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.


This easy Pear Crumble with gingersnaps is just what you need to greet the fall season. A sweet pear filling, seasoned with ginger, is topped with a nutty oat crumble complete with gingersnap cookies that bakes up sweet and crunchy.

It’s great to serve fresh out of the oven with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s a simple and delicious pear dessert that’s casual enough for every day and delicious enough for company.

Drizzling caramel sauce over baked crumble.

Hellooo Fall! I simply love fall, the cool weather, the colorful leaves, and all the wonderful flavors that go with the season.

Apples, pears, pumpkin, cinnamon, ginger, squash, and sweet potatoes all come to mind when September finally arrives.

The season has barely started and I’ve already made Apple Cider Donuts and Chocolate Chip Pumpkin Muffins along with my newest recipe, this ginger pear crumble. It’s now one of my favorite desserts to start the fall season. And it’s so easy to make all you do is slice, dump, and bake!

All you need for this baked pear crumble is an iron skillet, a couple of bowls, and a spoon to stir it all up. It’s even relatively healthy for you with no bottom crust and just an oat crumble on top.

Plus the spicy ginger in the pear filling and the gingersnaps in the crumble give an extra snap to the milder pears. It’s exactly what they need to shine.


Most people tend to interchange the name of these desserts and either call it a crumble or a crisp, much like I do. Technically, a crisp is topped with a crispier, crunchier topping made with flour, sugar, butter, and oats.

A crumble’s topping combines flour, sugar, and butter and usually omits the oats and nuts. So I guess you could say this was more of a pear crisp than a crumble but it’s all good!


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.


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


Preheat oven to 375 F. Grease a shallow 2-quart baking dish with butter or cooking spray.

In a large bowl, combine the cinnamon, nutmeg, lemon juice and zest and 1/3 of the brown sugar. Stir to coat the apples thoroughly. Set aside.

In a food processor or blender, add the cookies and pulse until crumbly. Pour the cookie crumbs into a bowl with the remaining brown sugar and the butter. Using a pastry blender or your hands combine the mixture until clumps start to form, about the size of peas.

Transfer the apples to the baking dish and sprinkle the cookie mixture over the top. Place the baking dish on a baking sheet and bake until bubbling, approximately 55-60 minutes. Remove dish from the oven, set it on a rack and cool for 10 minutes before serving.

Serving suggestion: Top with freshly whipped cream or vanilla ice cream!

Gingersnap Pecan Apple Crumble

Serves 6.

Note: Gingersnap cookies and fresh ginger lend a subtle background note to the generous amount of apples in this fall-inspired dessert. From 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


Preheat oven to 400 degrees.

To prepare the filling: Toss apples, granulated sugar, flour, lemon juice, ginger and 1/4 teaspoon salt together in large bowl. Transfer to a 2-quart baking dish and press into an even layer. Cover pan tightly with aluminum foil and place on rimmed baking sheet. Transfer sheet to oven and bake for 30 to 35 minutes, until apples have softened.

To prepare the topping: In a small bowl, mix crushed cookies, pecans, brown sugar, flour, and salt; stir in butter until crumbly. Sprinkle over filling. Bake, uncovered, for 25 to 30 minutes, or until apples are tender and topping is browned. Cover loosely with foil if the topping browns too quickly. Let cool on a rack for 30 minutes. Serve warm with vanilla ice cream, if desired.

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