Blueberry Pear Crumble


Happy accidents happen out of necessity. More specifically, the cravings that come on late at night. This was how this lovely recipe came about.

It was a Saturday night and I was already in bed when the craving for something sweet hit me. It happens to everyone, doesn’t it? I didn’t feel like ice cream or store-bought cookies, which was all we had, so I scrambled around the refrigerator and came across a cup of fresh blueberries that really needed to be eaten up. I could have eaten them by themselves but that was too boring. So I decided to make something sweet like a pie or a cobbler. I raided the pantry and started pulling things out and this is what I came up with.

Now since I only had a cup of blueberries, this recipe is for a very small dish. Probably good for two generous servings, four if you’re being stingy. I had half of this crumble minus a few spoonfuls shared with the husband, and the following morning, I had the remainder over Greek yogurt for breakfast (that’s the photo above). There’s no photo right out of the oven, because really, who remembers to take a picture when going through a sugar withdrawal?

Blueberry Pear Crumble
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
Fresh blueberries and canned pears make a great combination for this quick and easy dessert. Adjust the proportions according to your taste and number of servings required.
  • 1 cup fresh Blueberries
  • 1 (8 oz) can Pear halves in light syrup
  • 1 tsp. Corn Starch
  • 1 cup Oatmeal
  • ½ cup Flour
  • ½ cup Sugar
  • ½ cup (1 stick) Butter (salted)
  • 1 tsp. ground Cinnamon
  • ½ tsp. ground Cardamom
  1. Preheat oven to 350 F
  2. In a small oven safe bowl, combine the pears with its juice/syrup with the blueberries. sprinkle with one teaspoon of cornstarch and mix it in.
  3. In a separate bowl, combine the remaining ingredients, mixing it with a fork or pastry cutter until the butter is blended into the mixture. Sprinkle over the blueberries and pears.
  4. Bake at 350F for 30-45 minutes or until it is bubbly and the crumbs on top are golden.
  5. Let it cool for a few minutes before digging in.
Great served with ice cream while warm or cold with Greek yogurt.


My daughter created an Instagram account where we  post what we cook as we’re eating them. So if you want a preview of what recipe may be coming next, follow us at MooreAndMooreFood on Instagram.

Print Friendly

Leave a Reply