Pear Crumble with Thyme + Olive Oil

I had about 12-20 extra pears in my fridge this week thanks to the little kids I was teaching in and around Saginaw, Michigan. We tasted a variety of four pears and discussed the taste, feel, smell, sound, and appearance of them… while I pointed out some general nutrition information! It was a blast, however, I¬†was left with a FULL fridge.

…So naturally I saved them until I had time to bake them!

Yes, I could freeze them… but those would most likely be¬†forgotten in my last 3 months here.

I think taking my chances and baking too much worked out pretty well too!


Pear Crumble with Thyme + Olive Oil
Print Recipe
A simple and quick way to make dessert a little healthier. A warm gooey cinnamon pear base, topped with a toasted whole-oat crumble and olive oil, seasoned with sea salt and thyme. This crumble will melt in your mouth.
Servings Prep Time
16 servings ~10 minutes
Cook Time
50 minutes
Servings Prep Time
16 servings ~10 minutes
Cook Time
50 minutes
Pear Crumble with Thyme + Olive Oil
Print Recipe
A simple and quick way to make dessert a little healthier. A warm gooey cinnamon pear base, topped with a toasted whole-oat crumble and olive oil, seasoned with sea salt and thyme. This crumble will melt in your mouth.
Servings Prep Time
16 servings ~10 minutes
Cook Time
50 minutes
Servings Prep Time
16 servings ~10 minutes
Cook Time
50 minutes
Ingredients
Pear Portion
  • 6-7 whole Pears, cored, cubed Medium, I had varieties
  • 3 tablespoons Flaxseed, ground or meal Or whole wheat flour whole-grain flour (pastry or regular)
  • 1 tablespoon Cinnamon, ground
  • 1 tablespoon Ginger, fresh, grated If you're using dried ginger, add only ~1/2 tablespoon
  • 1/4 cup Applesauce, unsweetened
  • 1/4 cup coconut sugar (May substitute raw or any granulated sugar)
  • 1-2 tablespoon lemon juice Lime juice works a well
  • 2 tablespoons Thyme, dried If you're using freshly chopped, add ~1/8-1/4 cup
Crumble
  • 1 cup Oats, rolled, old fashioned
  • 1 and 1/4 cup Whole wheat flour Or other whole-grain flour (pastry or regular)
  • 1/2 cup coconut sugar
  • 1/2 cup olive oil
  • 1 tablespooon Cinnamon, ground
  • 2 tablespoons Thyme, dried If you're using freshly chopped, add ~1/8-1/4 cup
  • 1/2 teaspoon salt
Servings: servings
Instructions
  1. Preheat oven to 375. (You don't have to line yours with parchment paper... I'm just dangerously sleepy after 8:30 pm and hate falling asleep to a dirty kitchen.) You'll need 2 medium baking pans- glass, aluminum, steel, etc.
  2. In a large bowl: Toss pears, lemon juice (more if needed), applesauce, ginger, 1/4 cup of coconut sugar, 3 tablespoons of flaxseed meal (or see above substitution*), half of thyme (2 tablespoons if using dried), and half of cinnamon (1 tablespoon). Place mixture at the bottom of baking pan(s).
  3. In a separate, medium-large, mixing bowl: Mix oats, olive oil, salt, remaining coconut sugar (1/2 cup), remaining cinnamon (1 tablespoon), and remaining thyme (2 tablespoons). Mix until combined.
  4. Spread oat mixture over the top of the pear mixture in the baking pans. ADD the cinnamon again if you're a freak, like myself! ūüôā
  5. Bake for 50 minutes or until crumble is golden brown and pear mix is bubbling.
Recipe Notes

Nutrition Information per (1/2-3/4 cup) serving:

Calories 195 | Fat 7.7g |Carbohydrates 31.2g | Fiber 4.2g | Protein 2.4g

  • For further burnt-edges I would check it at about 55 minutes and assess before cooking a full hour.
  • Storage: Place in refrigerator,¬†I recommend an air-tight container, but covered is fine too!

Additions

  • Nuts: Add 1/4 to 1/2 cup of crumbled walnuts or pecan pieces to the crumble topping.
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Peach + Blueberry Pie with Almond Crumble Topping

First off… don’t be afraid. It sounds complicated but this dessert is¬†actually quite easy, and I’m not just saying this to keep you interested. It’s half and half¬†baking.¬†Half homemade, half store bought. Which means, half the time!

Homemade is always¬†the best in my opinion but sometimes if you have a lot of allergy concerns or you’re in a time crunch, frozen pie crusts are a life saver! I know many of us don’t want to go through the process of making a full pie when gluten is an issue and you also pay careful attentions to ingredients! It can¬†lead you into buying flours you may not need. I normally bake with either whole grain flours like wheat or rice OR I’ll use nut or bean flour like almond, coconut, or chickpea meal. Also, the occasional whole wheat pastry flour for the real good stuff! Never like to use gluten free flour. So for me, vegan pie crusts can be easy, but gluten free AND vegan however… I don’t always want to mess with.

