This is the perfect dessert if you are after something warm and comforting to satisfy your sweet tooth after dinner. I love that most of the sweetness naturally comes from the fruit and is complimented by delicious spices.
Preheat a fan-forced oven to 170°C and place 4 standard dessert ramekins on a baking tray.
Place the cubed pear, brown rice syrup. lemon juice, cinnamon and nutmeg in a small saucepan over medium heat and stir well to combine.
Cook for around 5 minutes, stirring often just until pear has softened. Take off the heat and stir in the frozen blueberries.
Distribute the pear and blueberry mixture evenly into the 4 ramekins (approximately 3/4 cup each).
To make the crumble, add all of the crumble topping ingredients to a food processor. Process until just combined, so that the nuts have broken down a little further but are not finely ground (this is to keep a delicious chunky texture!)
Evenly sprinkle the crumble mixture over the top of each pear-filled ramekin.
Bake for 15-20 minutes in the oven, or until topping is beautifully golden.
Serve warm with a generous dollop of dairy-free coconut milk yoghurt.
SHORT DESCRIPTION
This is the perfect dessert if you are after something warm and comforting to satisfy your sweet tooth after dinner. I love that most of the sweetness naturally comes from the fruit and is complimented by delicious spices.
DESCRIPTION
Preheat a fan-forced oven to 170°C and place 4 standard dessert ramekins on a baking tray.
Place the cubed pear, brown rice syrup. lemon juice, cinnamon and nutmeg in a small saucepan over medium heat and stir well to combine.
Cook for around 5 minutes, stirring often just until pear has softened. Take off the heat and stir in the frozen blueberries.
Distribute the pear and blueberry mixture evenly into the 4 ramekins (approximately 3/4 cup each).
To make the crumble, add all of the crumble topping ingredients to a food processor. Process until just combined, so that the nuts have broken down a little further but are not finely ground (this is to keep a delicious chunky texture!)
Evenly sprinkle the crumble mixture over the top of each pear-filled ramekin.
Bake for 15-20 minutes in the oven, or until topping is beautifully golden.
Serve warm with a generous dollop of dairy-free coconut milk yoghurt.
INGREDIENTS
Fruit Filling
4 ripe medium pears, peeled and diced 1 cup frozen organic blueberries 1 tbsp Organic Brown Rice Syrup 2 tsp fresh lemon juice 1/2 tsp Organic Cinnamon Powder Pinch of Organic Nutmeg Powder
Crumble Topping
1/2 cup Organic Shredded Coconut 1/2 cup Organic 5 Grain Goodness 1/3 cup Pecans, roughly chopped 1/3 cup Organic Raw Almonds, roughly chopped 1/4 cup Organic Natural Almond Meal 1/4 cup Organic Coconut Oil, melted 1 tbsp Organic Brown Rice Syrup 1 tsp vanilla extract
Method
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