Coconut and Almond Pear Crumble
This lighter version of the traditional crumble can be made using whatever fruit you have to hand. It's gluten-free, suitable for vegans, and makes a hassle-free midweek pudding.
From the book
You can use any fruit to make a crumble, so opt for what is available and in season. Whilst this crumble topping differs from a traditional version, it is still a lovely option for a hassle free, mid-week pudding (or breakfast).
|4||large, very ripe pears, washed, cored and diced (it’s fine to leave the skins on)|
|2 teaspoons||ground cinnamon|
|4 tablespoons||maple syrup (or runny honey)|
|4 tablespoons||light olive oil (avoid using your best extra virgin olive oil, it tastes too strong)|
Preheat the oven to 200°C/180°C fan.
Throw the diced pears into an ovenproof dish, sprinkle with 1 teaspoon of cinnamon and mix together.
Mix together the ground almonds, coconut, maple syrup and olive oil in a bowl with the remaining teaspoon of cinnamon. It should have the consistency of damp sand.
Top the pears with the crumble mixture – no need to firm or pat it down. Bake for 25 to 30 minutes, or until golden brown.