PEAR & RHUBARB CRUMBLE

There’s something so great about a crumble recipe because when you balance the nutrients and use wholefood ingredients it no longer serves as just a dessert but can also be breakfast and snacks too! Both pears and rhubarb are in season at the moment so grab these beauties from your farmers market and whip up this warming goodness!

Serves 6-8

Ingredients

1 tablespoon butter

4 Bosc pears, roughly chopped into cubes

1 bunch rhubarb, roughly chopped

2 tablespoons raw sugar

1 teaspoon ground cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

1 teaspoon vanilla extract

2 tablespoons of water/orange juice

Crumb:

½ cup oats

½ cup desiccated coconut

½ cup almond meal

1/2 cup roughly chopped walnuts and almonds

1 teaspoon cinnamon

2 heaped tablespoons melted butter/coconut oil

1 tablespoons maple syrup

To serve: yoghurt/kefir/cream

Directions

Preheat the oven to 180⁰C. For the pear and rhubarb mixture, add the butter, pear, rhubarb, sugar, cinnamon, cloves, nutmeg, vanilla and water to a fry pan and cook on low for 10 minutes.

Meanwhile to make the crumb mixture place all of the dry ingredients in a bowl and mix well. Add the melted butter and maple syrup and combine well. Pour the pear and rhubarb mixture into a baking dish (or individual ramekins), top with the crumb mixture and bake in the oven for 20-30 minutes (if the crumb is browning too much just cover with foil). Serve with a dollop of yoghurt, kefir or cream.