Pear and Cranberry Crumble
This pear and cranberry crumble is filled with diced pears and softened dried cranberries, spiced with cinnamon and ginger. The buttery topping gets its crunch from rolled oats and chopped pecans, plus a touch of maple syrup for sweetness. Bake it in a small round tin and serve warm with Greek yoghurt. It makes a festive dessert for four.
Nutrition Nutrition per portion
- Calories 367kcal 159kcal
- Fat 13.5g 5.8g
- Carbs 51.4g 22.3g
- Protein 9.6g 4.2g
- Fibre 6.6g 2.9g
Ingredients
- Main Recipe
To Serve
Crumble Topping
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy desserts that go straight from the oven to the table in their tin. After making Christmas dinner, I like to set out a serving spoon and let everyone help themselves. I usually take a scoop from the edge, where the fruit bubbles into the oat topping, and add a spoonful of cold yoghurt to my bowl.
Tips and Variations
- Swap the spelt flour for 40g of plain flour.
- Replace half the prepared pears with diced, peeled apple.
- Grate a little orange zest into the fruit for a citrus note.
- Add a pinch of ground cardamom to the topping.
- Replace 20g of the oats with desiccated coconut for a chewier topping.
- Use plain natural yoghurt if you prefer a milder flavour.
- Serve with a small scoop of vanilla ice cream for a richer pudding.
- Put the maple syrup on the table if anyone wants a little extra sweetness.
Meal Storage
Cool the crumble and keep it covered in the fridge for up to 3 days. Store the yoghurt separately.
Freezer tips
Freeze individual portions of crumble without the yoghurt in airtight, freezer-safe containers. Use within 2 months for best quality. The topping may soften slightly after freezing.
Thaw overnight in the fridge.
Frequently Asked Questions
Yes. Make the topping up to 24 hours ahead and keep it covered in the fridge. Peel and dice the pears just before assembly to keep them from browning.
Use certified gluten-free rolled oats and swap the spelt flour for 40g of a gluten-free plain flour blend. Check the labels of the remaining ingredients too.
Use 30g of pumpkin seeds or sunflower seeds. Either will give the topping some crunch.
Closing Note
The cranberries add some tartness to the sweet pears, especially with a spoonful of plain Greek yoghurt. For a similar dessert, try our apple crumble oat bake, or browse our Christmas and New Year recipes for more festive ideas.
- 🍃 Lighter
- 🌓 Partially Freezer Friendly
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