
1 1/2 cups (130g) fresh cranberries
1 tablespoon lemon juice
1/3 cup (60g) light brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt


7 ounces (195g) almond paste or marzipan, crumbled
3/4 cup (105g) whole wheat flour
1/4 cup (45g) light brown sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into ¼ inch cubes, plus more for pan
1/2 cup (55g) sliced raw almonds


Preheat the oven to 375 F and position a rack in the center of the oven.

Place a 2-quart baking dish (or a 9-inch pie pan or 10-inch tart or quiche pan) and place on a rimmed baking sheet.

Make the filling: In a medium bowl, toss together the pears, cranberries, lemon juice, brown sugar, cornstarch, cinnamon, cloves and salt.

Make the topping: In the bowl of a food processor, pulse together the almond paste, flour, brown sugar, salt, and butter until the mixture begins to clump together, about 30 pulses (or just let it run continuously until mixture clumps, 20 seconds or so). Scrape into a small mixing bowl, add the sliced almonds and stir to combine. Mixture will be super clumpy.

Scrape the fruit filling into the pan and scatter the topping on top. Bake for 45-50 min, or until the fruit is bubbling up around the edges just a bit and the topping is golden brown. The crumble is best eaten soon after baking but will keep at room temperature just fine for 1-2 days or refrigerated for up to 3 days.