2 Spoons/ Dessert

Pear, Ginger & Blueberry Crumble with Walnuts & Almonds

The perfect accompaniment to a Sunday roast. The pears and blueberries work so well with the ginger; and the walnut and almond crumble topping is deliciously moreish.

Fibro Food Fairy

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Refined sugar free
• Soya free
• Vegan

Pear, Ginger & Blueberry Crumble with Walnuts & Almonds

1 Spoon2 Spoons3 Spoons4 Spoons5 Spoons (No Ratings Yet)
Loading...
By Fibro Food Fairy Serves: 6
Prep Time: 10 minutes Cooking Time: 1 hr – 1hr 15mins

Quite filling on its own, but even better with ice cream or custard

Ingredients

  • Fruit filling:
  • 6 pears (tinned or fresh) drained peeled and chopped
  • 125g frozen blueberries defrosted
  • 2 tablespoons cornflour
  • 60ml ginger syrup or maple syrup
  • 1 tablespoon lemon juice
  • Crumble Topping:
  • 140g walnuts
  • 120g almonds
  • Handful of seeds, any type (optional)
  • 90g gluten free oats
  • 60ml rice bran oil or olive oil
  • 60ml ginger syrup or maple syrup
  • Serve with dairy free custard or ice cream

Instructions

1

Preheat fan-assisted oven to 140° C.

2

Place the chopped pears, blueberries, cornflour, syrup and lemon juice into a bowl and stir to combine. The cornflour will absorb any excess liquid from the filling whilst cooking. Divide the mixture into six , small ovenproof dishes.

3

To make the crumble topping blitz the nuts and seeds (if using) in a food processor. Transfer to a bowl and mix through the gluten free oats, oil and syrup. Place the crumble mixture on top of the fruit filled dishes.

4

Bake in the oven uncovered for an hour. If using fresh pears, cover the dishes with foil and bake for a further 15 minutes to ensure that the pears are cooked through and soft.

5

Allow to cool for a minute or so before serving with dairy free custard or ice cream.

You Might Also Like

No Comments

Leave a Reply