Blueberry and Pear Crumble with Chocolate and Almond Pulp

Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 small ramekins

A crumble is one of the easiest and quickest desserts to prepare. There must be a million different recipes and variations on this dessert, but for a change from the classic apple crisp, try this recipe with fresh blueberries, pears, and 70% cacao dark chocolate. This recipe also provides yet another way to use up almond pulp leftover from making homemade almond milk. The almond pulp is dried in the oven for about 10 minutes and mixed with the flour of your choice to make a crunchy topping that's naturally gluten-free. This mix could also be mixed in or used to top cakes and other pastries. You can also make this dessert using only almond pulp! It's best served when it's still warm, when the pears are soft and the chocolate is melted.

Discover other ways you can use almond pulp over on our blog!


How It's Made


  • ¾ cup of almond pulp (leftover from making almond milk)
  • 2 tablespoons of spelt flour or all-purpose gluten-free flour
  • 1 tablespoon of oat flakes (gluten-free if needed)
  • A handful of almonds
  • 3 tablespoons of maple syrup
  • 3 teaspoons of coconut oil
  • 1 pinch of sea salt
  • ¼ cup of 70% dark chocolate chips
  • ½ cup of fresh blueberries
  • 3 pears


  1. Preheat the oven to 325°F. Cover a baking sheet with parchment papers and spread the almond pulp evenly over it. Bake for 10 to 15 minutes, stirring every 5 minutes. This step is meant to dry out the almond pulp a little bit, not to make it crunchy, so check it frequently.
  2. Coarsely chop the almonds. Remove the almond pulp from the oven and pour into a large bowl. Add the flour, oatmeal, chopped almonds, maple syrup, coconut oil, and salt. Stir the mixture until it achieves a sandy texture.
  3. Add the chocolate chips and mix again. 
  4. Cut the pears into a small dice and mix with the blueberries. Split the fruit mixture between 6 ramekins, covering with the almond and chocolate topping. Bake for 30 minutes at 350°F.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.