Pear Blackberry & Pecan Custard Crumble Pie

Pear Blackberry & Pecan Custard Crumble Pie

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Preparation time: 40min

Baking time: 30min

SF, DF, VG, Great for Kids

I wanted to create something just a little bit more fancy than a crumble but simple enough for all of you to make in your own kitchens.

Layers of stewed pear and blackberry topped with the most delicious pecan custard all encased in a sweet maple pastry and covered in a sweet and salty crumble…utter autumnal heaven.

I am so delighted by how this delicious pudding has turned out. It is as comforting as being wrapped in a blanket, sitting on the sofa in front of an open fire. Enjoy with generous amounts of oatly cream or my cashew cream and sugar free jam (I use St Dalfour) on top.

Enjoy my lovelies!


Sweet Pastry

  • 180g Spelt Flour (For GF use Quinoa or Buckwheat Flour)
  • 90g Ground Almonds
  • 45g Desiccated Coconut
  • 1/4 Tsp Sea Salt
  • 60ml Olive Oil
  • 60ml Maple Syrup
  • 60ml Water (You may need a tsp or 2 more but start with 60ml first)

Stewed Fruit Filling

  • 750g Pears
  • 80g Raisins
  • 140ml Apple Juice
  • Pinch Sea Salt
  • 1/2 Tsp Cinnamon
  • 2 Tbsp Arrow Root or Kuzu

Custard Filling

  • 200g Pecans
  • 350-400ml Almond Milk
  • 5g Agar Agar Flakes
  • 2 Tbsp Arrow Root or Kuzu
  • 80ml Maple Syrup
  • 1 Tsp Vanilla Powder

Crumble Filling

  • Sea Salt
  • 200g Rolled Oats
  • 100g Ground Almonds
  • 80ml Maple Syrup
  • 4 Tbsp Solid Coconut Oil


– Pre-heat your oven to 180 Degrees C
– First put the pecans in a bowl and cover with almond milk
– Grease a 9″ tart tin and set aside
– Now begin with your pastry. Sieve flour into a large mixing bowl and then add remaining dry ingredients
– Then add the oil, syrup and the water slowly and begin mixing it. As it starts forming small broken up pieces of dough, this is a good time to get your hands in the bowl and begin bringing it all together
– Begin forming a nice ball of springy dough – if it is too wet add a little more flour if it is too dry then add 1tsp of water at a time while mixing it together with your hands
– Once the dough is formed, take it out of the bowl and sprinkle flour on a flat kitchen surface for rolling
– Then roll out all the dough until it is the right size for your tart case and 1/2 cm thick. After oiling your tart tin lay the dough in the tin and gently press down with your fingers
– If you have any left-over dough then you can wrap it in cling film and keep it in the freezer for month ready to make more, another day!
– Once your tart(s) pastry is ready put to one side until ready to fill
– Now begin making your fillings
– For the stewed fruit: Peel, decore and chop the pears into 1 inch chunks
– Add the pears, raisin, apple juice and sea salt to a heavy based pan. Bring to the boil and then lower heat and simmer for 15mins.
– Once soft, add the cinnamon and mix. In a glass, dissolve 2 tbsp of arrowroot/kuzu in 4 tbsp room temperature/cold water. Once fully dissolved, add the mix to the bubbling stewed pears and stir really well while it thickens. Turn off the heat and set aside
– For the pecan custard: Put the soaking pecans and almond milk into a high speed blender and blend until you get a really thick consistency, like double cream
– Transfer to a pan and add the maple syrup, vanilla, pinch of salt and 3 tbsp Agar flakes. Turn to medium heat and stir frequently until the agar flakes have dissolved, about 5-7mins. If it is getting very thick, add another 100ml almond milk
– Dissolve another 2 tbsp kudzu/arrow root in 4 tbsp water and once fully dissolved, add to the custard mix and stir frequently until it thickens to a nice thick custard consistency
– For the crumble: Add all the dry ingredients to a bowl and stir. Melt the coconut oil and add it to the bowl. Mix together using your hands or spoon until well combined
– Now start building your pie
– Take your pastry and scatter a thin layer of oats on the bottom surface
– Pour in your fruit mix until 3/4 full to the top
– Next pipe or spoon the custard over the fruit mix
– Cover the whole top surface with crumble making sure there are no gaps (best to do with your hands)
– Put in the oven for 30mins, check after 20mins to check that your crumble topping is not burning as every oven is different
– Once topping is golden brown, take out of the oven. Either eat immediately hot or leave to cool for 15 minutes and then eat
– Serve with generous amounts of oatly cream or my cashew cream and a dollop of sugar free jam on top (I use St Dalfour)

Enjoy! xx


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