Pear Crumble

NB: This recipe is ok for the Failsafe food intolerance diet if butter is used;  no olive oil, no nuts, no raisins or other dried fruit, and only the fruit used is fresh pears.


I started with this basic crumble recipe:

Crumble Mixture:

  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 2/3 cup sifted all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup quick cooking oats

– replaced melted butter with olive oil
– omitted all sugar
– used wholemeal flour instead of plain
– omitted salt
– reduced amount of oats & made up volume with almond slivers. Roasted the oats & almonds in a pan on low heat to give a nice roasted taste.
– total amount didn’t look enough relative to the amount of pears and my Pyrex dish so I added a few spoons more of flour and olive oil, gauging the consistency by sight. Wanted lumpy mixture, not too crumbly, which required a bit more oil.

Used 6 super-sweet South African pears I got in Carrefour. Added handful of raisins, cooked whole lot with minimal water until soft.

Baked in oven at 180°C for 40 mins. It looks very burnt in the photo, but it wasn’t – the crumble was quite dark in colour after adding the oil, so it was actually hard to determine if it was done by looking at it.


Result: pretty good, except for a very crumbly top. In all the times I’ve made crumble, I’ve never been able to get that lumpy crumble. Got to figure out why…



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