Spiced Pear Breakfast Crumble
I always wondered why some desserts are able to be passed off as breakfast and some aren’t. Why are cinnamon rolls and doughnuts “OK” in the morning, but a piece of pound cake isn’t? Seems a little unfair.
Just a thought.
We try to make breakfast pretty healthy during the week and save splurges (i.e. whole-grain pancakes, waffles…) for the weekends. And if there are leftover baked goods sitting on my counter, I really have no chance of starting the day off well. (Which is why I don’t bake often.)
When I got a huge box of pears a couple of weeks ago, I wanted to make some kind of pear crumble that would be alright to eat for breakfast. On a Tuesday.
Low in sugar and accented with whole grains, this pear crumble makes me feel like I’m eating dessert for breakfast. It could probably even double as a dessert later that evening. The pears were so sweet on their own, which allowed me to cut way back on the sugar. I loved the nutty addition of buckwheat flour in the oat mixture, but you could substitute whole wheat, almond, or coconut flour if you like.
And no, that’s not ice cream in the bowl, but Greek yogurt with a tiny drizzle of maple syrup. I made this two days in a row, which tells you how much we liked it!
One more thing…
Stop by the Tasty Kitchen Blog where my Blueberry Brie Galette was featured! A big thanks to the beautiful Georgia Pellegrini for doing the step-by-step!

Spiced Pear Breakfast Crumble
If you have a plethora of pairs, this is a great way to use them up in a delicious, sweet breakfast!
Ingredients
- For filling:
- 4-5 pears, cored and chopped (peeling optional)
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cardamom (or 1/4 tsp cinnamon)
- For topping:
- 4 Tablespoon melted butter
- 1 cup gluten-free old-fashioned rolled oats (quick oats would also work)
- 1/4 cup sliced almonds
- 2 Tablespoons buckwheat flour (wheat, almond or coconut flour would work, too)
- 1 Tablespoon milled flax (optional)
- 1 Tablespoon raw sugar
Instructions
- Preheat oven to 350 degrees F.
- Place the chopped pears in a 9x13 inch baking dish. Sprinkle/drizzle remaining filling ingredients over the top and mix well. Use your hands -- it's fun.
- Combine the topping ingredients in a small bowl and mix well. Sprinkle evenly over the pears.
- Bake for 25-30 minutes or until the juices that have collected at the bottom of the pan are bubbly.
- Serve with Greek yogurt and a drizzle of honey or maple syrup.
Notes
Nat's Note: You could also make this with chopped apples, peaches, or berries. Just adjust the spices to suit your taste.
Looks delicious! I'm always looking for places to add flax – dessert is a great place!
Oh, this looks so good! Hey, I almost always excuse a piece of cake or scoop of dessert for breakfast…I justify it with comparing it to doughnuts! :) Pinning and tweeting!
I am totally on board with dessert for breakfast. I mean, at least this has fruit, unlike donuts.
Not saying I'm AGAINST donuts for breakfast, of course I'm not. I am totally pro donut. And pro pear crisp.
Anyways.
This looks fabulous, we love pears around here!!
Love it! Also, I am absolutely not against eating leftover pie for breakfast. Or pound cake. If you add fruit then it's healthier? :)
Well, dessert for breakfast always sounds good to me though I rarely ever eat it as such. This is a desserty breakfast that I can feel good about! love that.
I love healthified desserts for breakfast. Breakfast cake? Good. Breakfast cookies? Good. Never thought of a crumble, but it's probably more healthy than most 'regular' breakfasts people eat like sugary cold cereals.
d.liff – Me, too! Flax meshes really well in this :)
Jennifer – Thanks for spreading the love! :)
Kristan – I'd have to admit… If there was a maple doughnut sitting on my counter at 8AM, there is no power on earth that would keep me from eating it. (Except a bet with my husband.)
E – Apparently fruit is the magic that turns dessert into breakfast? :)
Joanne – That's exactly what I was going for!
Lauren – TOTALLY. I'm sure this is far healthier than a bowl of coco puffs (and most other things in the breakfast section of the grocery store!)
I love this. I have never been against a fruit cobble, pie or crumble for breakfast although yogurt or a touch of cream is a must instead of ice cream!
SwetSavoryPlanet – Yes, I think ice cream in the AM is a bit much! :)
Oh Natalie…heaven in a bowl! I would definitely be okay "spoiling" myself with this delicious little number!
I'm all for healthy dessert for breakfast! We could always start a revolution…
This is awesome! I try so hard to be good…and this is such a smart indulgence! Nicely done!
BTW – the galette was incredible!
I love how simple you've made this, without the tons of butter and sugar we usually see. I would eat this any time of day! Love sweet stuff all the time :)
Budget Gourmet Mom – I was surprised how it really felt like I was "spoiling" myself!
Three Little Piglets – Revolution? Yes, please :)
Ann – I love smart indulgences :) Keeps the cravings at bay. For a bit… Did you make the galette??
Cara – Now that you mention it… I did leave a fork in the container in the fridge and I slipped in there a few times that day and had a few bites. It's even good straight out of the fridge!
Love this breakfast crumble Natalie….will be linking back to it in my post tomorrow :)
This crumble looks like the perfect way to get any day started :)