Photo of Pear & blueberry crumbles by WW

Pear & blueberry crumbles

Points® value
Total Time
30 min
10 min
20 min
A simple fruit-and-vanilla pud made extra special with a crunchy hazelnut topping that’s sweetened with rich, sticky maple syrup.


Calorie controlled cooking spray

4 spray(s)


5 medium, peeled, cored and cut into small chunks (you'll need 400g prepared weight)


200 g

Vanilla Extract

2 teaspoon(s), level

Maple Syrup

1 teaspoon(s)

Plain White Flour

30 g

Low Fat Spread

50 g, chilled

Porridge oats

80 g


30 g, blanched and chopped

Maple Syrup

60 g


  1. To make the crumble, put the flour into a bowl, add the low-fat spread and rub together using your fingertips until clumps form. Add the oats and hazelnuts and stir to combine, then stir in 60g maple syrup until everything is well combined. Chill in the fridge while you prep the filling.
  2. Mist 6 x 250ml ramekins with cooking spray. In a medium bowl, mix together the pears, blueberries, vanilla and 1 tsp maple syrup. Divide the mixture between the prepared ramekins, then spoon over the chilled crumble filling.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the ramekins on a baking tray and cook in the oven for 20 minutes, or until the filling is bubbling and the crumble topping is crisp and golden. Remove from the oven and let cool slightly before serving.


To freeze: Wrap the uncooked crumbles in kitchen foil and freeze for up to 3 months. Keep the foil covering on and cook from frozen in an oven that’s preheated to 200°C, fan 180°C, gas mark 6 for 20 minutes, then remove the foil and cook for a further 15-20 minutes, until the filling is piping hot and the crumble is golden.