This blueberry and pear crumble is full of delicious fruity flavor. It requires about 15 minutes of prep time and is so easy and good. The oat topping (like my cherry apple crumble) gives it the perfect amount of “breakfast” vibes, though it definitely feels like a dessert to me. Start your day with this fruit crisp or treat yourself to it whenever, really! It’s fabulous with any meal of the day! Instead of butter, here we use coconut oil, which adds incredible flavor and makes this dish dairy-free.
Ingredients in this Pear and Berry Crumble Recipe
Highlighting some of my favorite hidden gems in this recipe that really make it sing.
- Oat crumble – The topping here relies on rolled oats (also known as “old fashioned oats”) for texture and flavor. Old fashioned oats are versatile as an ingredient and provide more nutritional value. Rolled oats add some fiber and iron to your diet.
- Sliced almonds – Another ingredient in the topping, sliced nuts are excellent additions to crumble recipes. The nuttiness adds a distinct flavor that pairs nicely with the sweet berries.
- Kosher salt – This article has a deeper dive into why many cooks and bakers prefer using Diamond Crystal Kosher salt, but in short, it is a lighter salt that, as a result, distributes more evenly on baked goods compared to traditional table salt.
- Ground cloves and cinnamon – These two spices smell amazing during baking and add a lot of depth in every bite of this dessert.
- Coconut oil – While my apple and strawberry crisp uses butter in the topping, I wanted to make a dairy-free crumble recipe. For the family members and friends who can’t eat or drink dairy, coconut oil is a great alternative to butter. It adds an amazing smell and provides the fat needed to moisten the crumble topping.
- Lemon juice – Lemon juice adds a subtle tanginess to this fruity filling. The natural citrus flavor of lemon juice counterbalances the sweetness of the pears and berries. Lemon juice also helps preserve the color of the berries. Thanks to acids in lemon juice, berries aren’t able to oxidize as readily, meaning they’ll retain their bright color, even after baking.
Steps for Making this Blueberry Pear Crumble
Preheat oven to 350˚F.
For your filling, peel and chop your pears into chunks that are between 1/4 – 1/2 inch thick.
In a medium-sized bowl, stir together the flour, ground cinnamon, ground cloves, and granulated sugar.
To that bowl or larger mixing bowl if needed, add chopped pears and blueberries with your vanilla extract and lemon juice. Stir to evenly coat fruit with flour/sugar mixture. Transfer to a 9 by 2 ½ – inch pie dish.
For your crumble topping, in a medium bowl, mix together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon. Pour melted coconut oil over the crumble mixture. Work oil into the topping until it’s moist and appears similar to wet sand.
Add crumble topping to crumble. Bake uncovered at 350˚F for 50-55 minutes, or until top is golden brown and fruit juices are bubbling at the edges. If you’re quiet, you can hear the bubbling sounds – that’s when it’s done!
Let blueberry pear crisp cool at least 15 minutes before serving.
The fruit juices will thicken as it cools – it’s even better the second day!
This great article from Kitchn explains what cobblers, crumbles, and crisps have in common. They’re baked fruit dishes topped with some kind of pastry. However, baked biscuits usually top cobblers. Crumbles and crisps are similar, each covered with a crumbly streusel-like topping. However, it used to be that oats were included in the topping and would make the dish crisp as it bakes. But often nowadays, people interchangeably use the terms “crumble” and “crisp.”
I used Bosc pears here. They soften while baking but still hold their shape. I like that they’re not mushy and still have a nice texture.
According to this article from Spruce Eats, Bosc is their best recommendation. Anjou pears do well for baking, as well as Concorde and French butter pears.
Some crisp and crumble recipes call for brown sugar in the topping because it gives it more moisture. However, if you prefer a crispier, crunchier topping, try tweaking the recipe by substituting some granulated sugar for the called for brown sugar. The topping will be be paler and crunchier because it won’t have the color that comes from using brown sugar, though. It depends on your personal preferences.
Blueberries and pears are a nice combination. I like using them together because the berries soften significantly during baking, while the pears still have a bit of structure and texture. You could swap in another berry in lieu of the blueberries; strawberries or blackberries would be great substitutions.
Storing this Crumble
After baking your pear blueberry crisp, let it come to room temperature on a cooling rack. Then use foil, plastic wrap, or a lid before covering and placing your crumble in the refrigerator. Covering your dish prevents it from absorbing the scents of other foods in your refrigerator.
You could also scoop servings of this crumble and freeze them in an airtight container. Gently reheat it in the microwave when ready to serve.
Pear Blueberry Crisp Serving Instructions
Serve it fresh – If you want to serve it fresh from the oven, simply let it cool a bit before serving. I’d let it rest at least 15 minutes on a cooling rack so it’s not too hot to eat. Scoop servings with a spatula or wooden spoon.
Reheating this crumble – This dessert is also delicious when reheated on day two. Using a spatula or wooden spoon, scoop the number of servings you need from the dish. Then heat them up in the microwave on individual plates.
If desired, add a topping after heating. Whipped cream, vanilla ice cream, or yogurt would be delicious on this dessert.
Note that the juices will thicken as it cools – in my opinion, this dessert is even better the second day!
More Breakfast and Brunch Ideas
And if you’re looking for a something more fruity than chocolaty, take a look at these mini lemon Bundt cakes. They’re great for sharing with a crowd, and everyone gets to enjoy his or her own individual cake! Eat them to start your day or for dessert at any time of day.Print
Blueberry and Pear Crumble
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch baked crumble 1x
- Category: Dessert
Pear Blueberry Filling
- 4 large pears (I used Bosc), peeled and cut into 1-inch chunks that are 1/4 – 1/2 inch thick (870 grams)
- 2 1/4 cups (about 300 grams) blueberries
- 1/4 cup (55 grams) granulated sugar
- 1/4 cup (35 grams) all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp of ground cloves
- 2 tsp pure vanilla extract
- 4 tsp lemon juice
- 2/3 cup (65 grams) old-fashioned oats
- 1/3 cup (45 grams) all-purpose flour
- 1/3 cup (65 grams) granulated sugar
- 1/2 teaspoon Diamond Crystal Kosher salt (or 1/4 tsp of table salt)
- 1/4 tsp baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup (30 grams) sliced almonds
- 1/3 cup + 1 T (75 grams) coconut oil, melted
- Preheat your oven to 350˚F.
- For your filling, peel and chop your pears into chunks that are between 1/4 – 1/2 inch thick
- In a medium-sized bowl, stir together the flour, ground cinnamon, ground cloves, and granulated sugar.
- To that bowl, add chopped pears and blueberries with your vanilla extract and lemon juice. Stir to evenly coat fruit with flour/sugar mixture. Transfer to a 9 by 2 ½ – inch pie dish.
- For your crumble topping, in a medium bowl, mix together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon. Pour melted coconut oil over the crumble mixture and combine until it’s moist and appears similar to wet sand.
- Top pie dish with crumble topping, and bake uncovered at 350˚F for 50-55 minutes, or until top is golden brown and fruit juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.
- This dessert is delicious when reheated on day two. Just scoop the number of servings you need from the dish and heat them up in the microwave on individual plates.
- If desired, add your topping (like whipped cream or ice cream) right before serving.
Please note that the nutritional information is an estimate and based on one serving of this crumble, which would yield approximately 10 servings.
- Serving Size: 1 scoop
- Calories: 250
Keywords: fruit crumble, breakfast dessert, brunch food, berry crumble, blueberry and pear crumble, pear and blueberry crisp