Today I didn’t want a pie crust kitchen challenge. I recommend Wholly Wholesome pie crusts for convenience instead!

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I gladly whipped up this pie in less than 20 minutes while we grilled outside. It was perfect after some kabobs or burgers. My favorite thing about this pie is that you get so much variety in each slice. Each and every bite is different. And that buttery flakey crust!? That is waiting for you at the end!

Peach + Blueberry Pie with Almond Crumble Topping
Print Recipe
A summer pie packed with fruity flavor, along with a sweet and nutty topping. Flakey bottom and a healthy almond crumble top.
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Peach + Blueberry Pie with Almond Crumble Topping
Print Recipe
A summer pie packed with fruity flavor, along with a sweet and nutty topping. Flakey bottom and a healthy almond crumble top.
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Ingredients
Crust
  • 1 whole Pie crust Frozen or homemade
Fruit Filling
  • 5 small Peaches, skin removed, cubed 3 cups
  • 2 cups Blueberries
  • 1/3 cup honey Or agave
  • 2 tbsp Whole wheat flour Any variety will do
  • 2 pinches *Optional- Thyme, fresh
Crumble Topping
  • 1/2 cup Whole wheat flour
  • 1/2 cup Almonds, whole, chopped finely
  • 3/4 cup Oats, rolled, old fashioned
  • 1/2 cup Coconut sugar or Muscavado sugar
  • 1 tsp salt
  • 1 tbsp Cinnamon, ground
  • 1/3 cup Coconut oil, melted
  • 3 tbsp Egg whites Vegan Substitute: 1 tbsp flaxseed meal + 3 tbsp of water, sit for 5 mins
  • 1 tsp vanilla extract
Servings:
Instructions
  1. Preheat oven to 375. Prepare pie crust or remove frozen pie crust from freezer.
  2. Chop up about 5 small peeled peaches, about 3 cups. Toss with 2 cups of blueberries, 1/3 cup of honey, 1 tbsp of lemon juice, and 2 tbsp of whole wheat flour. Fruit filling shouldn't be overly wet, add flour if it is.
  3. To make almond crumble (1): In a medium mixing bowl add 3/4 cup of rolled oats, 1/2 cup of whole wheat flour, 1/2 cup of natural unrefined sugar of choosing: coconut or muscavado, 1/2 cup of finely chopped almonds, 1 tsp of salt and 1 tbsp of cinnamon.
  4. To make almond crumble (2): Add wet to dry ingredients, mixing with rubber spatula until combined, to form a moist crumble. Add 1/3 cup of melted coconut oil, 1 tsp vanilla extract, 3 tbsp of egg whites (or vegan substitute noted above*)
  5. Place fruit filling in pie crust. You can sprinkle with fresh thyme if you have it.
  6. Carefully place crumble on top of the fruit filling.
  7. Bake for 50 minutes of until crust and crumble are golden brown!
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Peach + Blackberry Crumble

Loving on this¬†dessert. Definitely one of my favorites. I love when very healthy whole¬†ingredients¬†can actually taste like a decadent dessert. Sweet and light, healthy fats, and one of my favorite combinations… oats and cinnamon! This is one dessert you’ll feel great¬†about making for your friends and family. I’ll be making this all year long because any seasonal fruit will do!

First clean and cut up your ripe summer peaches into 1 inch cubes, and place in a large mixing bowl when finished. I had about 1 lb going into the crumble.

PeachBlackberryCrumble1The other fruity component is blackberries. You can also use 2 cups of another berry if you’d like. These were firm and tart, therefore¬†perfect for baking!

PeachBlackberryCrumble2

I went ahead and put an entire lemon in the fruit filling.¬†Depending on your fruit’s ripeness, you may want more or a little less liquid and flour. Toss in honey, fresh thyme, and whole wheat flour. My peaches were not overly ripe, and 2 tbsp of whole wheat¬†was just fine!

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Coat and toss gently. This is the tempting part, try to be good!

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How about that color!? Pour the fruit filling into either an 8×8 or 9×9 baking pan leaving room for the crumble topping (See my recipe notes¬†at the bottom¬†for additional guidance with pan and ramekin options.)

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The crumble comes next. Combine the oats, whole wheat flour, coconut sugar (or muscavado sugar like you’ll see here), pecans and salt¬†into a large mixing bowl.

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Next, add the wet ingredients to the dry ingredients to form this tasty crumble. Melted coconut oil, vanilla extract, and egg white¬†goes in together. Mix and combine completely. It should be crumbly but somewhat moist. Okay, I lied… this is the really tempting part.

