Wild Blueberry Pear Crumble
Ripe pears, wild blueberries and walnuts make this crumble a sweet treat on the healthier side. To make it even lighter, skip the whipped cream or serve with vanilla frozen yogurt.
Related Features
Ingredients
2 Anjou pears, peeled and cored
3 3/4 cups (925 mL) frozen wild blueberries
3 tbsp (45 mL) granulated sugar
Crumble
2/3 cup (150 mL) all purpose flour
1/4 cup (50 mL) walnut halves, finely chopped
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) butter, melted
3/4 cup (175 mL) whipping cream
2 envelopes (8 g each) vanilla sugar
1 tbsp (15 mL) cinnamon
3 3/4 cups (925 mL) frozen wild blueberries
3 tbsp (45 mL) granulated sugar
Crumble
2/3 cup (150 mL) all purpose flour
1/4 cup (50 mL) walnut halves, finely chopped
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) butter, melted
3/4 cup (175 mL) whipping cream
2 envelopes (8 g each) vanilla sugar
1 tbsp (15 mL) cinnamon
Directions
Dice pears and place in bowl. Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup (500 mL) heatproof ramekins.
In bowl, combine flour, walnuts and sugar. Drizzle butter over top and stir until coarse crumbs form. Sprinkle evenly over top of fruit mixture. Bake crumble in 400˚ F (200˚ C) oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks. Serve with wild blueberry pear crumble.
In bowl, combine flour, walnuts and sugar. Drizzle butter over top and stir until coarse crumbs form. Sprinkle evenly over top of fruit mixture. Bake crumble in 400˚ F (200˚ C) oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks. Serve with wild blueberry pear crumble.
