clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pear and Berry Crumbles with Nigela Seeds

Mini Pear and Berry Crumbles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Desserts
  • Method: Baked
  • Cuisine: Northwest


Mini Crumbles with pears (or apples) and berries and crispy crumble top.


Units Scale

Fruit filling:

  • 6 ripe pears (or apples) diced into 1/2-inch cubes
  • 2 cups berries (raspberries, blackberries, marion berries, blueberries) fresh or frozen.
  • 1 tablespoon lemon juice
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1/4 teaspoon cardamon or cinnamon ( or pick another favorite spice instead)

Crumble Topping:

  • 1 cup flour
  • 2/3 cup oats
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup soft butter or coconut oil
  • 13 tablespoons seeds ( for example, 1 tablespoon nigella, 1 tablespoon sesame, 1 tablespoon poppy seeds)


  1. Preheat oven to 400F
  2. In a large bowl gently mix the pears and lemon juice, then add the rest of the filling ingredients  and taste. Add sugar if necessary. Some berries are more tart and require a little more sugar. For a nice twist you could substitute a red wine for the lemon juice. You could also add a little bit of zest (orange or lemon)
  3. To make the topping,  mix topping ingredients together tin a medium bowl using a wooden spoon or your fingers.
  4. Fill baking dishes with pear and berry filling leaving room  …about 3/4 inch at top for the topping.
    spread a generous layer of the chilled topping about 1/2 inch thick. Lightly pat down sealing the top.
  5. Bake at 400 for about 40-45 mins. Crust should be golden.. and filling bubbly. Let sit for 15 mins before serving. Serve with a dollop of whip cream or ice cream.
  6. This should make 12 small portions.


Use oven-proof ramekins or little mason jars- always place them on a sheet pan in case they bubble over.

Can be prepped ahead, refrigerate for up to 3 days, then bake day of serving. Leftovers can be reheated.


  • Serving Size:
  • Calories: 242
  • Sugar: 22.2 g
  • Sodium: 98.8 mg
  • Fat: 10.2 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 36.4 g
  • Fiber: 3.7 g
  • Protein: 2 g
  • Cholesterol: 0 mg