Skip to Content

Pear Crumble with Partridgeberry Puree

This is my latest weekend experiment which we had for dessert at brunch on Sunday. I made double the partridgeberry puree called for in my gelato recipe. The extra amount I split in half, swirled one portion through the gelato and used the remainder to top the pear crumble. Sweet and tart meet on a delicious brown sugar and oatmeal crumble. I managed to resist a second helping but just barely! 😉

Pictured with Double Partridgeberry Ripple Gelato

Serves 8

4 firm pears, peeled and cubed
4 tablespoons brown sugar
1 tsp cinnamon
½ tsp freshly grated nutmeg
2 tablespoons melted butter

Combine all ingredients and spoon into the bottom of 8 ramekins or an 8 inch square baking dish.

For the crumble:
1 cup flour
1 cup rolled oats
1 tsp baking powder
½ cup brown sugar
½ cup butter cut in small pieces

Rub all the ingredients together using your hands until all the butter has been incorporated into the dry ingredients and the mixture resembles a coarse meal. Press handfuls together and break apart over the top of the fruit, gently pressing the crumble onto the fruit.

Bake at 350 degrees F for about 15-20 minutes for the ramekins and about ½ hour for an 8 inch square baking dish. Allow to cool for about 20 minutes before serving warm with partridgeberry puree and ice cream or whipped cream.

Partridgeberry Puree
1 cup partridgeberries
½ cup sugar
Boil berries and sugar together gently for about 15-20 minutes. Cool for about 20-30 minutes and puree in a blender or a food processor until smooth. Serve over Pear Crumble.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!