Description
Mini Crumbles with pears (or apples) and berries and crispy crumble top.
Ingredients
Units
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
- 1–3 tablespoons seeds ( for example, 1 tablespoon nigella, 1 tablespoon sesame, 1 tablespoon poppy seeds)
Instructions
- Preheat oven to 400F
- 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)
- To make the topping, mix topping ingredients together tin a medium bowl using a wooden spoon or your fingers.
- 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. - 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.
- This should make 12 small portions.
Notes
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.
Nutrition
- 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