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Recipe Collection

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Pear Skillet Crumble with Thyme and Ginger

Pear Skillet Crumble with Thyme and Ginger Related:   breakfast & brunch, Chanukah, desserts & sweets, kid-friendly, low-fat, North America, pareve, Shabbat, Sukkot, Thanksgiving, Tu b'Shevat, vegan

Prep time: 5 minutes

Cook time: 45–60 minutes

Yield: 8 servings

One of our very favorite moments came from The Wandering 02, an intimate dinner inspired by the early fall harvest. We welcomed a new sea of faces amidst bright white wine; our signature “Intoxicated Detox,” a gin-based cocktail with pressed apple, ginger and lemon juice; and a table filled with a bounty of warm tomato harissa dip, smoked carrot hummus, fried olives with orange zest, a savory bread and cannellini bean skillet (to name a few!). It was pure magic witnessing new friendships blossom, conversation effortlessly take shape and bellies fill with locally sourced food. To top it all off, one of our guests was a local musician; she graced us (after a few minutes of pleading from the crew) with a tender rendition of the late Leonard Cohen’s’ “Hallelujah”—divinely intimate, warm and open. That moment was the perfect segue for this crumble, which was warming, savory and sweet, all in one.


  • 7 medium ripe pears, sliced (we used a sweet variety)
  • ¼ cup golden raisins
  • ¼ cup fresh unsweetened applesauce
  • 1 cup coconut sugar, divided
  • ¼ cup cornstarch
  • 1-inch knob fresh ginger, grated
  • 2 tablespoons filtered water
  • 3 teaspoons ground cinnamon, divided
  • 4 teaspoons fresh thyme, divided
  • 1 teaspoon ground cloves
  • Juice of 1 lemon
  • 1 cup rolled oats
  • 1 cup all-purpose or whole wheat flour
  • ½ cup raw pecans, roughly chopped
  • ½ cup coconut oil, melted at room temperature
  • ½ teaspoon sea salt


  • Preheat the oven to 375 degrees, and position a rack in the middle. In a large bowl, toss sliced pears with raisins, applesauce, ¼ cup coconut sugar, cornstarch, ginger, water, 2 teaspoons cinnamon, 1 teaspoon thyme, cloves and lemon juice until pears are well coated. Transfer to a large oven-safe skillet and set aside.
  • In another large bowl combine oats, flour, pecans, coconut oil and sea salt with remaining ¾ cup coconut sugar, 1 teaspoon cinnamon and 3 teaspoons thyme until ingredients are well combined. Sprinkle mixture over pears evenly, then place skillet in the oven for 45 to 60 minutes, or until crumble is golden and pears are bubbling. Remove from heat, and serve warm.

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