Pear and Blueberry Crumble with Vanilla Cream

For the crumble, mix 150 g flour, 100 g rolled oats, 50 g ground almonds, 150 g butter, 100 g sugar, 8 g vanilla sugar, 8 g cinnamon sugar, and 40 g honey until a crumbly consistency is achieved. Set aside.

For the filling, combine 530 g pears (sliced thinly), 100 g blueberries, 50 g sugar, 8 g vanilla sugar, 15 ml lemon juice, and 20 g pudding powder in a bowl.

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