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Cookbook author (he has a new one coming out in 2023 called Did You Eat Yet?) and chef Ronnie Woo shares two super-easy, tasty and budget-friendly desserts for the holiday season or anytime during the fall and winter months: this "crumble" and Cranberry and Cornbread Cobbler. Both are best served warm and topped with vanilla ice cream. Rach couldn't wait to try them! 

Pro Tip from Ronnie: The best way to tell if a pear is ripe is to smell it. If it's fragrant, it's ready! I like to use Bartletts here because they have a nice thin skin. You can also substitute apples


  • 6 ripe medium pears (preferably Bartlett), peeled (optional), cored and diced
  • ½ cup packed light or dark brown sugar
  • 2 tablespoons cornstarch or all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • One 8-ounce package phyllo dough, defrosted
  • 4 tablespoons unsalted butter, melted
  • Honey, for drizzling
  • Vanilla ice cream, for serving


Serves: 8


Preheat the oven to 350°F. 

In a large bowl, combine the pears, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract and salt. Transfer the filling to a deep 9-inch pie dish.  

With the phyllo sheets stacked on top of each other, cut them into 6 strips, then into half, so you end up with a total of 12 bunches. Crinkle up each bunch and arrange it on top of the pears in a circular (shown in photo) or rose pattern, starting from the edges. (Work quickly so the phyllo doesn't dry out; you can also keep the dough covered with a damp towel or paper towel.)  

Brush the crinkled sheets with all of the butter, then bake until the top is golden brown and the filling has thickened, 45 to 50 minutes.  

Drizzle with honey before serving and serve warm with vanilla ice cream.