Gluten Free Pear, Blueberry and Ginger Crumble

Author: Natural Food and Nutrition  

Gluten Free Pear, Blueberry and Ginger Crumble

(serves 4)



6 pears, cored and diced
1 orange,  juiced and zested
1/4-1/2 cup frozen blueberries, thawed



1 cup hazelnut/almond meal
1 tsp cinnamon (verum)
1 tsp ginger powder
1 tbsp besan (chickpea) flour
1/2 tbsp chia seeds
1/2 tsp dulse flakes (optional)
4 tsps shredded (or desicated) coconut
3 tsps rapadura sugar
1/8 tsp vanilla powder
2 tbsps butter, cubed
1/8 tsp fine sea/rock salt
Fresh blueberries (optional)
Real cream (to serve) 



Preheat oven to 180 ̊C.  Place pears, orange juice and zest in a greased glass baking dish and stir gently to combine.  Bake covered in the oven until a fork goes through the pears nicely (approx. 40-60min).  Meanwhile place crumble ingredients in a small mixing bowl rubbing butter into the ingredients with your fingertips.  Stir the blueberries into the pear mixture and sprinkle the crumble evenly over the top.  Return to the oven uncovered for a further 10-20min until golden.  Remove from oven, decorate with fresh blueberries and serve with a generous helping of real cream.


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