Cranberry Pear Crumble

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This naturally sweetened Cranberry Pear Crumble is packed with seasonal fruit and topped with the crispiest, cinnamon-scented oaty topping! Made in individual ramekins, it’s a great recipe for a couple to enjoy but can easily be doubled or tripled to feed a crowd. Easy to prep in 15 minutes from 8 simple ingredients!

an aerial shot of two individual cranberry pear crumbles topped with yoghurt and sliced cranberries

A naturally sweetened pear crumble recipe with tangy cranberries

Crumbles and crisps are definitely one of my favourite desserts to make. Not only are they mostly fruit (hello, healthy dessert option!), but they’re also generally very fast to prep and I can easily make them in a small batch! My absolute favourite combination right now is this Cranberry Pear Crumble.

The delicate sweetness of the pears and vanilla paste pairs beautifully with the sharp pop of the cranberries. Covered in a super crispy, cinnamon-scented crumble topping, this is one recipe you’ll be making over and over again this winter!

a hand taking a spoonful of pear crumble out of a single serving dish with cranberries in a small bowl in the background

Ingredients in this Cranberry Pear Crumble Recipe

  • Plain flour: Flour helps create the crispy clumps in the crumble topping.
  • Jumbo (or rolled) oats: To add a little texture and bite to our crumble topping, oats work a treat!
  • Coconut sugar: Our unrefined sweetener of choice for this recipe. It’s used in both the crumble and fruit filling.
  • Butter: To bring our crumble mixture together and create extra crispy bits.
  • Cinnamon: I love adding a dash of cinnamon to all my crumbles for a touch of warmth.
  • Pears: Always use firmer pears for pear crumble recipes. This will ensure they don’t disintegrate as they cook and they will become sweet as they roast.
  • Cranberries: A gorgeous pairing for the pears, the cranberries give this crumble a unique and festive sour kick.
  • Arrowroot powder: Arrowroot helps thicken the sauce and keeps the crumble from becoming too watery.
  • Vanilla paste: A little vanilla pairs beautifully with the pears and cranberries.
an aerial shot of two individual pear crumbles with cranberries on top of a marble background with a blue linen napkin on the side

Can I use unripe pears in a crumble?

Yes! I recommend using still firm, slightly under ripe pears for this pear crumble recipe.

As the pears cook down they will soften and become extra sweet, but you’ll still retain some texture. If you use ripe or overripe pears, they will roast down into mush.

How to make Pear Crumble

There are only three main steps to making this festive Cranberry Pear Crumble for two: the crumble topping, fruit filling, and assembly. Each step is very easy to do and will only take about 15 minutes! Here’s how you do it:

1. Make the Crumble Topping:

Add all the dry ingredients to a small bowl and whisk together. Then crumble it all together with the melted butter.

2. Make the Cranberry Pear Filling:

Toss the fruit in the arrowroot powder and vanilla paste.

3. Assemble the Pear Crumbles:

Then divide the filling between the two ramekins, top with crumble, and bake!

Full details are in the recipe card at the end of this post.

Can you freeze pear crumble?

Yes! If you want to make this recipe in advance, complete every step up to assembly, cover the raw crumbles with plastic wrap, and store in a freezer safe container until ready to bake.

Always bake crumbles the day you wish to consume them for the best texture and flavour.

a single serving of cranberry pear crumble with a silver spoon sticking out of the side

Tips for making this recipe perfectly

  • Use slightly under ripe pears. Firmer pears ensure the crumble doesn’t turn to mush as it bakes and the fruit becomes sweet and delicious as it cooks down.
  • If you don’t have arrowroot powder, corn flour will work. You may need to reduce the corn flour to ¾ teaspoon as it is often stronger than arrowroot powder.
  • Check the Cranberry Pear Crumbles at the 15 minute mark and cover them loosely with foil if the crumble is starting to look too browned.
  • Let the crumbles rest for 5-10 minutes before serving. This allows the topping time to get extra crispy!
This naturally sweetened Cranberry Pear Crumble is packed with seasonal fruit and topped with the crispiest, cinnamon-scented oaty topping! Easy to prep in 15 minutes from 8 simple ingredients! Get the recipe on

Looking for more refined sugar free fruit desserts?

Caramel Apple Crumble
Grapefruit and Thyme Mascarpone Tart
Lemon Poppyseed Courgette Cake
Apple Slice
Chocolate Raspberry Bars
Rhubarb and Ginger Crumble
Chocolate Cherry Galette
Rum and Raisin Banana Bread
Orange Creamsicle Parfaits
15-Minute Apple Crisp
Blackberry Peach Pie

If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Cranberry Pear Crumble recipe by leaving a comment and rating below!

an individual pear crumble with cranberries in a white ramekin on an aqua plate topped with yoghurt
5 from 1 vote

Cranberry Pear Crumble

This Cranberry Pear Crumble is refined sugar free, packed with seasonal fruit, and topped with the crispiest, cinnamon-scented oaty topping.

Category Dessert, Pies, Crisps & Tarts
Cuisine American, British
Keyword cranberry pear crumble, pear cranberry crisp, pear crumble, pear crumble recipe, pear crumble with oats
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 2 crumbles
Author Amanda | Naturally Sweet Kitchen


  • 3 tbsp plain flour
  • 3 tbsp jumbo oats (rolled oats)
  • 5 tbsp coconut sugar, divided
  • 25 g melted unsalted butter
  • ½ tsp ground cinnamon
  • 250 g firm pears, cubed (see notes)
  • 100 g fresh or frozen cranberries
  • 1 tsp arrowroot powder
  • 1 tsp vanilla paste


  1. Preheat the oven to 180ºC (350ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.
  2. To make the crumble, whisk together the flour, oats, 3 tablespoons of coconut sugar, and cinnamon in a small bowl using a fork. Pour over the melted butter and toss with the fork until all the mixture is coated and resembles wet, clumpy sand. Set aside.
  3. In a large bowl, toss together the pears, cranberries, arrowroot powder, vanilla paste, and remaining 2 tablespoons of coconut sugar until well coated.
  4. Divide the pear mixture evenly between the two ramekins. Top each with the crumble mixture.
  5. Place the ramekins on a baking tray and bake for 25-30 minutes, or until bubbly and golden. At the 15-minute mark, check the crumble and cover loosely with a layer of foil if it looks too browned.
  6. Remove the crumbles from the oven and allow them to rest for 5-10 minutes. Serve warm with vanilla ice cream, yoghurt, or whipped cream.


  • Make sure your pear chunks aren’t larger than 1.5 cm (½ inch). No need to peel! Just give them a good wash.
  • These crumbles are best eaten on the day they are made.

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  1. Sunday dinner was finished off this week with this Cranberry Pear Crumble and it was sooooo good. Just the right amount of sweet and a little crunch to top it off. A definite repeat around here.

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