Go Back
–+ servings
Pear & strawberry casserole on a white plate with a dollop of greek yogurt.

Pear and Strawberry Breakfast Crumble

Erika Marucci
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 portions
Calories 214 kcal

Ingredients
 
 

  • 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

Extras

  • ½ cup Creme fraiche, or greek yogurt to serve

Instructions
 

  • 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!

Notes

This Pear and Strawberry Breakfast Crumble can also be served as a dessert topped with ice cream or whipped cream.
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! 
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.

Nutrition

Calories: 214kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 77mgPotassium: 218mgFiber: 5gSugar: 16gVitamin A: 25IUVitamin C: 18mgCalcium: 39mgIron: 1mg
Keyword breakfast crumble, crumble, crumble recipe, pear and strawberry crumble
Tried this recipe?Let us know how it was!