A Simple Recipe for Perfect Pear And Blueberry Crumble

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Need a quick, easy to make hot pudding? Try this healthy Pear and Blueberry crumble, I use tinned pears with some fresh blueberries, and it’s sweet, satisfying and filling. And perfect with a little (or a lot!) of this yummy custard!

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Pear And Blueberry Crumble

When we started eating Clean puddings were something I assumed you had to do without. But being a moderate kinds Clean eater, I learned pretty fast this had to change.

Clean eating’s all good and well but I didn’t want to go without anything. It wouldn’t have worked for us and I wanted the kids to eat better, to eat Wholefoods, Real food, not deprive them of the things they loved.

And so my journey into puddings began!

As it turned out it’s pretty easy to Clean up most pudding recipes.

Using fruit, using maple syrup in place of huge quantities of refined sugars and using wholemeal flours or oatmeal in place of white flours means with very few tweaks and a little time making something at home instead of buying from the shops means you can have your favorite puddings, guilt free, knowing the kids are eating Real foods, without the nasties.

Brown sugar can be replaced with coconut sugar, adding vanilla bean paste, cinnamon or lemon juice all adds flavor where the shop bought puddings use additives, and you’ve got a really tasty pudding.

And that’s good news!

In the interests if keeping things quick and simple, I use tinned pears for this recipe.

Of course you can use fresh ripe pears and peel and cook them before you put this recipe together but if you’re short of time or pears are out of season, tinned pears make a great alternative.

Fresh blueberries rather than frozen blueberries keep the water content down in this recipe. I’ve found using frozen blueberries makes this a little watery, so if you can get fresh berries, I’d recommend you do so!

I also make the crumble using oats for this recipe. Oatmeal is a higher protein grain (with fiber!) than others and so you get the goodness of oats all wrapped up in a crumble – it’s comfort food at it’s best, you definitely won’t be missing out with this crumble recipe.

What To Eat With This Crumble

I whip up a quick batch of this dairy free vanilla custard when I make this crumble. Crumble and custard go hand in hand but you could always offer some ice cream if you have some frozen bananas and want to make a healthier version of regular ice cream.

Or eat this alone and savour every bite…..as we’ve done many times :)

Variations & Additions

I make this with Pears and Blueberries but you could add any berries you get get hold of. The quantities will stay the same.

The crumble part of this recipe is a basic crumble mix that can be used to top many crumbles. Peaches work well in place of the pear filling, and again as with the pears, you could use tinned peaches rather than fresh.

One thing about using tinned fruit: Where I live much of the tinned fruit comes either in juice, or syrup.

Make sure you grab the one in juice as the syrup is just a sugar liquid and not Clean! The amount of times I’ve grabbed the wrong one and it’s pretty irritating when you realise half way through a recipe :(

Making Ahead And Storing

You can easily make this recipe ahead of time and then store it in the fridge until you need it. Make the recipe right up until it goes into the oven and then instead of cooking it, cover it and pop it into the fridge where it can stay for up to 2 days before you need to cook it.

After you’ve baked this crumble and you find you have leftovers, just store them, covered, in the fridge until you want to eat them again.

A crumble is the sort of thing that gets spooned straight from the dish into waiting mouths in our house but if you’re slightly more civilised, you can heat this up in the microwave for 2 minutes until it’s piping hot throughout or you can pop it into a hot oven for 5 minutes to get the crumble crisped up again.

You can freeze crumble, but I don’t, simply because there’s never much left to freeze! You’ll need to test this out (and let me know how it goes!), but I’m concerned the water content will make it soggy. If you’ve put yours in the freezer, Email me!

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More Dessert Recipes

• Clean eating apple crumble
• Healthy apple mug cake
• The BEST Chocolate brownies ever!
• Chocolate Chia mousse
• Dairy free chocolate custard
• Chocolate pudding (no Avocado!)

How To Make Pear And Blueberry Crumble

Ingredients

• 1 Tin Pears Drained, in juice, not syrup
• 1 Cup Fresh Blueberries
• ½ Cup Oatmeal
• ½ Cups Flour I used white spelt flour
• ¼ Cup Butter Salted, cold, cut into small diced pieces
• ½ Cup + 2 tbsp Coconut sugar
• 2 tbsp Water
• Extra fresh blueberries to serve

Instructions

• Heat your oven to 200c or 390f and get out a baking tin
• In a large bowl add the dry ingredients: Oats, flour and butter. I use butter with salt to save adding in more later on
• Using your fingertips, rub the butter into the oats and flour until you get what resembles a crumb texture. Then add the coconut sugar and rub together again. The oats will still be oat-y looking, but covered in the buttery floury sugary mix
• In a small pan put the drained pears and blueberries in and gently stir to combine. Add the water and 2 tbsp of coconut sugar to the pan and bring to a gently simmer over a medium heat. Simmer for 5 minutes until the blueberries start popping open
• Put the fruit mix into the baking pan and top with the crumble mix
• Cook for 15-20 minutes until the crumble top is golden and you have a crisp topping
• Serve!

Pear And Blueberry Crumble Recipe