I love crisps and crumbles just like this blueberry and pear crumble. Soft, sweet fruit with a crumbly, buttery topping. What could be better?! Nothing except the knowledge that this is just as wonderful for breakfast as it is dessert.
- Soft, sweet baked fruit.
- Crispy, buttery crumble topping.
- Works all year round!
- Easy to make and only 15 minutes effort.
- Serve with ice cream, crème anglaise or yoghurt.
- Great for dessert or breakfast.
If you love this you’ll love this fresh pear cobbler.
Table of contents
Never Miss a Recipe!
Get the latest recipes and my All About Chocolate ebook!
Ingredients you’ll need
Gorgeous baked fruit in the form of fresh pears (though you can use tinned) and blueberries (fresh or frozen) make this dreamy dessert an absolute treat and so simple to make. Flour, oats, sugar and butter combine to make the perfect streusel topping.
Detailed quantities and instructions in the recipe card below.
- Pears: Many will work but Bartlett pears have a wonderful texture when baked. You can also use tinned pears but drain them first and skip the cooking in the saucepan part, moving straight to assembly.
- Blueberries: Use fresh or frozen.
- Oats: Rolled oats will give the best texture here.
- Butter: Use unsalted butter or skip the added pinch of salt if using salted butter.
- Sugar: There is brown sugar in the topping which adds to the wonderful cosy flavour.
- Pecans: The streusel is topped with crunchy pecans. You can use any nut you like or skip them altogether.
- Pure maple syrup: Maple syrup adds to the cosy vibes and naturally sweetens the filling.
- Spices: A combo of cinnamon, cardamom and ginger add to that cosy vibe too.
How to make pear crumble (step-by-step)
Crisps and crumbles are truly so easy to make with generally a simple throw together filling and a similarly throw together streusel. This recipe goes one step further to soften the pears first but it still takes only 15-20 minutes prep time and can even be made ahead.
Detailed quantities and instructions in the recipe card below.
- Make the crumble topping: Mix the flour, oats, sugar and salt in a mixing bowl, then gently work in the grated butter with your fingertips until starting to clump. Chill until required.
- Prep the pears: First peel and core the pears, then cut into 12 thin wedges. Mix them with the maple syrup, spices and some water, then cook for about 5 minutes just until starting to soften.
- Assemble: Layer the pears then blueberries in a pie dish, then scatter over the crumble mixture. Add a few pecans to the top.
- Bake: Bake the blueberry and pear crumble until it’s golden brown on top and bubbly at the sides then serve immediately with ice cream, crème anglaise (runny custard) or yoghurt.
Tips and tricks
- Grate the butter: Grating the butter makes it really simple to work into the flour with completely melting it. Leaving small pieces of butter will make the topping more crisp and light.
- Use an oven-safe pan: If you are able, use an oven-safe saute pan or skillet (roughly 9 inches in diameter) to cook the pears then you can simply add the blueberries and crumble to the top then transfer to the oven to bake. This will save you using an extra dish.
Yield and storage
This crumble serves up to 6 though, since it’s very light, you could easily share it between 4 people.
Store leftovers, tightly covered in plastic wrap for 2-3 days. The crumble topping will soften over time but reheating in the oven should crisp it up again.
Making it ahead:
This blueberry pear crumble is a wonderful make ahead dessert or breakfast.
- Make everything per the recipe, stopping just before assembling it.
- Store the fruit in the pie dish, ready to go, covered in plastic for up to 2 days.
- Store the crumble mixture in an airtight container or just cover the mixing bowl with plastic wrap for 3-4 days.
- When you’re ready to bake it, take the pie dish out of the fridge at least 30 minutes before you want to bake (so it doesn’t crack in the oven). Scatter the crumble mixture over the top of the fruit and bake.
You can even make up individual portions for breakfasts in mini pie dishes or ramekins.
- Before baking: Make the dish up completely, cover well with plastic wrap and freeze for up to 2 months. When you want to bake it, let it thaw in the fridge overnight and take it out of the fridge at least 30 minutes prior to baking so the dish doesn’t crack in the oven.
- After baking: Let the dish cool. Cover with plastic wrap and store in the freezer for up to 2 months. When you want to bake it, let it thaw in the fridge overnight and take it out of the fridge at least 30 minutes prior to baking so the dish doesn’t crack when you reheat it.
More recipes you’ll love
- Strawberry crisp (crumble)
- Simple apple crumble
- Apple and plum cobbler
- Easy pumpkin cobbler
- Mixed berry crumble
Did you try this pear and blueberry crumble recipe?
Leaving a rating and comment below the recipe is so helpful!
Blueberry and Pear Crumble
FOR THE CRUMBLE
- 165 g plain flour (all-purp flour) (1 ¼ cups / 5.8oz)
- ¾ cup rolled oats (85g / 3oz)
- ½ cup brown sugar (100g / 3.5oz)
- Pinch salt
- 113 g unsalted butter, grated and chilled (1 stick / 4oz / ½ cup)
- ¼ cup roughly chopped pecans (30g / 1oz)
FOR THE FRUIT FILLING
- 5 medium pears (Bartlett are perfect)
- ⅓ cup maple syrup (80ml)
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 2 cups blueberries (fresh or frozen) (300g / 10.5oz)
- vanilla ice cream, yoghurt or warm runny custard (creme anglaise)
- Oven safe skillet (optional) or saucepan
- 9 inch pie dish
- Medium mixing bowl
- Preheat the oven to 180C (160C fan) / 350F.
- FOR THE CRUMBLE: In a medium bowl, combine the oats, flour and brown sugar.
- Add the grated butter. Use your fingers to mix and press it all together until well combined and clumping (notes 3). Place in the fridge.
- FOR THE FRUIT FILLING: Peel the pears. Cut them into quarter wedges. Cut the core away from each wedge and discard. Cut each wedge into 3 pieces just over 1cm wide (you will get 12 thin wedges of pear from each pear).
- In a 9 inch oven-safe saute pan or skillet (or just in a large saucepan), combine the pears, maple syrup, water, cinnamon and cardamom and stir to combine.
- Place over medium heat. Once the liquid starts to simmer, cook the mixture for about 5 minutes until the pears begin to soften. Stir from time to time.
- If using a saucepan, transfer the pear mixture and juice to a 9 inch pie dish. If using a skillet, leave the pears in there and continue.
- Add the blueberries over the top of the pears.
- Scatter the crumble mixture evenly over the top of the fruit.
- Bake for around 45 minutes until golden on top and bubbling at the sides.
- Serve it with cream, ice cream or creme anglaise.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Weighing ingredients: For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 5-8 minutes before the recipe suggests
- Streusel: The streusel mix should be well dispersed and creating small clumps but don’t take it so far that you have a dough.
- Pears: Feel free to swap the pears for apples (a mixture is great as well). Many pears will work but Bartlett pears have a wonderful texture when baked. You can also use tinned pears but drain them first and skip the cooking in the saucepan part, moving straight to assembly.
- Blueberries: Feel free to swap them for blackberries, strawberries or raspberries too.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.