Deliciously Simple Pear & Ginger Jars — No Fuss Autumn Treat

Ella Cooks

Deliciously Simple Pear & Ginger Jars — No Fuss Autumn Treat

Love it? Click to rate

Be the first to rate this recipe!

Soft, warmly spiced pears simmered with fresh ginger, topped with a buttery oat-pecan crumble that gives every spoonful a satisfying crunch. I made a batch for a weekend brunch and ended up tucking a couple into the freezer for “emergency” breakfasts; they thaw quickly and taste like something you’d buy at a market. They’re fuss-free to make, brilliant for batch cooking or gifting, and the contrast between plush fruit and crisp topping is exactly why people keep coming back for more.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 30

Servings: 6

Course: Breakfast

Calories: 470

Ingredients Method Nutrition Notes

Ingredients

Fruit filling

4 medium pears peeled, cored and diced (about 24 oz)
1/4 cup granulated sugar
2 tbsp light brown sugar
1 tbsp freshly grated ginger
1 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1-1/2 tbsp cold water slurry
1 tsp vanilla extract optional

Crumble topping

1 cup rolled oats old-fashioned
3/4 cup all-purpose flour
1/2 cup light brown sugar packed
6 tbsp unsalted butter cold and cubed
1/2 cup chopped pecans toasted
Pinch flaky sea salt

Method

Toast the pecans in a dry pan over medium heat for 2–3 minutes until fragrant; chop and set aside.
In a medium sauté pan combine the diced pears, granulated sugar, 2 tbsp brown sugar, grated ginger, cinnamon and lemon juice. Cover and cook over medium heat for 8–10 minutes, stirring once or twice, until the pears begin to soften and release juices.
Whisk the cornstarch slurry again and stir into the hot pears; cook 1–2 minutes until the mixture thickens and becomes glossy. Remove from heat and stir in vanilla if using. Taste and adjust lemon or sugar if needed.
Make the crumble while the fruit cooks: rub the cold cubed butter into the oats, flour and 1/2 cup brown sugar with your fingertips (or pulse briefly in a food processor) until the mix resembles coarse crumbs. Stir in toasted pecans and a pinch of flaky salt.
Spoon the hot pear mixture evenly into six 200 ml (≈7 fl oz) jars. Top each jar with 2–3 tbsp of the crumble, pressing lightly to adhere.
Optional finish: if your jars are ovenproof, place them open on a baking sheet and bake at 375°F for 8–10 minutes until the crumble is golden and crisp. If not, bake the crumble separately and spoon it on just before serving.
Cool 15–30 minutes, seal, and chill if serving cold. Serve warm or chilled.

Nutrition

Calories: 470kcalCarbohydrates: 71gProtein: 6gFat: 20gSaturated Fat: 8gSodium: 6mgFiber: 7gSugar: 41g

Notes

Storage and make-ahead

Refrigerate sealed jars up to 5 days.
Freeze cooled jars (leave headspace) up to 3 months; thaw overnight in the fridge and reheat gently.
If you’ve baked the crumble on top, it will soften in the fridge — briefly re-crisp under the grill (broiler) before serving.

Tried this recipe?

Let us know how it was!