Ginger, cinnamon, and a hint of nutmeg, folded into naturally sweet fruit and whole-grain (or gluten-free) oats feels wholesom & satisfying.

Pro tip: prep it the night before, pop it in the oven in the morning, and suddenly you’re a breakfast hero. Serve it with a dollop of yogurt, lightly sweetened whipped cream, or some dairy free ice cream, depending on which way you want to swing.

Why You'll Love This Pear Crumble Recipe

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!

Ingredients for Healthy Pear Crumble

• Pears
• Lemon juice
• Maple syrup
• Ground ginger
• Ground cardamom (or Cinnamon)
• Melted butter
• Rolled oats (quick oats would also work)
• Sliced almonds
• Buckwheat flour (wheat, almond or coconut flour would work, too)
• Milled flax
• Raw sugar

How to Make Pear Crumble With Oats

1. Preheat oven to 350°F (180°C).
2. 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.
3. Combine the topping ingredients in a small bowl and mix well. Sprinkle evenly over the pears.
4. Bake for 25-30 minutes or until the juices that have collected at the bottom of the pan are bubbly.
5. Serve with Greek yogurt and a drizzle of honey or maple syrup.

Pear Crumble Recipe Variations

You could also make this with chopped apples, peaches, or berries. Just adjust the spices to suit your taste.

What to Serve With Baked Pear Crumble

This fruity fall favorite stands well on it’s own, but it would also be delicious as part of a breakfast spread along with some Berry Salad, Chia Seeds Pudding with Coconut Milk, Green Smoothie Drink, or Bacon and Sweet Potato Hash for a savory option.

Topping Suggestions

We love pear crumble with Greek yogurt and a tiny drizzle of maple syrup ontop.

How to Store Baked Pear Crumble

Leftovers can be stored for 3 days in an airtight container.

Leftovers can be frozen for up to 2 months.

How to Reheat Pear Crumble

To reheat this crumble, you can microwave a portion few about one minute, or warm it in a preheated oven for 8-10 minutes.

More Easy Fruit Desserts on Perry's Plate

If you like this recipe, try another one of my desserts with fruit! Some are naturally sweetened and could also be passed off as breakfast. (I love when that happens.)

Apple and Cranberry Crisp

Paleo Apple Crumble

Apple-Pomegranate Breakfast Crumble

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Pear Crumble With Oats

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

If you have a plethora of pairs, this is a great way to use them up in a delicious, sweet breakfast!

4.5 Stars (13 Reviews)

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Ingredients

• For filling:
• 4-5 pears, cored and chopped (peeling optional)
• 1 Tablespoon lemon juice
• 1 Tablespoon maple syrup
• 1 teaspoon ground ginger
• ⅛ teaspoon ground cardamom (or ¼ teaspoon cinnamon)
• For topping:
• 4 Tablespoon melted butter
• 1 cup gluten-free old-fashioned rolled oats (quick oats would also work)
• ¼ 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

1. Preheat oven to 350 degrees F.
2. 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.
3. Combine the topping ingredients in a small bowl and mix well. Sprinkle evenly over the pears.
4. Bake for 25-30 minutes or until the juices that have collected at the bottom of the pan are bubbly.
5. 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.

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I can't believe how my kids wolfed this Brussels sprout hash. They don't even like Brussels!

This is a great combination of recipes that I whipped up for dinner last month. After we had it again for breakfast a week or two later and decided it's just as good (if not better) than in the morning. Hearty buckwheat crêpes filled with Gruyére alongside a fried egg and a mound of smoky brussels sprouts hash -- recipes from two separate sources, but meant to be together. My kids loved it, too -- even the brussels sprouts.

Speaking of brussels sprouts. . .  I had my very first one about two years ago at a salad bar and I promptly (and discreetly) spit it out. I gave them another chance during a Thanksgiving dinner where my sister-in-law brought a roasted brussels sprouts dish. It was all I could to not to eat the whole pan. (I've decided I'll eat anything roasted!) And lately I've noticed a lot of shredded brussels sprouts recipes popping up and loved those, too! I'm a convert. A recent one, but a solid one.

You can find buckwheat flour (as well as whole wheat pastry flour) in well-stocked grocery stores or those with a bulk section. We love its nutty flavor in pancakes, too. (Plus it's gluten-free!)

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If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Buckwheat Crêpes with Fried Eggs + Sauteed Brussels Sprouts Hash

Yield: Serves 4

This might be my all-time favorite breakfast. I love the nuttiness of the crepes combined with the salty-sweet hash and creamy eggs. It's the ultimate breakfast trifecta.

No Ratings

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Ingredients

• For the crêpes:
• ¾ cup water
• ¾ cup milk
• 3 eggs
• ½ cup buckwheat flour
• ¾ cup gluten-free flour blend
• ¾ teaspoon salt
• 3 Tablespoons melted butter, plus extra for the pan
• a couple handfuls of grated Gruyére or Swiss cheese
• 1 or 2 eggs per person
• salt and black pepper
• For the hash:
• 1 pound brussels sprouts
• 1 Tablespoon butter
• 1 Tablespoon avocado oil
• 3 ounces chopped smoked ham (I used uncured deli ham) or cooked & crumbled bacon
• 1 large garlic clove, minced
• ⅓ cup low-sodium chicken broth

Instructions

1. For the crêpes: Put the water, milk, eggs, flours, salt, sugar, and 3 T melted butter in a blender and blend until smooth (or whisk together in a bowl until smooth). Scrape down the sides of the jar as necessary. Let it rest for about 15-20 minutes so the bubbles can subside.
2. Bring an 8-inch nonstick skillet to medium heat and wipe a little butter over the surface. Add about ¼ cup of batter to the pan and swirl it around until the entire surface of the pan is covered. Cook over medium heat until bubbles begin to break the surface and the edges appear dry, about 2 minutes. You should be able to flip it over really easily. Flip and cook for another 30 seconds.
3. Slide the crêpe onto a serving plate and continue with the rest of the batter, stacking the crêpes once cooked. (TIP: This can be done a day or two in advance. Cover and chill until ready to proceed.)
4. Grate a little cheese over each crêpe and fold it loosely into quarters. Melt a bit of butter in a large nonstick skillet and add the cheese-filled crêpes. Cook on both sides, over medium heat, until hot and slightly crisp around the edges. Cover crêpes to keep warm while you prepare the eggs. (Or do them at the same time, if you have the speed and coordination.)
5. Melt another bit of butter in a nonstick skillet. Break eggs, season with salt and pepper, and cook them as you like.
6. To prepare the hash: Trim tough root ends from brussels sprouts. You can either shred them up with a sharp knife or quarter them, then throw them in a food processor for a few pulses until shredded. (TIP: This can be done a day ahead. Cover and chill until ready to use.)
7. Melt butter with oil in a large, deep skillet over medium heat. Add ham (or bacon bits); saute until golden, about 3 minutes. Add garlic; cook and stir another 30 seconds. Add shredded brussels sprouts and broth; saute until crisp-tender, but still bright green, 3-5 minutes. Season to taste with salt and pepper.
8. Transfer to a serving dish. Arrange three crêpes on each plate and lay the egg and hash alongside. 

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Buckwheat Crepes, Fried Eggs, and Brussels Sprout Hash appeared first on Perry's Plate.