Crumble Recipe Without Butter


Crumble Recipe Without Butter. No butter? At first, this may sound unbelievable, but in fact it’s true. Crumble cake without butter is probably the perfect dish for those who are watching their waistline, or just looking for a lighter alternative to traditional crumble. Do you want to make a delicious crumble recipe without butter? Well this is the one for you, it’s an easy dessert recipe that tastes great.


The perfect way to welcome the fall season is with this simple pear crumble with gingersnaps. A ginger-seasoned sweet pear filling is topped with a nutty oat crumble and gingersnap cookies, which bake up to be sweet and crispy.

Fresh out of the oven is ideal, accompanied by a scoop of vanilla ice cream and a sprinkle of caramel sauce. It’s a straightforward dessert with pears that is both delicious and casual enough for guests.

Drizzling caramel sauce over baked crumble.

Hello, autumn! I adore everything about fall—the crisp air, the vibrant foliage, and all the delectable foods that go along with it.

When September does arrive, I think of apples, pears, pumpkin, cinnamon, ginger, squash, and sweet potatoes.

Even though the season has only just begun, I’ve already baked my newest dish, a ginger-pear crumble, along with chocolate-chip pumpkin muffins. It’s now among my all-time favorite desserts to usher in the fall. All you have to do to make it is slice, dump, and bake.

An iron pan, a few bowls, and a spoon are all you need to make this baked pear crumble. With simply an oat crumble on top and no bottom crust, it’s even somewhat nutritious for you.

Additionally, the gingersnaps in the crumble and the spicy ginger in the pear filling give the softer pears an extra snap. They have everything they require to succeed.


Similar to how I do, most individuals interchangeably refer to these treats as crumbles or crisps. A crisp technically has a crispier, crunchier topping comprised of oats, butter, sugar, and flour.

The topping for a crumble is often made up of flour, sugar, and butter without any oats or nuts. Therefore, I suppose you could say that this was more of a pear crisp than a crumble, but it still turned out well!


By just adding different fruits you can change this up and serve a different crisp every night all through the season.

Pear Blueberry Crisp – Try a ratio of 4 cups pears and 3 cups blueberries.

Apple Pear Crumble – add 3 cups of apples and 4 cups of pears for a tasty fall dessert. Granny Smith, Gala, Honey Crisp, Pink Lady, and Winesap are all good apples to choose from. Cut the slices smaller than the pears as they will take longer to cook.

Pear Cranberry Crumble – 6 cups pears to 1 cup fresh or frozen cranberries. It’s the perfect dessert for the holiday season.

Pear Blackberry Crisp – Combine 4-5 cups of pears and 2 cups of blackberries for a change of pace

Other fruit – Try peaches and cherries as additions to pears too.

Tropical flavor – Add sweetened coconut to the filling or the crumble or both!

Gluten-free Pear Crumble with Oats – use a 1:1 gluten-free flour in place of the all-purpose flour. In addition, make sure the oats and the gingersnaps are labeled gluten-free.


A twist on the traditional apple crisp recipe!


  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nitmeg
  • 1 whole Large Lemon, Juice And Zest
  • 3 Tablespoons Light Brown Sugar, Divided
  • 25 whole Gingersnap Cookies (store-bought)
  • 1 stick Unsalted Butter
  • 5 whole Large Apples, Peeled, Cored And Chopped


Set the oven to 375°F. A 2-quart shallow baking dish should be greased with butter or cooking spray.

Combine the cinnamon, nutmeg, lemon juice, lemon zest, and 1/3 of the brown sugar in a large bowl. To fully coat the apples, stir. Place aside.

The cookies should be added to a food processor or blender and pulsed until crumbled. Place the remaining brown sugar, butter, and cookie crumbs in a bowl. Combine the ingredients with a pastry blender or your fingertips until pea-sized clumps begin to form.

Place the apples in the baking dish, then top with the cookie mixture. Bake the baking dish on a baking sheet for 55 to 60 minutes, or until bubbling. Dish should be taken out of the oven, placed on a rack to cool, and then served after 10 minutes.

Add vanilla ice cream or freshly whipped cream as a garnish when serving!

Gingersnap Pecan Apple Crumble

Serves 6.

The ample amount of apples in this dessert with a fall theme are accented with gingersnap cookies and fresh ginger. written by Meredith Deeds.

For the filling:

• 7 Honeycrisp or Golden Delicious apples, peeled, cored and cut into 3/4-in. pieces (about 2 lb.)

• 1/3 c. granulated sugar

• 2 tbsp. flour

• 1 tbsp. lemon juice

• 1 tbsp. freshly grated ginger

• 1/4 tsp. salt

For the topping:

• 3/4 c. crushed gingersnap cookies (about 15 cookies)

• 3/4 c. chopped pecans

• 1/2 c. packed brown sugar

• 1/2 c. flour

• 1/4 tsp. salt

• 1/2 c. (1 stick) butter, melted

• Vanilla ice cream, optional


A 400 degree oven is recommended.

Making the filling: Combine apples, flour, ginger, lemon juice, granulated sugar, and 1/4 teaspoon salt in a large bowl. Press the mixture into an equal layer and transfer to a 2-quart baking dish. Pan should be placed on rimmed baking sheet with aluminum foil tightly covering it. Bake for 30 to 35 minutes, or until apples are tender, on baking sheet.

Crushed cookies, pecans, brown sugar, flour, and salt are combined with butter in a small bowl to make the topping. Dot over the filling. For 25 to 30 minutes, or until the apples are soft and the topping is browned, bake the dish uncovered. If the topping browns too rapidly, loosely cover with foil. Allow to cool for 30 minutes on a rack. If desired, serve warm with vanilla ice cream.


Can I make this pear crumble with oats ahead of time?

Yes, you can although a crisp or crumble is always best right after it is baked. There are two alternatives.
1. Prepare it per the directions up to the baking step then cover tightly and store it in the refrigerator. When ready to serve, bake as stated in the recipe adding an additional 10 minutes to the overall time.
2. Cook the crumble as stated then cover tightly in the original baking dish. When ready to serve, reheat the dessert at 350 for 20 minutes until the crumble has warmed and the top has gotten back a little of its original crunchiness.

Can I freeze this crumble?

Yes, but it is not recommended. If you have to freeze it, freeze it unbaked then, when ready to eat, thaw overnight in the refrigerator then bake as directed adding an additional 10 minutes to the total time.
If you want to freeze it after baking, let it cool completely, cover tightly with plastic wrap then foil. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator then warm crisp for 20 minutes at 350 degrees.

How long with this pear gingerbread crumble last?

It can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.

Can I use canned pears to make this baked pear crumble?

No, please don’t! The canned pears are too soft and will disintegrate when baked.

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