Pear And Blueberry Crumble


This autumnal pear and blueberry crumble breaks the mould when it comes to desserts. Not only is this showstopper easy to make, but it covers all the bases – fruit, sugar and spice. The recipe here serves four but can be easily multiplied for larger gatherings. Nooooooow that we have the recipe for sweet, syrupy pear and blueberry crumble down to a (fun, no-worries) art, let me tell you the story of how this dessert came to be.




  • 2 cups fresh blueberries
  • 2 cups peeled and chopped fresh pears
  • 1 tablespoon sugar
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold butter (diced)


  1. 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
  2. 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
  3. 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
  4. 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!


yield: SERVES 6

prep time: 25 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 10 MINUTES

A quick and easy dessert that is great warm from the oven topped with whipped cream or vanilla bean ice cream.Print


  • 2 Pounds Ripe Pears (About 4 Medium Large Pears), Peeled, Cored & Chopped
  • 1 Cup Dried Wild Blueberries (Or Fresh or Frozen)
  • 1/3 Cup Granulated Sugar
  • 1/2 Teaspoon Ground Cinnamon


  • 1 1/4 Cup Regular Oats
  • 1 Cup All-purpose Flour
  • 1/2 Cup Brown Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 1/2 Sticks Unsalted Butter (12 Tablespoons), Diced


  1. Preheat oven 375 degrees F.
  2. Butter a 9 inch casserole dish well.
  3. In a bowl, toss together the pears, blueberries, sugar, and cinnamon.
  4. Dump the fruit into your casserole dish and spread evenly across the bottom.
  5. In another bowl, combine the oats, flour, sugar, and cinnamon.
  6. Add the diced butter, and using your fingers rub the butter into the other ingredients well until you have a crumbly mixture.
  7. Sprinkle the topping over the pears evenly covering them and bake until the top is golden brown and the fruit is bubbly, about 45 minutes.
  8. If the top browns too quickly, cover with aluminum foil.
  9. Serve warm with sweetened whipped cream or a generous scoop of vanilla bean ice cream.

A Simple Recipe for Perfect Pear And Blueberry Crumble

Need a quick, easy to make hot pudding? Try this healthy Pear and Blueberry crumble, I use tinned pears with some fresh blueberries, and it’s sweet, satisfying and filling. And perfect with a little (or a lot!) of this yummy custard!

Pear And Blueberry Crumble

When we started eating Clean puddings were something I assumed you had to do without. But being a moderate kinds Clean eater, I learned pretty fast this had to change.

Clean eating’s all good and well but I didn’t want to go without anything. It wouldn’t have worked for us and I wanted the kids to eat better, to eat Wholefoods, Real food, not deprive them of the things they loved.

And so my journey into puddings began!

As it turned out it’s pretty easy to Clean up most pudding recipes.

Using fruit, using maple syrup in place of huge quantities of refined sugars and using wholemeal flours or oatmeal in place of white flours means with very few tweaks and a little time making something at home instead of buying from the shops means you can have your favorite puddings, guilt free, knowing the kids are eating Real foods, without the nasties.

Brown sugar can be replaced with coconut sugar, adding vanilla bean paste, cinnamon or lemon juice all adds flavor where the shop bought puddings use additives, and you’ve got a really tasty pudding.

And that’s good news!

In the interests if keeping things quick and simple, I use tinned pears for this recipe.

Of course you can use fresh ripe pears and peel and cook them before you put this recipe together but if you’re short of time or pears are out of season, tinned pears make a great alternative.

Fresh blueberries rather than frozen blueberries keep the water content down in this recipe. I’ve found using frozen blueberries makes this a little watery, so if you can get fresh berries, I’d recommend you do so!

I also make the crumble using oats for this recipe. Oatmeal is a higher protein grain (with fiber!) than others and so you get the goodness of oats all wrapped up in a crumble – it’s comfort food at it’s best, you definitely won’t be missing out with this crumble recipe.

What To Eat With This Crumble

I whip up a quick batch of this dairy free vanilla custard when I make this crumble. Crumble and custard go hand in hand but you could always offer some ice cream if you have some frozen bananas and want to make a healthier version of regular ice cream.

Or eat this alone and savour every bite… we’ve done many times 🙂

Variations & Additions

I make this with Pears and Blueberries but you could add any berries you get get hold of. The quantities will stay the same.

The crumble part of this recipe is a basic crumble mix that can be used to top many crumbles. Peaches work well in place of the pear filling, and again as with the pears, you could use tinned peaches rather than fresh.

One thing about using tinned fruit: Where I live much of the tinned fruit comes either in juice, or syrup.

Make sure you grab the one in juice as the syrup is just a sugar liquid and not Clean! The amount of times I’ve grabbed the wrong one and it’s pretty irritating when you realise half way through a recipe 🙁

Making Ahead And Storing

You can easily make this recipe ahead of time and then store it in the fridge until you need it. Make the recipe right up until it goes into the oven and then instead of cooking it, cover it and pop it into the fridge where it can stay for up to 2 days before you need to cook it.

After you’ve baked this crumble and you find you have leftovers, just store them, covered, in the fridge until you want to eat them again.

A crumble is the sort of thing that gets spooned straight from the dish into waiting mouths in our house but if you’re slightly more civilised, you can heat this up in the microwave for 2 minutes until it’s piping hot throughout or you can pop it into a hot oven for 5 minutes to get the crumble crisped up again.

