Do pears and blueberries go together?

They're one of my favorite fruit pairings for a crumble. As they bake, the pears soften and soak up the purple juice the berries release. The bright berry flavor and color is a delicious combo with the pears. Plus, the lemon juice and pinch of cloves enhance the existing flavors.

What other fruit goes well with pears in a crumble?

Apples are a really nice and easy swap. They're also forgiving in that they bake down at a similar rate. Feel free to substitute blackberries in place of blueberries. While I haven't baked this with cranberries, they'd be a nice addition in the fall if you add a little extra sugar to balance the tartness.

Which pears are best for a crumble?

I use Bosc pears nearly every time I make this crumble. They soften while baking but still hold their shape. I like that they're not mushy and still have a nice texture. For other options, Anjou pears do well for baking, as well as Concorde and French butter pears.

Can I use butter instead of coconut oil in the crumble topping?

This would be a good and simple swap. Sub in the same weight of melted butter (75 grams). It may brown a little more deeply and will taste more traditionally buttery. Just know that the recipe as written is dairy-free, but if that's not a priority for you, use butter instead.

Why is my crumble watery?

A potential culprit here is not tossing and coating your fruit with the flour in the beginning of the recipe. This crumble needs the flour for the filling to thicken. Alternatively, perhaps you removed your dish too early from the oven. Bake the crumble until the juices are actively bubbling at the edges, not just until the top looks golden. Then let it rest at least 15 minutes; the juices keep thickening as it cools. A crumble served straight from the oven will likely appear more watery than it truly is.

Can I use frozen blueberries, and can I freeze the crumble?

Frozen blueberries work fine, too. Use them straight from the freezer without thawing, given that thawed berries can become mushy more quickly and bleed into the rest of the crumble. You can also freeze the crumble two ways: assemble it unbaked, wrap it in plastic and foil, and freeze for up to two months (thaw overnight in the fridge and let it sit out for half an hour before baking so the dish doesn't crack), or freeze baked portions in airtight containers and reheat them in the microwave.

Pear and Blueberry Crumble (Dairy-Free Oat Topping)

Name: Pear and Blueberry Crumble
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large pears (870 grams), peeled and cut into chunks about 1/4 – 1/2 inch thick; 2 ¼ cups (about 300 grams) blueberries; 1/4 cup (55 grams) granulated sugar; 1/4 cup (35 grams) all-purpose flour; 2 teaspoon ground cinnamon; 1/4 teaspoon of ground cloves; 2 teaspoon pure vanilla extract; 4 teaspoon 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 fine salt (or 1/4 teaspoon of table salt); 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 cup (30 grams) sliced almonds; ⅓ cup + 1 tablespoon (75 grams) coconut oil, melted

Description

This dairy-free pear and blueberry crumble has a crunchy oat and almond topping. It takes 15 minutes of prep and all goes into one pie dish.

Ingredients

Scale

Pear Blueberry Filling

4 large pears (870 grams), peeled and cut into chunks about 1/4 – 1/2 inch thick
2 ¼ cups (about 300 grams) blueberries
1/4 cup (55 grams) granulated sugar
1/4 cup (35 grams) all-purpose flour
2 teaspoon ground cinnamon
1/4 teaspoon of ground cloves
2 teaspoon pure vanilla extract
4 teaspoon lemon juice

Crumble topping

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 fine salt (or 1/4 teaspoon of table salt)
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup (30 grams) sliced almonds
⅓ cup + 1 tablespoon (75 grams) coconut oil, melted

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Instructions

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, ground cinnamon, and sliced almonds. 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.

Notes

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.
To make this with butter instead of coconut oil, swap in the same weight of melted butter (75 grams). The recipe as written is dairy-free.
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 8 servings.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 231 kcal
Sugar: 29.8 g
Sodium: 153 mg
Fat: 13.2 g
Saturated Fat: 10.2 g
Carbohydrates: 50.8 g
Fiber: 6.5 g
Protein: 4 g