| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
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Ingredients
Cinnamon Crumble
- 1/3 cup all purpose flour
- 2 tablespoons brown sugar packed
- 1 tablespoon white sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter melted
Pear Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon Salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1/2 cup milk
- 2 eggs beaten
- 2 teaspoons vanilla extract
- 2 pears peeled and sliced
Blackberry Compote
- 2 cups frozen blackberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Ingredients
Cinnamon Crumble
Pear Muffins
Blackberry Compote
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Instructions
For the Crumble
- Prepare the topping by combining the dry crumble ingredients in a medium bowl using a fork. Then, pour the melted butter into the mixture and with the fork or by using your hands, combine the mixture into a crumbly topping.
- In a nonstick pan over medium heat, cook the crumble topping until golden brown and crispy, about 7-10 minutes.
For the Muffins
- In a medium bowl, combine all-purpose flour, baking powder, cinnamon, and salt. Set aside. In a separate bowl, combine oil, brown sugar, white sugar, milk, eggs, and vanilla.
- Gradually add the flour mixture into the wet mixture until just combined, careful not to over mix. Gently fold in chopped pears.
- Divide batter into the prepared muffin tins, filling them about ¾ full. Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool prior to serving.
For the Compote
- Add the compote ingredients to a pot, stir and bring to the boil.
- Allow it to boil for about 5 minutes, stirring often to stop it from burning.
- Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools. Cool slightly before adding on top of the muffins. Top with the crumble and enjoy!
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