Pear, blackberry and hazelnut Crumble

Dairy Free

Suitable For Vegans

Refined Sugar Free

Desserts

Pear, blackberry and hazelnut Crumble

6 Servings

35mins

Moderate

Is there anything quite as lovely as a warm crumble on a cold night? Ineke's Pear, Blackberry and Hazelnut Crumble uses berries that were picked and frozen during the blackberry season and is a wonderful way to enjoy them. Serve with a dollop of something creamy and delicious like our simple custard recipe.

IngredientsMethod

Ingredients

2 large ripe pears

½-1 cup of blackberries

2-3 tbsp water

½ cup sunflower seeds

½ cup roasted hazelnuts

3 tbsp coconut oil

1/3 cup desiccated coconut

1 tsp cinnamon

¼ cup purevia brown sugar (erythritol or coconut sugar)

Method

Core your two pears and slice into thin lengths. In a small frying pan, add your pears and top with blackberries. Add in the water and turn onto a low heat to simmer until the pears are just cooked. About 5 minutes.

In a processor, add the sunflower seeds, hazelnuts and coconut. Process well until finely chopped. Add in the brown sugar and the cinnamon followed by the soft coconut oil. Process/Pulse until it comes together when pressed. Sprinkle over the top of your fruit. This can be eaten as it is, or lightly baked in the oven for 10-15 minutes at 150C

Enjoy with coconut yoghurt or custard.

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Pear, blackberry and hazelnut Crumble

Pear, blackberry and hazelnut Crumble

Ingredients

Method

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