- Health advice
- Jan 05, 2018
Sugar-Free Pear and Blueberry Crumble
"This Sugar-Free Pear and Blueberry Crumble is the perfect dessert if you are after something warm and comforting to satisfy your sweet tooth after dinner. I love that most of the sweetness naturally comes from the fruit and complimented by delicious spices." - Aneka Reid
FRUIT FILLING
- 4 ripe medium pears (peeled and diced)
- 1 cup frozen organic blueberries
- 1 tbsp Organic Brown Rice Syrup
- 2 tsp fresh lemon juice
- 1/2 tsp Organic Cinnamon Powder
- Pinch of Organic Nutmeg Powder<br /><br />
CRUMBLE TOPPING
- 1/2 cup Organic Shredded Coconut
- 1/2 cup Organic 5 Grain Goodness or gluten free Organic Rolled Quinoa
- 1/3 cup Organic Pecans (roughly chopped)
- 1/3 cup Organic Raw Almonds (roughly chopped)
- 1/4 cup Organic Natural Almond Meal
- 1/4 cup Organic Coconut Oil (melted)
- 1 tbsp Organic Brown Rice Syrup
- 1 tsp vanilla extract
- 1/2 tsp Organic Vanilla Bean Powder
- Pre-heat a fan-forced oven to 170°C and place 4 standard dessert ramekins on a baking tray.
- Place the cubed pear, brown rice syrup. lemon juice, cinnamon and nutmeg in a small saucepan over medium heat and stir well to combine.
- Cook for around 5 minutes, stirring often just until pear has softened. Take off the heat and stir in the frozen blueberries.
- Distribute the pear and blueberry mixture evenly into the 4 ramekins (approximately 3/4 cup each).
- To make the crumble, add all of the crumble topping ingredients to a food processor. Process until just combined, so that the nuts have broken down a little further but are not finely ground (this is to keep a delicious chunky texture!)
- Evenly sprinkle the crumble mixture over the top of each pear-filled ramekin.
- Bake for 15-20 minutes in the oven, or until topping is beautifully golden.
- Serve warm with a generous dollop of dairy-free coconut milk yoghurt.
