• 2 large ripe pears, peeled, cored and chopped
  • 200 g (7 oz) blueberries
  • 5 tablespoons caster sugar
  • 175 g (6 oz) plain flour
  • 1 teaspoon baking powder
  • 50 g (2 oz) ground almonds
  • 25 g (1 oz) vegan spread, diced
  • 150 ml (5 fl oz) almond milk
  • 25 g (1 oz) flaked almonds

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.

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