You can freeze crumble, but I don’t, simply because there’s never much left to freeze! You’ll need to test this out (and let me know how it goes!), but I’m concerned the water content will make it soggy.

How To Make Pear And Blueberry Crumble


  • 1 Tin Pears Drained, in juice, not syrup
  • 1 Cup Fresh Blueberries
  • ½ Cup Oatmeal
  • ½ Cups Flour I used white spelt flour
  • ¼ Cup Butter Salted, cold, cut into small diced pieces
  • ½ Cup + 2 tbsp Coconut sugar
  • 2 tbsp Water
  • Extra fresh blueberries to serve


  • Heat your oven to 200c or 390f and get out a baking tin
  • In a large bowl add the dry ingredients: Oats, flour and butter. I use butter with salt to save adding in more later on
  • Using your fingertips, rub the butter into the oats and flour until you get what resembles a crumb texture. Then add the coconut sugar and rub together again. The oats will still be oat-y looking, but covered in the buttery floury sugary mix
  • In a small pan put the drained pears and blueberries in and gently stir to combine. Add the water and 2 tbsp of coconut sugar to the pan and bring to a gently simmer over a medium heat. Simmer for 5 minutes until the blueberries start popping open
  • Put the fruit mix into the baking pan and top with the crumble mix
  • Cook for 15-20 minutes until the crumble top is golden and you have a crisp topping
  • Serve!

Fruit Crumble with Oats

What I enjoy the most in a crumble is the contrast in texture between the topping and the fruit filling. While some prefer to make the topping using only flour, butter and sugar, others will add oats. I like to include oats, as it makes the dessert heartier, healthier and adds even more texture to the topping.

Another thing I like to do is add some chopped nuts to the topping. The nuts add even more crunch and texture to this dessert.

My favourite with this Pear and Blueberry Crumble are hazelnuts. Just add in one-third to half a cup of toasted, skinned and chopped hazelnuts to the crumble mixture before topping and baking the fruit crumble.

If you don’t have hazelnuts, you can add in almonds, walnuts or pecans, all of these would be tasty. And if there is a nut allergy in the family, just leave the nuts out, it will still be delicious.

Making a Gluten-Free Crumble

Crumbles are also great if you need a gluten-free dessert. The wheat flour in the topping can be replaced with almond flour or a gluten-free flour blend. If adding rolled oats to the topping, make sure you use oats that are certified gluten-free. And when making the fruit filling use cornstarch instead of flour.

Making the Crumble Topping in Advance

Did you know that you could prepare the crumble topping in advance and freeze it? Next time you make a crumble consider doubling the topping ingredients. Use half for your dessert and store the other half in a freezer bag and freeze it. Next time you’ll feel like making a crumble, all you’ll need to do is defrost the topping and prepare your filling.

Pear and Blueberry Crumble served with vanilla ice cream.

How to Serve

My absolute favourite way to serve this dessert is warm with a scoop of vanilla bean ice cream.

Depending on the fruit you use and whether the fruit is fresh or frozen, you may find there is lots of sauce at the bottom of the dish. This is normal if you don’t wait long enough before digging in, as I did when I shot the pictures for this Pear and Blueberry Crumble.  If this happens, you can always drizzle the warm sauce over the ice cream, it’s so yummy!

How to Store

Leftovers can be stored in the refrigerator for up to a week. You can re-warm the crumble in a low-temperature oven to serve it warm but it can also be served at room temperature or even cold.

Pear and Blueberry Crumble

This Pear and Blueberry Crumble is a simple fruit-based dessert made by combining diced pears with blueberries and topping it off with a hearty and crunchy oat topping.

PREP TIME20 mins

COOK TIME45 mins

TOTAL TIME1 hr 5 mins




CALORIES242 kcal


Crumble Topping

  • 1 cup rolled oats
  • ¼ cup unbleached all-purpose flour use almond flour for gluten-free
  • ¼ cup brown sugar packed
  • 5 tablespoons unsalted butter room temperature
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt

Pear and Blueberry Filling

  • 3 cups pear peeled and diced
  • 3 cups blueberries washed and picked
  • 3 tablespoons granulated sugar add more if fruit isn’t very sweet
  • 2 tablespoons unbleached all-purpose flour use cornstarch for gluten-free
  • 2 teaspoon lemon juice freshly squeezed
  • ¼ teaspoon cinnamon


Crumble Topping

  • In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.

Pear and Blueberry Crumble

  • With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9×9 inch (or similar in size) baking dish with butter and set aside.
  • In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
  • Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
  • Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
  • Remove from the oven and let cool at least 15 minutes before serving.
  • Optional: Serve the crumble with your ice cream of choice or whipped cream.


1. Leftovers can be stored in the refrigerator for up to a week. You can re-warm the crumble in a low-temperature oven, serve it at room temperature, or serve cold.

2. Nutrition information is an estimate for 1 of 8 servings calculated without the hazelnuts in the crumble topping and without any ice cream or whipped cream.


Calories: 242kcalCarbohydrates: 41gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 19mgSodium: 34mgPotassium: 149mgFiber: 4gSugar: 23gVitamin A: 275IUVitamin C: 8.1mgCalcium: 24mgIron: 1.1mg

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