My gluten free pear and blackberry crumble is a great summery dessert that is so simple and quick to make. I hope you enjoy it and let me know your thoughts by commenting below…
100 g Blackberries
2 tbsp Coconut Oil or Butter
2 tsp Cinnamon
1 Vanilla Bean Pod
4 tbsp Maple Syrup
1 Pinch of Salt
70 g Oats
STEP 1: PREHEAT OVEN
Preheat the oven to 160 C (fan).
STEP 2: COOK PEAR AND BLACKBERRIES
Heat 1 tbsp of oil in a pan. Slice up the pear into slithers (removing the core) and add the pear and berries to a pan. Cook on a low heat for a few minutes stirring. Add in 1 tsp of cinnamon, 2 tbsp of maple syrup and the vanilla pod. Let this cook for 10 minutes until the pear is cooked through.
STEP 3: STIR IN OATS AND COMBINE
In a separate pan, melt the coconut oil, and then take off the heat. Stir in the oats, 2 tbsp of maple syrup, 1 tsp of cinnamon, and a pinch of salt and stir well until fully combined.
STEP 4: COOK AND SERVE
With a spatula, scrape the fruit into 4 small or 2 large ramekins. Spoon over the crumble topping and pop the ramekins into the oven for 20-25 minutes. Take out and serve.
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