This pear and plum crumble is a simple fruit dessert that combines sweet pears and juicy plums with a buttery cinnamon-almond topping. It’s especially lovely in late summer when both fruits are in season, and it’s even better served warm with a scoop of vanilla ice cream.

pear and plum crumble with a butter cinnamon-almond topping served with a scoop of vanilla ice cream

Pears and plums make such a good pair in this easy crumble. The pears bring a mellow sweetness and hold their shape nicely as they bake, while the plums soften and add a bit of tartness and plenty of juicy flavor.

And then there’s that topping! It’s a simple buttery crumble made with brown sugar, cinnamon, and sliced almonds for a little extra crunch. There’s no need for any special equipment or complicated prep — just mix the topping, toss the fruit together, and bake.

Recipe update: I originally shared this recipe in 2013. I’ve since retested it and made a few small adjustments for better flavor and consistency, along with adding more detailed instructions and helpful tips.

Why You’ll Love This Pear and Plum Crumble

Two fruits are better than one. Sweet pears and tart-sweet plums complement each other beautifully.
It’s wonderfully simple. Both the filling and topping come together quickly with basic mixing.
That almond topping! Sliced almonds add a delicate crunch and subtle nuttiness without overpowering the fruit.
It’s made for serving warm. Add vanilla ice cream for an easy dessert that feels extra special.

overhead view of ingredients for pear and plum crumble

Key Ingredients

Pears – Choose pears that are ripe and flavorful but still firm enough to slice easily. Bosc and Anjou pears are especially good choices because they hold their shape well during baking. Bartlett pears can work, but be sure to choose ones that are still fairly firm. Peel the pears before slicing so they’ll become tender and soft as the crumble bakes.
Plums – Red or black plums both work well here. Look for ripe but still firm fruit, and leave the skins on. They’ll soften during baking while adding color and a little tartness to the filling.
Sliced almonds – These give the crumble topping a bit of crunch and pair especially well with the pears. Reserve a small handful to scatter over the top before baking.
Lemon juice – Just a tablespoon brightens the fruit and balances its sweetness without making the filling taste lemony.

How to Make Pear and Plum Crumble

This crumble is wonderfully straightforward, but a few small details will give you the best texture in both the fruit and the topping.

Start with the crumble topping. Using melted butter makes the topping especially quick and easy to mix. Once it begins forming crumbs, refrigerate it while you prepare the fruit. That short chill helps the butter firm back up so the topping holds onto those nice, craggy clusters as it bakes.

overhead view of cinnamon-almond crumb topping in a mixing bowl — Mix the crumble ingredients to form large crumbs.

overhead view of sliced pears and plums tossed with flour mixture in a glass bowl — Mix the crumble ingredients to form large crumbs.

Prepare the fruit. Cut the pears and plums into fairly substantial, similarly sized pieces. The pears will retain more of their shape, while the plums soften and become jammy, creating a nice mix of textures in the filling. Toss everything gently so you don’t break down the fruit unnecessarily.

Create plenty of crumble clusters. When you add the topping, gently squeeze some of it between your fingers to make larger clumps instead of sprinkling it all on as fine crumbs. Scatter the reserved almonds over the top so they can toast as the crumble bakes.

pear and plum mixture partially topped with cinnamon-almond crumble — Sprinkle the topping over the fruit mixture.

pear and plum crumble before going into the oven — Sprinkle the topping over the fruit mixture.

Bake until the fruit is bubbling. Don’t judge doneness by the topping alone. Along with a golden-brown crumble, look for fruit juices bubbling around the edges of the dish. This tells you the filling has cooked sufficiently and the flour has had a chance to thicken those juices.

overhead view of a large spoonful of pear and plum crumble resting in the dish with the remaining crumble

Tips for Success

Choose ripe but firm fruit. You want plenty of pear and plum flavor, but very soft fruit can release more liquid and lose its shape during baking.
Keep the fruit pieces fairly substantial. Slice the pears and plums about 1/2 inch thick. Halve especially long pear slices so everything is roughly the same size and bakes evenly.
Adjust the sugar to your fruit. If your pears and plums are especially sweet, reduce the granulated sugar in the filling from 1/2 cup to 1/3 cup.
Don’t peel the plums. Their skins soften as they bake and contribute beautiful color to the filling. Peeling the pears, however, gives them a softer, more pleasant texture.
Give it a little time to cool. The filling will continue to thicken as the crumble cools, so let it sit for a bit before serving.

Serving Suggestions

This pear and plum crumble is delicious on its own, but I especially love it served slightly warm with vanilla ice cream. Lightly sweetened whipped cream or mascarpone whipped cream would be lovely, too.

bowls of pear and plum crumble alongside remaining crumble

How to Store

Cover and store leftover crumble in the refrigerator for up to 4 days. Reheat individual servings briefly in the microwave, or warm a larger portion in a low oven until heated through.

The topping will soften somewhat after refrigeration, but warming the crumble in the oven will help restore some of its texture.

Make the Most of Plum and Pear Season

When fresh pears and plums overlap at the end of summer, this easy crumble is such a delicious way to enjoy them together. The juicy fruit and buttery almond topping give you plenty of flavor and texture without a lot of fuss — which is exactly what a good fruit crumble should be.

You can find more dessert ideas for late summer in my collection of end of summer recipes.

overhead view of a serving of pear and plum crumble with a buttery cinnamon-almond topping served with a scoop of ice cream

More Late-Summer Fruit Desserts

Peach Pound Cake

Blackberry Crumb Bars

Skillet Berry Crisp

Raspberry Coffee Cake

close up of a bowl of pear and plum crumble with cinnamon-almond topping, served with vanilla ice cream

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