these little crumbles are perfect for breakfast, dessert, or a snack. they’re easily transported in a lunchbox for picnics, and can be enjoyed on their own, or with a side of yoghurt or custard to make them a little more filling (and creamy!).
the crumble itself is not particularly sweet – the ample sweetness comes from the fruit.

mini pear and strawberry crumbles
400g strawberries, hulled and finely chopped
3 large pears, peeled, cored, and finely chopped
1/4 tsp vanilla
90g plain flour
70g shredded coconut
50g oats
50g walnuts, finely chopped
100g butter
3 tbsp honey
you will also need
12 waxed cupcake liners (the paper ones don’t maintain structural integrity after being baked with the wet fruit mix inside
  • preheat oven to 180 degrees celsius.
  • place fruit and vanilla in small saucepan with 2 tbsp water, and simmer over low heat until fruit softens.
  • meanwhile, place flour, coconut, and oats in a medium mixing bowl, add butter, and rub in with tips of fingers until combined.
  • add walnuts and honey to crumble mixture and mix
  • place a cupcake liner in each depression in a 12 hole muffin tin.
  • using a slotted spoon, distribute fruit evenly between cupcake liners. as you spoon, allow the majority of the liquid to drain back into the saucepan – too much liquid in the cupcake liners makes them go soggy, and makes for very messy little crumbles.*
  • distribute crumble mixture evenly over fruit.
  • bake until the crumble turns golden brown. this took 12 minutes in our oven.

suggested variations

  • you could do these in ramekins instead of cupcake liners. they might be slightly less convenient to take out and about, and a bit larger in size, but they’d work just as well.
  • substitute pecans for walnuts if they’re what you prefer or have to hand. to make them nut-free just omit the nuts and replace with more oats or coconut.
  • you could of course use any kind of berry instead of strawberries, but i’s suggest sweetening the mixture slightly if you use raspberries, as they can be quite tart.
* do not discard remaining liquid – it’s delicious on top of yoghurt, porridge, custard, weet bix, or similar. 
arty made “om nom nom!” sounds while eating one of these for dessert this evening, and polished it off very quickly. i think they’re going to be a favourite.