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
Simply Good For You
Delicious and unashamedly straightforward dishes for everyday life.
Full of simple, fresh, and uplifting recipes to suit every dietary need.
From healthy breakfasts to weeknight dinners.
Introduction
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).
Ingredients
| 4 | large, very ripe pears, washed, cored and diced (it’s fine to leave the skins on) |
| 2 teaspoons | ground cinnamon |
| 125g | ground almonds |
| 125g | desiccated coconut |
| 4 tablespoons | maple syrup (or runny honey) |
| 4 tablespoons | light olive oil (avoid using your best extra virgin olive oil, it tastes too strong) |
Method
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.
