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Grain free pear and blackberry crumble with a seed crust

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Mug crumbles for your mum this Mother’s Day? Traditionally, crumble toppings are made from flour or oats but I’m shaking things up a bit. In place of the grains I’ve used pecan nuts and mixed seeds in this grain free pear and blackberry crumble. Seeds and nuts are packed full of healthy omega 3 fatty acids which I love!

You just don’t need all the refined sugar of a normal crumble either. It’s not good for your gut health. Fruit is naturally sweet enough so this is one healthy take on a big classic. Let me know what you think.

Top this grain free pear and blackberry crumble with a big dollop of coconut yoghurt like my favourite from Coyo or for an extra probiotic boost, coconut kefir yoghurt from Rhythm.

Serves 2


  • 370g of pears (roughly 4 pears)
  • 150g of blackberries
  • 90g of pecans
  • 30g of mixed seeds (I used sunflower and pumpkin)
  • 10g of coconut oil


Preheat the oven to 180C.

Peel the pears and chop into cubes, discarding the core.

Place the pears and half the blackberries in a pan. Add 2 tablespoons of water and cook on a medium heat with the lid on for 3 – 4 minutes.

Once the fruit has softened, remove the lid and let the liquid reduce for a further 4 minutes. You want them soft but not mush as they’ll continue cooking in the oven and place your stewed fruit, and the rest of the raw blackberries into an ovenproof bowl.

Make the crumble mixture by blitzing the nuts and seeds in a high speed food processor until fine, rub in your chosen fat. You really don’t need much fat like a normal crumble as the nuts contain plenty of oil so it’s just for taste. Sprinkle evenly over your fruit.

Bake for 15 to 20 minutes, or until the top is golden and the fruit is bubbling up at the sides.

Serve your grain free pear and blackberry crumble with good-quality coconut yoghurt, or Greek yoghurt if you prefer.





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