A winter dessert (or breakfast!): Pear, Ginger and Macadamia Crumble Pots

Come winter, I’m a bit of a crumble fiend. Especially with dollop cream. In the past, I couldn’t often be bothered to make it, because I found the process of rubbing butter into flour too involved and messy. I have this irrational idea that if I have to get the flour out of the pantry, it’s all going to be too much effort.

An earlier round of the IQS program introduced an apple crumble which used a combination of almond meal and oats in the topping, and it has revolutionised my crumble-making. Plus, the addition of oats makes it breakfast-friendly, in my book. 😉 Rani from You Totally Got This also uses this topping in her baked apple crumble – check it out, it’s an easy and delicious family sized dessert.

These pear, ginger and macadamia crumble pots use no added sweetener at all – I feel that pears are sweet enough already. They are simple and quick to make, requiring very few ingredients. I opt for individual servings so I don’t over-indulge. (That’s a lie: it’s actually so my husband doesn’t eat more than his fair share!) Plus, you could double the recipe and make a couple of extra pots, to store in the fridge for breakfast.

Pear, Ginger and Macadamia Crumble Pots

Serves 2.

  • 2 small, ripe pears (or use 1 – 1 1/2 large pears), core removed and diced into 1cm cubes
  • 1 tsp freshly grated ginger
  • 2 tbsp macadamias, halved
  • 1/2 tsp butter


  • 1/3 cup rolled oats
  • 1/3 cup almond meal
  • 10g butter, melted
  • Dollop cream or yoghurt, to serve

1. Preheat oven to 200 degrees Celsius. Place two ramekins on a baking tray (for easy removal from the oven). You can grease these with a little butter if you like – I don’t bother.

2. Distribute the pear, ginger and macadamias between two ramekins, and dot with 1/4 teaspoon of butter each. Place in the oven for a few minutes while you make your crumble topping – don’t worry if it’s not at temperature yet. This is just to melt the butter and to soften the pear slightly.

3. In a small bowl, combine the oats, almond meal and melted butter.

4. Remove the ramekins from the oven, and stir to distribute the ginger and butter evenly through the pear. Top each ramekin with half of the crumble mix.

5. Return to the oven and bake for 15 – 20 minutes, until lightly browned on top. Serve with dollop cream, or yoghurt (go for the dollop cream!).

Gluten-free variation: Use quinoa flakes instead of rolled oats.
Dairy-free variation: Use a little coconut oil instead of butter, and top with coconut yoghurt.

Pear, Ginger and Macadamia Crumble

Pear, Ginger and Macadamia Crumble



    • Erin says:

      Thanks Rosie! Yes very IQS friendly 🙂 Pears are so lovely and sweet already, I don’t think they need the extra help!

  1. Anita says:

    Your crumble sounds delish, Erin!

    I’m so lazy I often bulk prepare crumble for the freezer so it’s ready to add to fruit to go straight into the oven.

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