It’s cool outside and everyone is feeling like they need a little comforting. This “dessert” is perfect, but please don’t relegate it to an after dinner treat. This baby has turned up as breakfast for us, morning/ afternoon tea and why not, when all of the ingredients are nourishing and together create a great macro balanced dish. A true winter warmer…..
Ingredients
- 4-5 pears (or can also use apples or a combination of both), core removed and thinly sliced
- 1/4 cup blueberries (we use frozen, but fresh works too)
- 1 1/2 cup oats
- 1/2 cup desiccated coconut
- 1/2 – 1 cup nuts and seeds, roughly chopped (use whatever combo you have – we used almonds, hazelnuts, cashews, pecans, pepitas, sunflower seeds, and sesame seeds)
- 1/4 cup melted coconut oil (or organic butter)
- 2 tbsp rice malt syrup (or honey, or maple syrup)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract (pure vanilla)
Method
Pre heat oven to 170 degreeC.
Grease the bottom of your baking dish with coconut oil or butter, then cover the base of your baking dish with sliced pears. Spread the blueberries throughout and sprinkle cinnamon over fruit.
In a separate bowl, mix the remaining ingredients. until well combined.
Pour the oats mixture over the top of the fruit, in the baking dish and spread evenly.
Pop the crumble into the preheated oven. Leave in oven for 15-25 mins or until pears are cooked through and top is brown slightly.
Serve warm with a big dollop of yoghurt or vanilla ‘nice cream’.
To make the ‘nice cream’, we use frozen fruit (any or all of banana, pear, frozen berries and some frozen zucchini – if your game!). Pop frozen fruit into high speed blender, add 1-2 tbsp of yoghurt (optional – but will make it a little smoother), 1-2 scoops vanilla protein powder. Blend on high for 60 secs until it forms an ice cream-like consistency. Add a big dollop to your crumble…. delish 😉
