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Pear and blueberry crumbles

Pear and blueberry crumbles

Total Time
30 min
10 min
20 min
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.



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


30 g, kernels, chopped

Maple syrup

¼ cup(s), (60ml)


  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.


To freeze, wrap uncooked crumbles in foil and freeze for up to 3 months. To cook, place the frozen foil-wrapped crumbles into a 180°C preheated oven for 20 minutes, then remove foil and cook for a further 10-15 minutes, until the filling is hot and the crumble is golden. For a shortcut, replace fresh pears with a drained 825g can pear slices in juice.