A sweet combination of juicy pears, vibrant strawberries and crunchy crumble topping is a delight for the taste buds in this pear and strawberry breakfast crumble. It’s perfect for starting your day on a fruity note!
Sweet juicy fruit is the best way to start the day and this pear and strawberry breakfast crumble is not overly sweet and made with wholesome ingredients that are naturally dairy free and refined-sugar free!
While you could make a crust for it like I do with my cherry crumb bars, I love the syrupy, jammy filling on its own topped with the crisp topping. It’s perfect with a dollop of Greek yogurt, creme fraiche or vanilla ice cream for a more indulgent option.
Table of Contents
Why You’ll Love This Pear Strawberry Crumble
- Easy to make: This pear and strawberry crumble only takes 20 minutes prep!
- Flavorful: Sweet berries and ripe pears are the perfect match in this delicious morning treat or easy dessert.
- Healthy and fruity: Vegan, gluten-free and with no refined sugar this crumble is perfect for a nutritious breakfast, snack or a healthier dessert.
Ingredients Needed for Pear and Strawberry Crumble
- Pears: While any pears work, ripe but firm pears like Bosc or Anjou are my favorite. Peel pears as the skin gets tough when baking and is not pleasant to eat.
- Strawberries: Sliced strawberries add sweet taste and vibrant color.
- Honey: Add just enough sweet taste to the pear and strawberry crumble while still making it perfectly acceptable for dessert.
- Rolled oats: Old fashioned rolled oats add the best texture in the crumble topping.
- Warm spices: Cloves, nutmeg and cinnamon add warm taste.
- Salt: Enhances the taste of the other ingredients.
- Maple Syrup: Adds just a touch of sweetness to the topping. I have not tried substituting brown sugar.
- Coconut oil: Adds that same buttery taste but is dairy free.
- Water: Adds additional moisture to the crumble topping.
- Nuts: Pecans or hazelnuts are my favorite. Toast them first for best taste!
Substitutions and Variations
- Butter: For a more indulgent pear and strawberry crumble recipe replace the coconut oil with unsalted butter.
- Fruit combination: Instead of pears, use thinly sliced apples or peaches. Instead of fresh strawberries use any other type of berry such as raspberries, blackberries or blueberries.
- Frozen fruit: Can be used, but thaw and drain first.
- Spices: Allspice, cardamon or ground ginger could be substituted for the nutmeg and cloves. Just remember to go light as the warm spices will become more pronounced as they bake.
- Other nuts: Instead of pecans or hazelnuts try walnuts or pistachios.
- More crumbly topping: Add some flour to the crumble topping.
How to Make Pear and Strawberry Breakfast Crumble
Roast the pecans or hazelnuts on a cookie sheet then transfer them immediately to a clean bowl to cool. Once the nuts are cooled, coarsely chop and set them aside.
Place the sliced pears in the baking dish and arrange ⅔ of the sliced strawberries on top. Drizzle the honey on top of the fruit.
In a medium bowl mix together the oats, cloves, nutmeg, cinnamon and salt.
In a small bowl whisk together the coconut oil, maple syrup and water. Pour the liquid mix over the oats and stir everything together.
Spoon the oat mix over the pear and strawberry slices and spread it to cover.
Bake the crumble until the top is golden. Remove from the oven and top with the chopped nuts and remaining strawberries. Serve the crumble warm, serve with a dollop of creme fraiche or greek yogurt.
- Individual crumbles: If you have some small oven proof bowls or individual ramekins you can split the ingredients and make single serving crumbles. This would be perfect for any brunch or dinner party!
- Measure accurately: If your crumble topping is melting while baking you used too much coconut oil.
- Prevent browning: A small amount of lemon juice could be added to the fruit to prevent browning.
- Resting time: Cool for 5-10 minutes before serving. This allows the fruit crumble to settle and cool a bit so you don’t burn your mouth!
- Serving suggestions: Serve with a scoop of ice cream or even strawberry no churn ice cream for dessert or for breakfast a dollop of custard, creme fraiche or Greek yogurt.
Can I use other fruit in this crumble?
Yes! You could make a rhubarb, pear and strawberry crumble or apple and peach crumble if you would. Other berries would be great instead of strawberries.
How do you keep a crumb topping crisp?
Try first baking just the topping on its own for about 15 minutes. Cool slightly then add to the unbaked crumble and bake as directed. The topping will hold up better, stay a bit more crisp yet will still sink into the jammy fruit base for a delicious crumble with fruit!
How to store leftover crumble?
Cool completely then store leftovers covered in the refrigerator for 3-4 days. Reheat to enjoy the pear strawberry crumble warm or it’s also delicious cold!
Can I freeze leftover crumble?
Yes, leftovers freeze great! To freeze baked pear strawberry crumble, cool completely then store in a freezer safe container. Keep frozen for up to 3 months. Thaw and enjoy.
More Fruity Desserts
- Best Strawberry Bread
- Strawberry Shortcake Biscuits
- Blueberry Buckle
- Homemade Cherry Bread
- Bakewell Bars
- Terri from Our Good Life – Baked Vanilla Bean Glazed Donuts
- Lauren from Mom Home Guide – Cinnamon Roll Donuts
- Nikki from Tikkido – Chocolate Pancakes
Pear and Strawberry Breakfast Crumble
- 3 medium pears -peeled and sliced
- 7 ounces Strawberries – sliced
- 1 tablespoon Honey
- 2 cups Rolled oats
- ½ teaspoon Cloves
- ½ teaspoon Nutmeg
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 4 tablespoons Maple Syrup
- 2 tablespoons Coconut oil – melted
- 2 tablespoons Water
- 3 tablespoons Pecans or hazelnuts – chooped and toasted
- ½ cup Creme fraiche, or greek yogurt to serve
- Pre-heat the oven to 350F (180C).
- Roast the pecans or hazelnuts on a cookie sheet for about 6-8 minutes. Transfer immediately to a clean bowl to cool. Once the nuts are cooled, coarsely chop and set them aside.
- Place the sliced pears in an 8 inch baking dish and arrange ⅔ of the sliced strawberries on top. Drizzle the honey on top of the fruit.
- In a medium bowl mix together the oats, cloves, nutmeg, cinnamon and salt.
- In a small bowl whisk together the coconut oil, maple syrup and water. Pour the liquid mix over the oats and stir everything together. Spoon the oat mix over the pear and strawberry slices and spread it to cover.
- Bake the crumble for approximately 35-40 minutes or until the top is golden. Remove from the oven and top with the chopped nuts and remaining strawberries. Let the crumble cool for about 5 minutes before serving with a dollop of creme fraiche or greek yogurt. Enjoy!