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Pear & Blackberry Crumble

June 1, 2015 by Dawna Stone

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!

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Pear & Blackberry Crumble
  • CourseDessert
Servings
4
Servings
4
Pear & Blackberry Crumble
  • CourseDessert
Servings
4
Servings
4
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
  1. Preheat oven to 400 degrees. In a large bowl combine sugar, flour and cinnamon.
  2. Add pears and gently mix until all are coated. Gently fold in the blackberries.
  3. Divide filling evenly between 4 ramekins. Each ramekin should be over-filled as they will settle slightly after baking. Set aside.
  4. In a food processor combine oats, sugar, almonds and coconut oil to make crumble. Slowly add water while pulsing.
  5. 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.
  6. Remove from oven and let cool. Serve warm.
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Filed Under: Dairy-Free, Desserts, Gluten-Free, Recipes, Vegan, Vegetarian, Wheat-Free

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