Pear and blueberry crumbles
4 medium, peeled, cored and cut into small chunks
Vanilla bean extract, alcohol free
¼ cup(s), (40g)
Rolled oats, dry
¾ cup(s), (70g)
Reduced fat oil spread
50 g, chilled
30 g, kernels, chopped
¼ cup(s), (60ml)
- Preheat oven to 200°C.
- 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.
- 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.
- 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.