Mini Pear Crumble Cakes

Updated: May 16, 2019

I am going to start off by saying that this is not the healthiest of recipes on this website, but it tastes just too good to not share with you all.

I often change old fashioned recipes to make them more modern and more healthy. The one sweet recipe that I refuse to do this to is a crumble. Seriously whoever says that a crumble topping made with oats tastes as good as a crumble made with sugar and butter is a tad delusional in my humble opinion.

As this is a crumble recipe I am not going to apologise for the sugar and butter overload, but I do suggest that this is not something you eat every day of the week - and if your school has a strict lunchbox policy then this is one that you may want to leave for the holidays or for weekends!

Prep 15 min // Cook 30 min



1 cup raw sugar

2 eggs

2 cups plain flour

2 tsp baking powder

115g melted butter

1 cup milk

3 pears peeled and diced

Crumble Topping

1 cup plain flour

½ cup brown sugar

½ cup caster sugar

1 tsp ground cinnamon

½ cup unsalted butter at room temperature



  1. Preheat oven to 180 degrees then lightly grease a large muffin tin and set aside.

  2. Add all the ingredients (except the pears) to a mixing bowl and mix well to combine.

  3. Add the pears in and gently fold in.

  4. Pour into the prepared large muffin tin and set aside.


  1. Combine all the ingredients into a bowl and using a fork, combine until mixed through and crumbly.

  2. Top the cake batter with the crumble mix and bake in the oven for approximately 30 minutes until cooked through.

Serve hot with ice cream or let it cool and have as it as an afternoon snack.

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