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Caramel Pear Grumble Dessert

Posted by tspbasil
November 23, 2014
Featured in: Sweet Splurges
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Caramel Pear Grumble Dessert

by Deanna Segrave­-Daly, RD

          Ever wonder why the pear seems to take a back seat to holiday dishes? Let’s face it. If you’re talking fruit desserts from fall through the holidays, it’s pretty much pumpkin, apple or cranberry 24/7. But I say, don’t wait until January to embrace the pear! According to USA Pears, most varieties of pears are in season starting in August or September – some are only around until early winter though a few are available through the start of summer. 

Caramel Pear Grumble Dessert

          This easy­ to­ make “grumble” comes by way of my co-­blogger, Serena, from a few years back and a recipe inspired by a children’s book (aside: it’s so cute to see the baby cheeks of her now 7 year old in this post.) Now, over the years, I’ve dabbled in fruit buckles, cobblers, slumps, crumbles and crisps but never heard of a grumble. The thick batter is very fruit heavy and the top layer is a mixture of brown sugar, butter and hot water. No matter what you call it, it’s quick to whip together, smells wonderful while baking and produces a caramel crust that’s really divine. Dare I suggest, worthy of your Thanksgiving, Hanukkah or Christmas dessert table?  

Do you use pears in desserts? 

Caramel Pear Grumble Dessert

Caramel Pear Grumble Dessert


Makes 16 servings


  • 2/3 cup whole wheat pastry flour
  • 1/3 cup all-purpose flour
  • ½ cup sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • ½ cup buttermilk (or regular milk)
  • 6 ripe pears, cored and diced (about 4½ - 5 cups)
  • 1/3 cup brown sugar
  • 3 tablespoons unsalted butter, cut into cubes
  • ¾ cup boiling water


  1. Preheat oven to 375 degrees Fahrenheit.

  2. In a large bowl, whisk together flours, ½ cup sugar, baking powder, cinnamon and salt. Add buttermilk and whisk until smooth (batter will be very thick.) Fold in pears and mix well. Spread batter into ungreased 9x13-inch baking dish.

  3. In a heat-proof bowl, add brown sugar and butter. Pour water over top and stir until melted. Pour mixture over top of batter (do not mix.) Bake for 45 minutes.

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Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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