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.
Recipe courtesy Wild Blueberry Association of North America
Ingredients
- 2 Anjou pears peeled and cored
- 2 3/4 cups frozen wild blueberries
- 3 tbsp granulated sugar
- Crumble
- 2/3 cup all-purpose flour
- 1/4 cup walnut halves finely chopped
- 3 tbsp granulated sugar
- 3 tbsp butter melted
- Topping
- 3/4 cup whipping cream
- 2 envelopes vanilla sugar (8 g each)
- 1 tbsp cinnamon
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- 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.
