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Pomegranate Pear Crumble Cups

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  • 4 bartlett pears, peeled and cubed
  • 3 tablespoons granulated sugar
  • 1/2 tablespoons whole wheat pastry flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 3/4 cup pomegranate arils, 1 large pomegranate


  • 2/3 cup oats
  • 1/3 cup loosely packed brown sugar
  • 1/3 cup crumbled gingersnap cookies
  • 1/4 cup whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • pinch of cardamom
  • 1/2 stick, 1/4 cup softened unsalted butter
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees F.
  • In a large bowl, toss pear cubes with sugar, flour, cinnamon and cardamom. Once thoroughly mixed, toss in pomegranate seeds and let sit while you make the crumble.
  • In a bowl, combine oats, brown sugar, gingersnaps, flour, cardamom and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork or your hands until it becomes clumped together. Spray 4 ramekins with non-stick spray, then add an equal amount of pears/pomegranate in each. Layer crumble mixture on top of each pear cup. Bake for 25-30 minutes, or until crisp is golden brown. Serve hot and with ice cream if desired. Garnish with additional pom arils.


[crumble from my blueberry balsamic crisp]

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