Pear-Blueberry Crumble with Poached Pears and Vanilla Cream

Mix flour, rolled oats, almonds, 150 g butter, 100 g sugar, and 8 g vanilla sugar until a crumbly consistency is achieved, then set aside. Optionally, you can add some cinnamon.

In a bowl, mix 530 g pears (sliced thinly), 100 g blueberries, 50 g sugar, 8 g vanilla sugar, lemon juice, and 20 g pudding powder.

Preheat the oven to 180 °C top/bottom heat. Grease a baking dish (approx. 24–26 cm diameter) with a little butter.