Pear Blueberry Crisp


This easy pear and blueberry crisp recipe is perfect for a warm summer night or when you want something sweet after dinner. I’m sharing a recipe I have been working on for the last few months. It’s quick, easy and very tasty. I wanted to come up with a dessert recipe which you can use as more of a snack at breakfast or lunch time. Not too sweet, but still hits all your taste buds (sweet, sour and salt).

Paleo Pear and Blueberry Crisp

This delightful treat, a paleo pear and blueberry crisp, is sure to please everyone.

This dish’s crunchy topping is really simple to create and wonderfully complements the filling. Blueberries, pears, and a small amount of mixed spice make up the filling. You’ll be coming back for more of this delicious combination.

This meal may be referred to as crumble rather than crisp depending on where you are in the world. For instance, in Australia, we refer to it as a crumble, whereas in the United States, it is called a crisp.

This crisp should serve about six people from one batch. The extent to which folks are actually hungry and whether you’re offering it with anything extra will determine this.

 Tweaking the Recipe

Here are just a few suggestions for how you can enhance this dish if you think you can.

For a bit more taste, you can season the topping and filling with various spices. Currently, I use cinnamon and mixed spice, but adding something like nutmeg would be fantastic.

The topping will taste fantastic with chopped nuts. Hazelnuts, walnuts, or even almonds would all be delicious in this dish. I advise choosing your preferred nut and utilizing it.

For greater flavor, more fruit might be incorporated into the filling. If you wanted to add more fruit, apples go well with both pear and blueberries, making this the perfect option.

If you have any modifications to this recipe that you would want to contribute, please let us know.

 Serving this Blueberry and Pear Crisp

Below are a few suggestions for foods that would pair well with this pear and blueberry crisp.

This dish would pair well with anything creamy made of coconut. Either start from scratch or purchase a supermarket version that adheres to the paleo diet.

Ice cream made with wonderful vanilla bean is still an option. Finding a paleo-friendly variety will be necessary, or you can cheat and consume conventional ice cream.

This dish’s leftovers are unquestionably excellent to keep. The leftovers can be kept for a few days in the refrigerator or for several months in the freezer.

I really enjoy eating this for breakfast the following morning. If you don’t have the time or resources to reheat the leftovers, don’t be scared to eat it cold because it tastes very delicious cold.

You should watch the video below if you want to learn how to make this pear and blueberry crisp. You can also read the complete written recipe and some helpful hints right below.

Paleo Pear & Blueberry Crisp Recipe

Prep time15 Minutes

Cook time30 Minutes

Total time45 Minutes



Blueberry and Pear Filling

  • 5 Pears, cored and sliced
  • 1 tsp lemon juice
  • 1 Tbsp mixed spice
  • 250 g (8.8 oz) blueberries


  • 1 cup almond flour
  • 2 Tbsp coconut flour
  • ¼ cup honey
  • 1 tsp cinnamon, ground
  • 3 Tbsp coconut oil


  1. Set the oven to 180 °C (350 °F).
  2. Put the pear chunks, lemon juice, and mixed spices in a saucepan.
  3. Cook the pears covered for 10 to 15 minutes, or until they are tender.
  4. In the meantime, assemble the crumble by combining the ingredients for the topping in a bowl.
  5. Mix the ingredients with your fingertips until they resemble a crumbly mixture.
  6. Pour the pears and blueberries mixture into an 8 x 8 baking dish that has been buttered.
  7. Place in the preheated oven after adding the crumble mixture on top.
  8. Bake for 15 to 20 minutes, or until the top is golden brown.
  9. Serve and savor.

Recipe Tips

  • You can use either fresh or frozen blueberries, depending on what is available and reasonably priced.
  • You can substitute butter for the coconut oil if you’re okay with eating butter while following the paleo diet. You’ll probably achieve a better outcome.
  • To make the topping even crunchier and more flavorful, add chopped nuts.

Pear and Blueberry Crumble

Using diced pears and blueberries, this Pear and Blueberry Crumble is a straightforward fruit-based dessert that is finished with a hearty and crispy 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

  • Oats, flour, brown sugar, cinnamon, salt, and butter are combined in a medium basin. Spread the softened butter equally among the ingredients by rubbing it in with your fingers. Place aside.

Pear and Blueberry Crumble

  • Set the oven to 375 °F with the center rack in place. Butter a 9×9-inch baking dish (or one of a comparable size) lightly, and then set it aside.
  • The peeled and diced pears, the blueberries, the granulated sugar, the all-purpose flour, the lemon juice, and the cinnamon should all be combined in a medium bowl. Mix well.
  • Spread out the fruit mixture evenly in your baking dish after adding it. Place the crumble topping on top of the fruit evenly.
  • Bake in the oven for 45 to 55 minutes, or until the top is crisp and golden brown and the fruit is bubbling around the edges.
  • Before serving, remove from the oven and allow to cool for at least 15 minutes.
  • Optional: Top the crumble with whipped cream or your preferred ice cream.


  1. You can keep leftovers in the fridge for up to a week. The crumble can be served cold, at room temperature, or warmed up in a low-heat oven.
  2. The calorie count is an approximation for 1 of 8 servings and was estimated without the hazelnuts from the crumble topping or the 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

Cardamom Pear Blueberry Crisp

servings: 4

prep time: 15 MINS

cook time: 25 MINS

total time: 40 MINS

Enjoy Cardamom Pear Blueberry Crisp, a fruit dessert for fall that combines blueberries and pears with a crumble of brown sugar.


  • 1/4 cup unsalted butter, melted
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • Dash cinnamon
  • 1/3 cup pecans, chopped
  • Dash cardamom
  • For the pear filling: 3 Bartlett pears, ripe but not soft, cut in chunks
  • 2 cups frozen blueberries
  • 1/2 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 2 Tbsp. lemon juice
  • 2 tsp. sugar
  • 1 tsp. cornstarch
  • 1/4 tsp. salt
  • Vanilla ice cream for serving, optional


  • Prepare an 8×8-inch baking dish and preheat your oven to 350 degrees. Cooking spray should be used on the dish.
  • Butter, rolled oats, dark brown sugar, flour, cinnamon, and nuts (optional) should all be mixed together in a medium basin to make the topping. Although crumbly, the mixture shouldn’t be dried.
  • The chopped pears, blueberries, spices, lemon juice, sugar, cornstarch, and salt should all be combined in a big basin to make the filling. Pour into the baking pan.
  • Sprinkle the pears and blueberries with the crumbled crisp topping.
  • Bake for 25 minutes, or until the topping is crisp and the mixture is bubbling, in a preheated oven.
  • Ten minutes should pass before beginning. Enjoy after adding vanilla ice cream on top!

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