Pear Crumble

pear crisp bowl 3

I’ve been feeling horribly worn out lately, pretty much all of the time, drowning in a sea of uni work and other duties, dirty socks, papers everywhere, the weather sucking out any bit of (very scarse) energy left - in my (day)dreams I’m on a boat in some sunny spot on Earth, munching on mangoes. In reality though, I am just wasting a lot of time trying to start doing my work, sitting on the couch and trying to brighten my day with starchy/sweet food. Which is not okay and definitely adds to my fatigue. I’ve been giving so little thought and attention to what goes onto my plate lately and I’m really starting to see the effects. It’s a vicious circle and I would really love to break it, which is partially why I am saying all this - to have a written account of my current state to look at when my willpower hits another low. 

pears process

Those pears were made as an alternative to scones which I’ve been making obsessively pretty much every night for two weeks - I’ve gotten so used to stuffing myself with sweets before bed, it’s embarrassing. But the crumble, in spite of being much healthier, also hit the spot and is definitely worth sharing. You can use apples or plumes instead of the pears, just bake for a shorter period of time, maybe 30 minutes. I tried to use as little oil as possible for the crumble, just enough to hold shape, but if you want to have crunchy chunks on top, maybe add a tablespoon or two more. And it could just as well be served for breakfast.

whole almonds
ground almonds
pouring oil
pears bowl
empty bowl
pears raw

Pear Crumble 


(serves 4-6)


4 medium pears (Williams or other firm is best)

1 tsp coconut oil, melted

crumble topping:

1/3 cup almonds 

1 tbsp powdered sugar 

pinch of salt

1/2 cup oats 

1/2 cup brown sugar 

1/3 cup coconut oil

to serve:

almond milk, soy or coconut yogurt

How to:

Preheat the oven to 180*C. 

Wash the pears but keep the skin on. Cut into quarters, core, then slice each quarter lenghwise into 2 or 3 pieces. Place in a bowl, add melted oil and combine with your hands to cover evenly. Adding oil keeps pears from drying out in case some bits of fruit end up not covered with the topping. Set aside. 

Place the almonds, pinch of salt and powdered sugar in a blender. Adding sugar prevents almonds from turning into butter when blitzing for a longer time. Blend into fine meal, shaking every now and then. Place in a bowl, if you can spot any large bits of nuts, remove them.

Without cleaning the blender, add the oats and blitz them to make coarse „flour”. Transfer to the bowl with ground almonds, then add sugar and mix with your fingers until uniform. 

Add melted coconut oil, then, using a spoon, mix everything until there are no dry bits of the almond/oat powder. Set aside, preferably in a cold spot.

Now, back to the pears. Grease a ovenproof dish of approximately 20x30 cm with some extra coconut oil, then arrange the pears, single layer.  Scatter the topping generously over the fruit, pressing lightly with your fingers so that there are no bumps - this will prevent burning. 

Place the dish into the hot oven and bake for 1 hour, but start checking for brownness after 45 minutes. If the top gets golden too quickly and the pears are not soft yet (poke them with a fork), either turn off the top heating, or cover with aluminum foil.

Serve with a splash of almond milk, a tablespoon of yogurt, maybe even ice cream - or wrap in crepes, spoon over millet for Sunday brunch - the options are endless. 

pears roasted
pear crisp bowl 2
pear crisp bowl