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Wild Blueberry Pear Crumble
2 Anjou pears, peeled and cored
3 3/4 cups (925 mL) frozen wild blueberries
3 tbsp (45 mL) granulated sugar

2/3 cup (150 mL) all purpose flour
1/4 cup (50 mL) walnut halves, finely chopped
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) butter, melted

3/4 cup (175 mL) whipping cream
2 envelopes (8 g each) vanilla sugar
1 tbsp (15 mL) cinnamon


Dice pears and place in bowl. Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup (500 mL) heatproof ramekins.

In bowl, combine flour, walnuts and sugar. Drizzle butter over top and stir until coarse crumbs form. Sprinkle evenly over top of fruit mixture. Bake in 400 F (200 C) oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.

Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks. Serve with crumble

Preparation Time: Serves:
Recipe Origin: United States
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