Go Back
an individual pear crumble with cranberries in a white ramekin on an aqua plate topped with yoghurt

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.