Thursday, 10 November 2016

Pear & Blackberry Oat Crumble



I love winter and to me there is nothing better than a warming Sunday roast dinner followed by a crumble for pudding. What's great about this crumble is that not only is gluten free and also a healthy take on the original crumble, it takes barely any time at all to put together. It's even great for breakfast (that's if there's any left overs!) with a dollop of soya yoghurt or even coconut yoghurt.

What you'll need:
-4 pears
-1 punnet of fresh blackberries
-1tsp agave nectar
-1tsp water
-150g gluten free oats
-100g ground almonds
-50 flaked almonds
-3tbsp agave nectar
-1/2tsp cinnamon


How to make:
Pre-heat your oven to 180 fan.

> Start by peeling and chopping the pear into small chunks and placing into a pan along with the teaspoon of agave and the water. Once the pear has softened ever so slightly, add in the blackberries to soften. This should take up to 8 minutes or so.

> Whilst the fruit softens create your crumble topping by mixing the oats, ground almonds, chopped flaked almonds, cinnamon and agave nectar. Give it all a good mix together so the agave nectar is distributed evenly.

> Then simply place the fruit into a oven proof dish and cover with the crumble mixture evenly. Bake for around 15-20 minutes.

> Finish by sprinkling with some raw oats for decoration and a rustic look. Serve with a dollop of soya cream or dairy free ice cream.

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Photography: Karuna Clayton - http://www.karunaclaytonphotography.com/
Stylist: Camilla Wordie - http://camillawordie.com/
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