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Pear & Strawberry Graham Crumble

Pear & Strawberry Graham Crumble
Christopher Mohs

If you are a regular reader of Pumpernickel&Rye you know that I have a deep love for fruit crumbles. It’s such an easy dessert that can be made anytime during the day, popped in the fridge and then dropped into the oven as soon as dinner comes out. 45 minutes later you have the perfect bubbly dessert that is just begging for a big scoop of vanilla ice cream or just enjoyed warm.

As you have guessed from the recipes on this site, I like to get creative with the classic ingredients and this recipe is no different. I just love the combination of strawberries and pears and there isn’t much you can do to elevate this outside of a small dash of that classic nordic spice, cardamom – which I joyously added to my fruit base. But the real magic in this recipe is what I did with the crumble topping. The secret? That wonderful warm flavor of graham flour.

Pear Strawberry GraGrahamCrumble

As I’ve mentioned before, I have numerous glass storage containers filled with different kinds of flours, seeds, and grains and I just love reaching for these jars to add a little extra something to my baked goods. I think you’ll agree that swapping out some regular flour for graham flour is an extra special touch worth of this dessert. What other flours might you suggest? Drop your ideas in the comments below.

Enjoy the yum!
Christopher Mohs Signature

Pear & Strawberry Graham Crumble

Serves 2-4


1 Pear cubed
6 Strawberries (hulled and halved)
1 tbsp Flour
1 tbsp Almond Milk
1/2 tsp Crumble Spice (4 parts Ground Cinnamon to 1 part Ground Cloves)
1/4 tsp Cardamom
1 tbsp Sugar

Graham Crumble Topping
6 tbsp Melted Butter
1/4 cup Oats
1/4 cup Flour
1 tsp Flax Seeds
2 tbsp Graham Flour
1 tbsp Sugar


In a medium bowl, add in all fruit filling ingredients and stir together.  Divide into individual ramekins or one small baking dish. In the same bowl, now emptied, mix together dry ingredients for the crumble topping and then add butter and mix until crumbles form. Add extra graham flour 1 tsp at a time if mixture is too wet.

Spread crumble topping over the top of your fruit base, and then bake at 350 degrees F for 45-60 minutes or until bubbly. Remove from the oven and allow to cool for about 10 minutes before serving.