I admit it: I have a sweet tooth. Sometimes I crave a sweet treat at the end of a long day. I try to limit my indulgences to once a week and keep them gluten-free. This one is full of pears and blackberries (or raspberries if you prefer), and is accompanied by a crumble made with gluten-free oats and almonds. The crunch of the crumble is the perfect balance to the tender and juicy fruit. I hope you enjoy this recipe as much as I do!
Pear & Blackberry Crumble
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| Servings |
| 4 |
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Pear & Blackberry Crumble
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Ingredients
Filling
- 2tablespoons organic coconut palm sugar
- 1tablespoon oat flour
- 1/2teaspoon cinnamon
- 4 pearspeeled and sliced thin
- 1cup blackberries
Crumble
- 1/2cup gluten-free oats
- 1/2cup organic coconut palm sugar
- 1/4cup almonds
- 2tablespoons organic coconut oil
- 1tablespoon water
Servings:
Instructions
- Preheat oven to 400 degrees. In a large bowl combine sugar, flour and cinnamon.
- Add pears and gently mix until all are coated. Gently fold in the blackberries.
- Divide filling evenly between 4 ramekins. Each ramekin should be over-filled as they will settle slightly after baking. Set aside.
- In a food processor combine oats, sugar, almonds and coconut oil to make crumble. Slowly add water while pulsing.
- Evenly distribute crumble on top of the filling and bake for 20-25 minutes. Crumble should be lightly brown but take caution not to let the crumble burn.
- Remove from oven and let cool. Serve warm.