PeachBlackberryCrumble8

Tasting is completely necessary here.

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Arrange the crumble all over the fruit filling evenly. Then it’s time to bake and indulge in the¬†delicious smells!

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Remove the crumble from the oven when the top is golden brown and the fruit is tender (to liking). 25 minutes sufficed for mine.

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I left some firmness in my peaches. It worked for me! Consider this if you know it will be sitting for a bit and will get softer.

PeachBlackberryCrumble11

Serve it up warm,¬†with a dollop of greek yogurt. If you’re serving up a very indulgent treat, you can also try¬†the traditional vanilla bean ice-cream.

Peach + Blackberry Crumble
Print Recipe
Warm sweet peaches and blackberries, topped with a crumbly crunchy cinnamon topping. Simple sweet dessert for those who crave healthy whole ingredients without the refined sugar and butter.
Servings Prep Time
9 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25 minutes
Peach + Blackberry Crumble
Print Recipe
Warm sweet peaches and blackberries, topped with a crumbly crunchy cinnamon topping. Simple sweet dessert for those who crave healthy whole ingredients without the refined sugar and butter.
Servings Prep Time
9 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25 minutes
Ingredients
Fruit Filling
  • 2 cups Blackberries, fresh
  • 5 cups Peaches, cubed 1 lb
  • 1 tbsp lemon juice
  • 2 tbsp Thyme, fresh About 8 sprigs
  • 1/3 cup honey
  • 2 tbsp Whole wheat flour King Arthur's
Crumble Topping
  • 3/4 cup Oats, rolled, old fashioned
  • 1/2 cup Whole wheat flour
  • 1/2 cup Coconut sugar or Muscavado sugar
  • 1/3 cup Pecans Chopped
  • 1 tsp Salt, kosher
  • 1 tbsp Cinnamon, ground
  • 1/3 cup Coconut oil, melted
  • 3 tbsp Egg white Vegan: 1 tbsp ground flaxseed + water
  • 1 tsp Vanilla extract, pure, natural
Servings: servings
Instructions
Fruit Filling
  1. Preheat oven to 375. Clean fruit. Cut 3-5 (1lb) peaches into 1 inch cubes. Add 2 cups of blackberries and peaches to a large mixing bowl.
  2. In large mixing bowl: Mix in 1 tbsp of lemon juice, 2 tbsp of fresh thyme, and carefully toss the 2 tbsp of whole wheat flour and 1/3 cup of honey. The mix should be wet.
  3. Pour fruit filling into square baking pan or glass dish (8x8 or 9x9). Allow room for crumble on top. (You may use ramekins too for simple serving)
Crumble Topping
  1. In a medium mixing bowl: Add 3/4 cup of oats, 1/2 cup whole wheat four, 1/2 cup of natural unrefined sugar: coconut or muscavado, 1/3 cup of chopped pecans, 1 tsp salt and 1 tbsp cinnamon.
  2. Add wet to dry ingredients. Melted 1/3 cup coconut oil, 1 tsp vanilla extract, and 3 tbsp egg white (1 egg white). Combine and it should be crumbly now!
Baking
  1. Assemble the crumble on top. Place in the oven for 25 minutes, until crumble is golden brown, and peaches are tender or to liking.
  2. Allow to cool for only about 10 minutes. Serve warm, with plain greek yogurt or vanilla ice cream.
Recipe Notes
  • Blackberries: Don't forget to clean these well, I suggest equal parts vinegar and water.
  • Filling: should be wet before baking, if peaches are not ripe, go light with the flour.
  • Vegan:¬†Substitute eggs with ground flaxseed
  • Baking time: For me I didn't want my peaches¬†cooked too soft, 25 minutes did it for me, 30 minutes would be fine if the peaches were not yet ripe.
  • Baking pan: You may want to use a glass 8x8 or 9x9 casserole¬†dish or anything that cooks your casseroles and crumbles evenly. The pan I used here was actually a cake pan, made with high quality aluminum. It cooks things evenly and is non-stick. You can find it¬†here. Ramekins are also great for serving specials guests. Place ramekins on a rimmed baking sheet to prevent and spillage.
  • If you¬†have a tendency to overeat desserts, try pairing the crumble with a larger serving of greek yogurt. At least 1/2 a cup of plain non-fat greek yogurt can assist you in feeling satisfied.

Nutrition information per serving (1/9th, 1 cup)

Calories 279 Fat 12g Carbohydrates 43.4g Fiber 5.3g Protein 3.9g

*This does include added sugar, total sugar is 30.4g per serving. If sugar is of high concern, I do not recommend adding sugar into crumble topping! Use a bit more cinnamon and if needed, a tablespoon of stevia leaf (non-caloric) sugar.

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