Pear & blueberry crumbles
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
A simple fruit-and-vanilla pud made extra special with a crunchy hazelnut topping that’s sweetened with rich, sticky maple syrup.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Pear
5 medium, peeled, cored and cut into small chunks (you'll need 400g prepared weight)
Blueberries
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
Hazelnuts
30 g, blanched and chopped
Maple Syrup
60 g
Instructions
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.
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