Pear and Blueberry Crumble

Last Updated: August 7, 2019

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

There are so many reasons why fruit crumbles are one of my favourite desserts to make. They’re delicious, easy to make, and are adaptable depending on the fruit in season. With so many fruit and fruit combinations you can choose from, you can make a different crumble every weekend! Crumbles are delicious all year round and since they can be served warm, they’re an excellent choice for a comforting dessert in cooler weather.

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 any hazelnuts around, almonds, walnuts or pecans would also 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 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.

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, yum!

Pear and Blueberry Crumble

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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.

Course: Dessert

Cuisine: American

Keyword: Pear and Blueberry Crisp, Pear and Blueberry Crumble

Servings: 8

Calories: 242kcal

Ingredients

Crumble Topping

• 1 cup rolled oats
• 1/4 cup unbleached all-purpose flour use almond flour for gluten-free
• 1/4 cup brown sugar packed
• 5 tbsp. unsalted butter room temperature
• 1/4 tsp. cinnamon
• 1/8 tsp. salt

Pear and Blueberry Filling

• 3 cups pear peeled and diced
• 3 cups blueberries washed and picked
• 3 tbsp. granulated sugar add more if fruit isn’t very sweet
• 2 tbsp. unbleached all-purpose flour use cornstarch for gluten-free
• 2 tsp. lemon juice freshly squeezed
• 1/4 tsp. cinnamon

Instructions

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.
  

Notes

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 hazelnuts in the crumble topping and without any ice cream or whipped cream.

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 149mg | Fiber: 4g | Sugar: 23g | Vitamin A: 275IU | Vitamin C: 8.1mg | Calcium: 24mg | Iron: 1.1mg

Did you make this recipe? Have any questions, comments or suggestions? Leave me a note below!Or take a picture and tag me on Instagram at @sweetandsavourypursuits

More delicious blueberry desserts:

Blueberry Almond Crumble Galette

Blueberry Jam and Hazelnut Bars

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