Gingery Pear and Rhubarb Crumble Recipe
Zesty and comforting, this dessert is easy to put together. Pears are a fabulous source of fibre and, coupled with the nutty topping, make a protein- and nutrient-rich option. Feel free to substitute different fruits in place of the pear and rhubarb.
Serves: 6
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Gingery Pear and Rhubarb Crumble Recipe
Pears are a fabulous source of fibre and, coupled with the nutty topping, make a protein- and nutrient-rich dessert.
Servings
Prep time
Cook time
Recipe
Ingredients
- 30g coconut oil
- 135g ground almonds
- 35g walnuts, roughly chopped
- 1 tsp vanilla
- 1 tbsp maple syrup
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- Approx. 500g pears, cored & diced
- Approx. 200g rhubarb, diced
- ½ tsp ground ginger
- ½ tsp orange zest
- Yoghurt or coconut yoghurt, to serve
Method
- Preheat oven to 180°C.
- Combine coconut oil, almonds, walnuts, vanilla and maple syrup in bowl and mix together well. Place bowl in fridge while prepare fruit.
- Place pear and rhubarb in saucepan with 1 tbsp water over low–medium heat. Add ginger and orange zest, stir though and cook until pear is just tender, around 8 mins.
- Take small ovenproof dish (I used 20cm × 13cm) and pour in fruit. Sprinkle over crumble to cover fruit and place in oven.
- Cook for around 25–30 mins on 180°C, or until golden. Serve with yoghurt or coconut yoghurt, as desired.
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