Dessert
Pear Necessities: Cinnamon Crumble Cups
Juicy cinnamon pears bubble beneath a golden oat crumble in four easy little desserts made for spoons and second thoughts.
Grab this
- 3 ripe pears, cored and diced into 1.5 cm pieces
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 2/3 cup rolled oats
- 1/4 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons melted coconut oil or vegan butter
- 1/8 teaspoon fine salt
Do this
- Heat the oven to 190°C (375°F). Lightly grease four 240 ml (8 oz) ramekins and place them on a baking sheet.
- Toss the pears with maple syrup, lemon juice, vanilla and 1/2 teaspoon cinnamon. Divide the mixture evenly among the ramekins.
- Stir the oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon and salt in a bowl. Add the melted coconut oil and mix until clumps form.
- Sprinkle the crumble evenly over the pears. Bake for 22 to 25 minutes, until the topping is golden and the fruit is bubbling around the edges.
- Cool for 5 minutes before serving so the filling thickens slightly.
Easy swaps
- Gluten-free: use certified gluten-free rolled oats and a cup-for-cup gluten-free flour blend.
- Coconut allergy: use a soy-free or sunflower-oil-based vegan butter and check its allergen label.
- Oat allergy: replace the oats with 1/2 cup chopped pumpkin seeds and 1/4 cup additional flour; the topping will be crunchier.
- Allergen note: standard flour contains wheat, and oats may have gluten cross-contact unless certified. Vegan butter may contain soy or coconut depending on the brand.
Estimated per serving
Nutrition at a glance
- Calories
- 262
- Fat
- 8g
- Saturated fat
- 5g
- Carbohydrates
- 48g
- Fibre
- 7g
- Sugars
- 29g
- Protein
- 4g
- Sodium
- 85mg
Each serving offers about 7 grams of fibre, largely from the pears and rolled oats.
Estimates vary with ingredient brands, substitutions and serving size.