2 Spoons/ Dessert

Pear, Ginger & Blueberry Crumble with Walnuts & Almonds

The perfect accompaniment to a Sunday roast. The pears and blueberries work so well with the ginger; and the walnut and almond crumble topping is deliciously moreish.

Fibro Food Fairy

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Refined sugar free
• Soya free
• Vegan

Pear, Ginger & Blueberry Crumble with Walnuts & Almonds

1 Spoon2 Spoons3 Spoons4 Spoons5 Spoons (No Ratings Yet)
By Fibro Food Fairy Serves: 6
Prep Time: 10 minutes Cooking Time: 1 hr – 1hr 15mins

Quite filling on its own, but even better with ice cream or custard


  • Fruit filling:
  • 6 pears (tinned or fresh) drained peeled and chopped
  • 125g frozen blueberries defrosted
  • 2 tablespoons cornflour
  • 60ml ginger syrup or maple syrup
  • 1 tablespoon lemon juice
  • Crumble Topping:
  • 140g walnuts
  • 120g almonds
  • Handful of seeds, any type (optional)
  • 90g gluten free oats
  • 60ml rice bran oil or olive oil
  • 60ml ginger syrup or maple syrup
  • Serve with dairy free custard or ice cream



Preheat fan-assisted oven to 140° C.


Place the chopped pears, blueberries, cornflour, syrup and lemon juice into a bowl and stir to combine. The cornflour will absorb any excess liquid from the filling whilst cooking. Divide the mixture into six , small ovenproof dishes.


To make the crumble topping blitz the nuts and seeds (if using) in a food processor. Transfer to a bowl and mix through the gluten free oats, oil and syrup. Place the crumble mixture on top of the fruit filled dishes.


Bake in the oven uncovered for an hour. If using fresh pears, cover the dishes with foil and bake for a further 15 minutes to ensure that the pears are cooked through and soft.


Allow to cool for a minute or so before serving with dairy free custard or ice cream.

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