PEAR AND HAZELNUT CRUMBLE
This single-serve Pear and Hazelnut Crumble combines tender and juicy pear with a crunchy and nut-rich topping for an effortless and wholesome dessert. These ripe pear chunks bake beneath a golden layer of hazelnut flour, rolled oats and olive oil, sweetened lightly with honey. The combination of soft fruit and crumbly topping delivers contrasting textures that feel indulgent yet nourishing. This pear and hazelnut crumble is naturally gluten-free, vegan and free of refined sugars; each portion offers fibre, healthy fats and antioxidants. This pear and hazelnut crumble is ready in 20 minutes with minimal preparation and no mixing bowls beyond one, it’s perfect for busy weeknights, cosy weekends or as a thoughtful and homemade gift. The aromatic warmth of baked pear and toasted hazelnut will fill your kitchen and satisfy your sweet cravings guilt-free.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Christmas Eve
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low/No Sugar, Organic, Kid Friendly
DISH TYPE
Cobbler / Crumble
INGREDIENTS
There are the following ingredients for Pear and Hazelnut Crumble:
- ½ pear, chopped
- 1 tablespoon hazelnut flour
- 1 tablespoon rolled oats, certified gluten-free
- ½ tablespoon olive oil
- 1 teaspoon honey or maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 193.6 kilocalories
- Fat: 11.6 grams
- Saturated Fat: 1.3 grams
- Carbohydrates: 23.2 grams
- Sugar: 13.4 grams
- Fibre: 4.1 grams
- Sodium: 2.0 milligrams
- Protein: 2.1 grams
- Calcium: 25.7 milligrams
- Iron: 0.8 milligrams
- Potassium: 188.9 milligrams
PREPARATION
These steps are followed for the preparation of Pear and Hazelnut Crumble :
- Preheat Oven: Set to 180 °C (fan 160 °C/Gas Mark 4). Grease a small ramekin with a drop of olive oil.
- Arrange the Pear: Place the chopped pear into the ramekin, spreading the pieces evenly to form a base layer.
- Drizzle Sweetener: Spoon 1 teaspoon honey (or maple syrup) over the pear, gently tossing to coat each chunk.
- Make the Crumble Topping: In a small bowl, mix 1 tablespoon hazelnut flour, 1 tablespoon rolled oats and ½ tablespoon olive oil until coarse crumbs form.
- Top the Pear: Sprinkle the crumble mixture evenly over the pear layer, pressing lightly to adhere.
- Bake: Slide the ramekin onto the centre rack and bake for 15 to 18 minutes, until the topping turns golden‑brown and the pear is tender when pierced with a fork.
- Rest: Let the crumble rest for two minutes to allow juices to settle and then serve warm.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for Pear and Hazelnut Crumble:
- Uniform Chunks: Cut the pear into similar-sized pieces to ensure even cooking.
- Dry Fruit: Pat the pear pieces with a paper towel if they’re very juicy to prevent a soggy topping.
- Oil Choice: Use extra‑virgin olive oil for a subtle fruity note or melted coconut oil for a sweeter aroma.
- Honey vs Maple: Maple keeps it vegan, while honey adds floral warmth, so choose based on dietary needs.
- Press Gently: Firmly press the topping into the pear layer so it crisps uniformly.
- Watch Browning: If the topping darkens too quickly, loosely cover with foil for the final minutes.
- Serving Suggestion: Garnish with a mint sprig or dust lightly with cinnamon for extra flair.
VARIATIONS
- Nut Mix: Replace half the hazelnut flour with almond flour or finely chopped nuts for a varied crunch.
- Spiced Aroma: Add ⅛ teaspoon ground cinnamon or cardamom to the crumble mix for warming spice.
- Berry Blend: Mix in 1 tablespoon fresh or frozen berries (blueberries, raspberries) with the pear for colour.
- Citrus Zest: Stir ½ teaspoon lemon or orange zest into the pear layer to brighten flavours.
- Seed Boost: Fold in 1 teaspoon chia or flaxseed into the crumble for extra fibre and omega-3 fatty acids.
PREPPING AND STORAGE
- Fridge: Store cooled crumble covered with cling film for up to 2 days; reheat in a low oven (150 °C) for 5 minutes.
- Freezer: Assemble unbaked in a freezer-safe ramekin so freeze for up to 1 month. Thaw in the fridge and bake as directed, adding 2 minutes if still chilled.