Easy Pear Crumble Recipe – Compost Cooking

One of my favorite things to do in the kitchen is getting creative to use up leftovers and those foods that are past their prime. Next time you have some fruit that is starting to go, throw it together in this easy nectarine and pear crumble recipe!

The other day we had a bowl full of pears and nectarines that were all overripe. After buying a big bag, everything went ripe at once and we just couldn’t eat them all at once! I’ve had plenty of apple crisp and peach cobbler crumble… but pear? Nectarine? I decided to give it a try to use up those sweet fruits in our kitchen!

I used pears and nectarine because it’s what we needed to use up, but the idea here is to use whatever you have on hand! Summer produce going bad? Throw it all together for a deliciously simple crumble.

So what else did we use in this simple nectarine and pear crumble recipe? It’s as simple as recipes go, with whole ingredients, gluten free, and no sugar. I’ve found that the more simply we prepare our meals, the less we need sugar to sweeten things. More and more I savor and love the natural sweet from fruit and other ingredients!

Nectarine Pear Crumble Ingredients

For this no sugar crumble recipe, I used only:

ripe pears and nectarines – the more ripe the sweeter they will be

For the crumble topping:

oats, coconut oil, a little salt, and chopped dates (cinnamon, clove, & other warming spices optional)

Seriously the SIMPLEST recipe and so tasty! Nutritious and filling for breakfast, but can also satisfy dessert cravings when in need. This recipe was such a winner.

Prepping your Crumble

To start, slice all your fruits (whatever it is you need to use up!) and begin layering them in the pan. I love using our cast iron for almost all the cooking and baking, but if you don’t have cast iron, a casserole pan or bread pan will also work (dependent on how much you want to make). I’m thinking I also need to recreate this in the Dutch Oven this summer.

Once you have filled your pan with all the fruit you want to use up, prepare the crumble topping.

This all depends on how much crumble you are making, but you can combine about 1/4 c. coconut oil for every half cup of oats. Add a pinch or a dash of salt, to taste. Next, chop dates (or blend in a food processor if you’ve got one). Add dates to taste. They will add a bit more sweet as well as texture to the final crumble. Add any warming spices you like. I added cinnamon and a sprinkle of clove. Pumpkin spice, nutmeg, and cardamom could all be fun to try!

Finally, bake in the oven at 350 degrees Fahrenheit for 20-30 minutes, or until the topping is crisp and golden.

Enjoy your warm crumble topped with cream or served with milk! You can’t go wrong here.

Looking for more simple, sustainable recipes to use up the food in your kitchen? Check out these older posts!