I realised that I had a lot of leftover pears from making chutney that wouldn't get eaten in time and I thought how nice it would be to have a pear crumble for dessert this evening. However, I save indulgent desserts for the weekend and work hard on my nutrition during the week so I needed to come up with a different take on the well-loved recipe.
Inspired by a savoury recipe by Dale Pinnock that is essentially a delicious ratatouille crumble where the topping is made with oats and cheese, I thought I'd have a crack at a sweet version. It turned out so well that I thought I'd put the recipe down so others can enjoy it.
The children had their crumble with apricot fromage frais, whilst John and I had Greek yoghurt. It is particularly satisfying despite lacking the butter, sugar and fat that gives the good old crumble its deliciousness. I'm not telling you that I'd never look back but it was a nutritious and tasty alternative that brightened a weekday meal. It is also vegan for those interested. Give it a go!
5 large pears
1 tsp mixed spice
1 tbsp maple syrup
1 tbsp fruit juice (I used orange)
1 cup of rolled oats
1/2 cup desiccated coconut
1/2 cup ground almonds
2 tbsp flaked almonds
1 tbsp mixed seeds
2 tbsp coconut oil (melted)
1 tsp vanilla extract
1 tsp maple syrup
Peel and chop the pears and arrange in an ovenproof dish (approx. 30x20cm).
Add the mixed spice, fruit juice and maple syrup and stir the fruit to combine and coat well.
Mix all crumble ingredients together in a bowl, adding the melted coconut oil last to bring the mixture together.
Top the fruit filling with the crumble topping and bake in a pre-heated oven (180 degrees) for 25 minutes or until fruit is bubbling and the topping is browned.
The fruit still has a slight bite to it, which I like. If you prefer a softer consistency you could always stew the fruit filling for a short while on the hob before putting it into the ovenproof dish.