Pear and blueberry crumbles
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This simple fruit dessert is made extra special with a crunchy hazelnut topping that’s sweetened with rich, sticky maple syrup. Try topping each serving with a heaped teaspoon of yoghurt for a really delicious treat.
Ingredients
Pear(s)
4 medium, peeled, cored and cut into small chunks
Fresh blueberries
250 g
Vanilla bean extract, alcohol free
2 tsp
Plain flour
¼ cup(s), (40g)
Rolled oats, dry
¾ cup(s), (70g)
Reduced fat oil spread
50 g, chilled
Hazelnuts
30 g, kernels, chopped
Maple syrup
¼ cup(s), (60ml)
Instructions
1
Preheat oven to 200°C.
2
To make the crumble, combine flour and oats in a medium bowl. Using your fingertips, rub in oil spread until clumps form. Stir in hazelnuts and syrup until well combined. Set aside in fridge.
3
Toss pears, blueberries and vanilla in a large bowl to combine. Divide fruit evenly among 6 x 1-cup (250ml) capacity freezerproof, ovenproof ramekins. Sprinkle the chilled crumble mixture on top.
4
Place dishes on a baking tray. Bake for 18-20 minutes or until crumble is crisp and golden and fruit is bubbling around the edges. Cool slightly before serving.
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