Prepare the crumble. Add the flour, sugar, brown sugar and cinnamon to a small bowl and mix. Cut your cold butter into small chunks and add to the bowl. Use a fork to cut the butter into the dry ingredients. It is ready when you have a mixture resembling a sandy/gravel mixture. Place in the fridge while you prepare the rest of the buckle.
Prep an 8x8" square or 8" round cake pan with parchment. Preheat oven to 350°F
Peel and dice your pears. I prefer smaller pieces but it is personal preference. Place them in a small bowl.
Add the cinnamon, nutmeg and allspice to the pears and toss them to coat the diced pears. Set aside.
Whisk together flour, salt, baking powder into a small bowl.
Add your softened butter, granulated sugar and brown sugar to to either the bowl of your stand mixer or a medium large bowl with hand mixer and cream together.
Add the egg and vanilla, and combine thoroughly into the butter and sugar.
Add half of the flour mixture and mix together on low.
Add all of the milk and combine, then add the rest of the flour mixture and mix until just combined. Do not overmix.
Gently fold in the spiced pears into the batter using a spatula.
Pour or spoon batter into prepared pan, spreading out into and even layer.
Remove crumble topping from the refrigerator and sprinkle to cover the top of the buckle.
Place buckle in the oven on the middle rack and bake for 40-45 minutes. Crumble topping will be golden when finished and toothpick will come out cleanly.
Let buckle cool slightly (about 5 minutes) before moving to a cooling rack. Slice when cooled into 9 squares.
