Step inside my warm, wood-beamed tavern kitchen, where the air hums with the scent of honeyed pears and chamomile steam curling from the pot. This Caramel & Chamomile Pear Crumble isn’t just dessert—it’s an act of intention. As the pears poach gently in golden chamomile tea, we invite calm into the room, stirring in sweetness not just for the taste, but for the soul. The drizzle of olive oil caramel and the oat-nut crumble bake together into a golden crown, filling the space with the promise of a slow, peaceful autumn. This is baking as a ritual—each step a quiet spell for warmth, grounding, and the kind of stillness that makes the season feel endless.
Caramel & Chamomile Pear Crumble is a dish that feels most at home in the heart of autumn, when pears are at their sweetest and the cooler air calls for oven-baked warmth. The calming, floral chamomile makes it especially fitting for cozy evenings in September through November, when many of us crave a slower pace. While not tied to a specific holiday, this crumble shines at small gatherings—whether it’s a quiet harvest dinner, a Friendsgiving dessert table, or a post-holiday wind-down treat after the bustle of Thanksgiving. It’s also a beautiful choice for the Winter Solstice, where chamomile’s gentle, grounding energy pairs perfectly with the reflective mood of the season.
This was inspired by my Peach & Lavender Honey Cinnamon Roll Crumble and Hearth Roasted Peaches & Granola on this site, and would be a delicious dessert after eating Green Garden Salmon Salad for dinner.
The viral olive oil/maple syrup caramel gained popularity online throughout various social media platforms. While it's challenging to pinpoint the exact origin, several creators have contributed to its viral status. For instance, @lindsay.keosayian shared her version on Instagram, describing it as "smooth, silky and tastes incredible". Similarly, @fitgreenmind showcased the recipe, emphasizing its simplicity and flavor. Go show these creators some love!
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Caramel
- extra virgin olive oil
- dark maple syrup
Chamomile Poached Pears
- ripe pears
- water
- lemon juice
- chamomile tea, bagged or loose
- dark maple syrup
Crumble Topping
- rolled oats
- almond flour
- chopped walnuts
- brown sugar
- cinnamon
- sea salt
- melted butter
Instructions
- Poach the pears – In a medium saucepan, combine water, lemon juice, chamomile, and maple syrup. Bring to a gentle simmer, add pears, and poach for 10–12 minutes until tender. Remove pears and discard tea bags or infuser.
- Make the caramel – In a small bowl, whisk olive oil and maple syrup until smooth and emulsified. Preheat oven to 350°F (175°C). Arrange pears in an 8x8-inch baking dish and drizzle with caramel sauce.
- Assemble – In another bowl, mix oats, almond flour, nuts, brown sugar, cinnamon, salt, and melted butter until crumbly. Sprinkle evenly over pears.
- Bake & serve – Bake for 20–25 minutes, until topping is golden brown and fruit is bubbling. Serve warm with coconut yogurt or Greek yogurt for extra protein and creaminess.
Hint: For the best flavor, choose pears that are ripe but still slightly firm—they’ll hold their shape during poaching and baking without turning mushy. If your pears are very ripe, reduce poaching time by a few minutes to keep them tender yet intact.
Substitutions
- Gluten-Free: Use certified gluten-free oats.
- Dairy-Free/Vegan: Swap butter for coconut oil or vegan butter in the crumble topping.
- Nut-Free: Replace walnuts/pecans with sunflower seeds or pumpkin seeds for crunch.
- Lower Sugar: Use coconut sugar in place of brown sugar, and reduce maple syrup by 1–2 tablespoons if desired—chamomile’s natural sweetness will still shine.
- Oil Alternatives: If olive oil’s flavor is too strong for you, try avocado oil or a light, neutral oil in the caramel.
Equipment
- Medium saucepan (for poaching pears)
- Tea infuser or small strainer (if using loose chamomile)
- Mixing bowls (small for caramel, medium for crumble topping)
- Measuring cups and spoons
- 8x8-inch baking dish
- Wooden spoon or silicone spatula
- Fork or whisk (for mixing caramel)
- Oven mitts
You can find my kitchen tavern favorites here!
Caramel & Chamomile Pear Crumble
Equipment
- 1 medium saucepan for poaching the pears
- 2 mixing bowls small bowl for caramel, medium for crumble topping
- measuring cups and spoons
- 1 8x8-inch baking dish
- 1 wooden spoon
- 1 fork or whisk for mixing caramel
- oven mitts
Ingredients
Caramel
- ¼ cup olive oil extra virgin
- ¼ cup cold maple syrup
Chamomile Poached Pears
- 3-4 medium ripe pears cubed
- 1 cup water
- ½ lemon juiced
- 2 tsp loose chamomile or 2 tea bags
- 2 tbsp maple syrup
Crumble Topping
- 1 cup rolled oats gluten-free if needed
- ½ cup almond flour
- ¼ cup chopped walnuts
- ¼ cup brown sugar or coconut sugar
- ¼ tsp ground cinnamon
- 1 pinch sea salt
- 3 tbsp melted butter or coconut oil
Instructions
- Poach the pears – In a medium saucepan, combine water, lemon juice, chamomile, and maple syrup. Bring to a gentle simmer, add pears, and poach for 10–12 minutes until tender. Remove pears and discard tea bags or infuser. (I left the loose leaf chamomile in the pear mixture).
- Make the caramel – In a small bowl, whisk olive oil and maple syrup until smooth and emulsified.
- Assemble – Preheat oven to 350°F (175°C). Arrange pears in an 8x8-inch baking dish and drizzle with caramel sauce. In another bowl, mix oats, almond flour, nuts, brown sugar, cinnamon, salt, and melted butter until crumbly. Sprinkle evenly over pears.
- Bake & serve – Bake for 20–25 minutes, until topping is golden brown and fruit is bubbling. Serve warm with coconut yogurt or Greek yogurt for extra protein and creaminess.
Storage
Refrigerator: Store leftover crumble in an airtight container for up to 4 days. Reheat in a 325°F (165°C) oven for 10–15 minutes to re-crisp the topping, or warm individual portions in the microwave for 20–30 seconds.
Freezer: Freeze baked crumble in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven to restore texture.
Make Ahead: You can poach the pears and prepare the crumble topping up to 1 day in advance. Keep both refrigerated separately, then assemble and bake when ready to serve.
FAQ
Yes! Apples hold their shape beautifully and pair well with chamomile. You may need to increase the poaching time by 2–3 minutes if the apples are firm.
Yes—swap brown sugar for coconut sugar or use all maple syrup in the topping, adjusting the liquid slightly if needed.
Peeling is recommended for a softer texture, but you can leave the skins on for extra fiber and a more rustic presentation. Personally, I leave on the skin!
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Pairing
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