Divide the pears and blueberries between 4 large ramekins and sprinkle with 2 tablespoons of the sugar.
Sift the flour and baking powder together into a bowl and stir in the ground almonds and 2 tablespoons of the remaining sugar. Add the spread and rub in with the fingertips. Stir in the almond milk to make a sticky dough.
Dot small spoonfuls of the dough over the fruit and sprinkle over the remaining 1 tablespoon sugar and the flaked almonds. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25–30 minutes until the fruit is soft and the topping is golden.