Pear and Blackberry Crumble ( Gluten-Free, Vegan)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY-FREE II SESAME FREE II NIGHTSHADE FREE II EGG FREE II FISH FREE II SHELLFISH FREE
This deliciously nourishing fruit crumble is incredibly comforting to eat. I used an oat topping with almond flour, seeds, and buckwheat. It tastes so good that you will find it hard to believe it’s really healthy. It’s like a warm hug in a bowl and perfect for a cold day.
I serve it hot with coconut yoghurt, but you could serve this with plant-based cream or old-fashioned custard! However, you eat it. I hope you enjoy the beautiful harmonies of the ingredients I used in this recipe.
Notes on ingredients
Oats
If this recipe needs to be gluten-free, then buy gluten-free oats. However, a side note: oats ARE gluten-free. It’s just that companies can’t state gluten-free because of the manufacturing processes,
Coconut sugar
If you haven't tried adding coconut sugar to your recipes, you should try it. It has a beautiful butterscotch-like taste that adds an incredible depth to the flavour of your dish. You can even substitute brown sugar with coconut sugar. I highly recommend using it in this crumble recipe - it's a great addition and will enhance the overall flavour.
Buckwheat
Buckwheat is a nutritious grain-like seed. Despite its name, buckwheat is not related to wheat and is gluten-free. It has a distinct nutty flavour and can be used as a substitute for grains in many dishes. Buckwheat is rich in essential nutrients, including fibre, protein, and minerals like magnesium and manganese. Due to its nutritional profile, buckwheat is considered a healthy addition to a balanced diet. You can find buckwheat either in the supermarket or in health shops. You can omit this ingredient if you can’t find it.
Almond flour
For the almond flour, I just blended the almonds (skin on) in a nutri bullet.
Ingredients
Tips
To elevate the taste of your crumble, consider adding some flavour enhancers. For warmth and depth, sprinkle a pinch of cinnamon, nutmeg, or ginger. A splash of vanilla extract can also add a delightful aroma.
This crumble can be served with coconut yoghurt plant-based cream or my dairy-free custard recipe here.
You can store the crumble in the fridge for up to 4 days.
FAQ’s
Can I use frozen fruits instead of fresh ones?
Yes, you can use tinned pears and frozen blackberries if fresh ones are not available. Just make sure to thaw and drain them before using them in the recipe.
What can I substitute for pears or blackberries?
You can substitute pears with apples or peaches if you don't have pears. For blackberries, you can use raspberries or blueberries as a substitute.
Can I make pear and blackberry crumble in advance?
Yes, you can prepare the pear and blackberry crumble in advance. Assemble the fruit mixture and topping separately, but don't bake them together. Store them in the refrigerator, covered, until you are ready to bake. When ready, simply combine the fruit and topping, then bake as directed. If using fresh pears or apples, leave them in water with the juice of 1/2 a lemon to stop the fruit from going brown.
Can I reheat pear and blackberry crumble?
Yes, you can reheat pear and blackberry crumble. Place individual portions in the microwave for a short burst of heat or reheat it in the oven at a low temperature until warmed through.
Can I freeze pear and blackberry crumble?
Pear and blackberry crumble can be frozen. After baking, allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight, then reheat it as desired.
Remember, pear and blackberry crumble is a versatile dessert that can be enjoyed throughout the year. Get creative with your ingredients and enjoy this comforting treat's sweet and tangy flavours!
1.5 hrs prep & cooking time - 8 portions
Step by step
Recipe
200 g oats ( GF if needed)
100 g almond flour ( see notes)
65 g coconut sugar ( or brown sugar)
20 g pumpkin seeds
20 g sunflower seeds
30 g buckwheat groats
20 g linseeds
12 tbsp melted coconut oil
6 large pears
200 g blackberries
Method
Preheat the oven to 160 degrees gas mark 3.
Mix together the first 8 ingredients in a bowl.
Peel and chop the pears, and place them into a 10/12 inch baking dish topped with the blackberries. If the pears are not very sweet, feel free to add a drizzle of agave/honey or a little coconut sugar ( or brown sugar if that’s what you are using)
Top with the crumble and bake in the middle of the oven for 45 minutes to 1 hour.
Serve with either plant-based yoghurt, custard or cream, and enjoy my darlings you have earned it after slaving away cooking this!!
Further help & support
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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