Pear, Blueberry and Pumpkin Seed Crumble

Pear, Blueberry and Pumpkin Seed Crumble 2

I don’t know about you, but after last week’s immense round-up of finding vegan food in London, I just fancied a nice home-made pudding. Something fruity and comforting, yet a little lighter and brighter for summer.

So I thought I’d share with you one of my absolute favourite crumble recipes. It’s so tasty, and really easy to make.

Not only that, but the flavour combination brings something a little different to the crumble classics of apple, blackberry or plum.

Plum crumble! Now there’s a shot of nostalgia.

Pear, Blueberry and Pumpkin Seed Crumble 1

Anyway…

Before I tell you just how great this pudding is, I need to confess that I’m really struggling to take photos in my light-deprived house. Photographing food is hard at the best of times, but trying to make brown food look good in a terraced facing-the-wrong-way house (even with camera lights) is darn near impossible. So apologies for the less than great photos – I can assure you wholeheartedly that this crumble tastes immensely more delicious than these pictures suggest!

I’m going to stop having a nervous breakdown now and tell you about the pudding.

Pear, Blueberry and Pumpkin Seed Crumble 3

This Pear, Blueberry and Pumpkin Seed Crumble is:

  • juicy, fruity, the-right-kind-of-sweet delicious;
  • crunchy and crisp;
  • caramel-rich from a layer of salted dates;
  • refined sugar-free;
  • gluten-free (if you use gf oats);
  • vegan; and
  • nutty with pumpkin seeds.

And don’t be fooled into thinking crumbles are just the follow-up to Sunday dinner: I eat this one for breakfast!

Pear, Blueberry and Pumpkin Seed Crumble 4

This is also a fantastic ‘throw it all together when you don’t have a pudding plan’ recipe – I’ve made it so many times when I haven’t had time to do something in advance for dinner guests (even at Christmas). No stewing of fruit required.

It’s so simple. Just:

  • chop the fruit;
  • pile it all in a pie dish;
  • mix oats and oat flour; and
  • blitz some dates.

You can make it even simpler by using a ready-ground flour of your choice, and just chopping the dates yourself.

So here’s the recipe for this easy and delicious Pear, Blueberry and Pumpkin Seed Crumble. I hope you enjoy it!

Pear, Blueberry and Pumpkin Seed Crumble
 
Preparation time
Cooking time
Total time
 
Quick and easy to throw together, this crumble is bursting with flavour from fresh fruit, rich dates and pumpkin seeds. Perfect for a last-minute weekend pudding.
Author:
Recipe type: Sweet
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 1 Crumble
Ingredients
  • Filling
  • 4 pears
  • 125g blueberries
  • Caramel
  • 6 medjool dates
  • 4 tbsp water
  • ½ tsp good salt
  • Topping
  • 100g rolled oats (gluten-free if necessary), divided in half
  • 40g pumpkin seeds, divided in half
  • 1 tsp cinnamon
  • ¼ tsp good salt
  • 1 tbsp coconut oil, melted
  • 1-2 tbsp water, as needed
Method
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Top and tail the pears, quarter them, remove the cores, then cut each quarter into 3.
  3. Arrange the pieces of pear and the blueberries into a pie dish.
  4. In a food processor, blend the dates, water and salt until you have a thick caramel. If you're not using a food processor, just chop the dates into small pieces (you'll probably want to omit the water and salt).
  5. Pour the caramel onto the fruit.
  6. To make the crumble topping, grind 50g of oats and 20g of pumpkin seeds into a flour using a food processor. Again, if you're not using a processor, use 50g of flour instead.
  7. Combine these in a bowl with the remaining 50g of oats, 20g of pumpkin seeds, cinnamon, salt, coconut oil and water. Stir it together until it clumps.
  8. Top the fruit and dates with the crumble and cook for 25 minutes. I like the pears to keep a bit of bite, so if you want completely soft fruit, cook for longer.
  9. Serve with some lovely non-dairy cream.

 

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