Nectarine and Pear Crumble

A delicious Nectarine and Pear Crumble made in 20 minutes for a warming weeknight dessert. Made with fruits that are stewed with pure maple syrup and hints of vanilla, and ginger.

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Last week went by fast. Very fast. The kind of swift week that happens unexpectedly. The type where when a friend asks how it went, you wait, think and draw a blank. Only a perplexed look shapes your face until, ah yes, you remember. I had that kind of week. Not a bad week, just a busy one. Somewhere between three loads of laundry to take down, three nights of much needed soulful talks with close friends, midnight packing for a family trip, last minute pharmacy pick-ups and dropping off Lido (family pup) to a friends place, I found time for a crumble. Although it probably made the week even more packed, a quick crumble helping to unwind the busy days just felt needed. A dessert that brings an immediate coziness that only a warm, homemade crumble can do.

Late summer fruits of nectarines and pears melt into a bath of pure maple syrup, vanilla and ginger. A top layer of granola bakes over the fruit, sealing in all the delicious, spiced juices below. Top with coconut whipped cream or a generous scoop of ice cream for a seriously great weeknight dessert. No matter what the week entails, there is always room for a little crumble. 

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Serves: 4

Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients for the Crumble:

- 1/3 cup maple syrup

- 1/3 cup water

- 4 nectarines

- 3 pears

- 1 teaspoon vanilla powder

- 1/2 teaspoon ground ginger

For the topping:

- 1/2 cup pecans

- 1/2 cup walnuts

-1 cup oats

- 2 tablespoons of coconut oil

- pinch of sea salt


Preheat the oven to 375F. Start by making the filling – simply cut the fruit into small, bite-sized cubes. Then toss into a large frying pan along with the water, maple syrup, vanilla and ginger, and cook on medium to high heat for about 15 minutes  until the fruit gets tender but not mushy.

In the meantime make the crumble topping. Simply place the nuts into a food processor and pulse for a few seconds until the nuts are chopped into small chunks but not into flour. Add the oats, coconut oil and sea salt, and repeat.

Going back to the frying pan with the stewed fruit, remove the fruit but set aside all the delicious juices that it cooked in. Pour the fruit into individual ramekins (as in my photos) or into a small baking dish. Take the leftover fruit juice that you set aside and pour into your ‘crumble topping’ made from the nuts and oats. Gently mix with your hands until small chunks start to form. Place this on top of the fruit and bake for 15-20 minutes until the tops are golden brown! 

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I hope you guys love this recipe as much as I have! You can even do as I’ve done and have this crumble for breakfast - across between oatmeal and warmed fruits! Or even make this recipe in bulk and freeze the extras, popping out one for when a crumble desire comes on strong. 

xx Marie