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This Pear Cranberry & Hazelnut Crumble is a healthier crumble option using whole wheat flour, almond flour and coconut sugar!

Pear Cranberry & Hazelnut Crumble

  • Author: Kelsey




  • 2 lbs pear, about 4, cut into cubes
  • 1 cup cranberries, fresh or frozen
  • c coconut sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ tsp nutmeg


  • ½ cup almond flour
  • ¼ c whole wheat flour
  • ¼ c coconut sugar
  • ½ c hazelnuts chopped
  • ¼ teaspoon salt
  • 6 tbsp butter or vegan butter chopped


  • Preheat oven to 350, spray an 8X8 pan or deep dish pie plate.
  • Combine pears, cranberries, coconut sugar, cornstarch, lemon juice and nutmeg, set aside.
  • In a separate bowl combine almond flour, whole wheat flour, coconut sugar, chopped hazelnut and salt. 
  • Chop butter into cubes. 
  • Add both dry ingredients and butter into the food processor until crumbly and the butter is just about the size of a pea. 
  • Pour filling ingredients into dish and make sure its spread evenly.
  • Top with the flour and butter mixture covering completely .
  • Bake for 40-50 min.
  • Remove when top is golden brown with some bubbling on the edges.