Photo of Pear and blueberry compote with oatmeal streusel topping by WW

Pear and blueberry compote with oatmeal streusel topping

9 - 13
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Winter fruit doesn't have to mean just apples, oranges, bananas, and pears. Try using frozen summer fruits in your favorite recipes, like this one, as well. The topping for compote comes together easily by tossing together flour brown sugar, oatmeal, and ground ginger. Cut in the butter until that classic crumb forms. Sprinkle it over pears, fresh orange juice, and frozen blueberries, then let it bake for 45 minutes until the fruit is cooked down and the topping is nice and golden brown. It's the perfect balance of sweet and savory and is certainly a crowd-pleaser that you can make before any dinner party.


All-purpose flour

½ cup(s)

Unpacked brown sugar

¼ cup(s)

Uncooked oatmeal

¼ cup(s)

Ground ginger

¼ tsp

Light butter

¼ cup(s)


6 medium, red, peeled, cored and cut into small cubes



Unsweetened orange juice

3 Tbsp

Unsweetened frozen blueberries

2 cup(s)

Cooking spray

1 spray(s)


  1. Preheat oven to 375°F.
  2. In a small bowl, combine 1/4 cup of flour, brown sugar, oats and ginger. Cut in butter with a pastry blender until mixture is crumbly; set aside.
  3. In a large bowl, combine pears, sugar, remaining flour and orange juice; gently stir in frozen blueberries. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray.
  4. Sprinkle fruit mixture with crumb mixture. Bake until pears are tender and topping is golden brown, about 45 minutes. Yields about 1 cup per serving.