This festive crumble pie is a perfect dessert for cozy autumn or winter evenings. Juicy pears and tangy cranberries are enriched with cinnamon and lemon juice, all wrapped in a crunchy pastry crust. The delicate vanilla mascarpone cream adds richness and a festive touch, making it an ideal choice for both holiday gatherings and relaxing moments at home. 🍐
Ingredients
For the pie:
- 4–5 firm pears
- 1 cup fresh cranberries
- 1 teaspoon Ceylon cinnamon
- Zest and juice of 1 lemon
- 1 teaspoon cornstarch
- 350 g flour
- 180 g butter
- 8 tablespoons brown sugar
- 1/2 teaspoon salt
For the vanilla mascarpone cream:
- 400 ml 35% heavy cream
- 2 tablespoons sugar
- 200 g mascarpone
- Vanilla extract, seeds, or vanilla sugar
Cooking instructions:
- Place the roughly chopped, peeled pears, cranberries, cinnamon, 4 tablespoons of sugar, lemon juice and zest, and cornstarch into a baking dish. Mix everything together well.
- In a separate bowl, prepare the crumble topping: grate cold butter, add flour, 4 tablespoons of sugar, and salt. Sprinkle the crumble over the pears and cranberries.
- Bake at 190°C (375°F) for 50 minutes. While baking, prepare the cream by whipping cold cream with sugar until fluffy, then gently fold in the mascarpone and vanilla.
- Let the pie cool for 15 minutes before serving. 🤍
