I’ve always been a huge crumble fan. It’s such a wonderfully easy dessert but such a crowd pleaser!
The combination of pears, fresh ginger and cinnamon really create a layer of heaven that sits perfectly on the crunchy hazelnuts and oat flakes. This recipe can be made to accommodate gluten intolerance by using almond flour. It can also be made using coconut palm sugar with no compromise to its flavour. Although coconut palm sugar has a lower GI (glycaemic index) compared to standard sugar it should still be used with caution in diabetics as is still a sugar.
Ingredients (serves 6)
1 piece of fresh grated ginger (more or less the size of a thumb)
1 tablespoon of brown sugar
1 teaspoon cinnamon
70g oat flakes
40g minced hazelnuts
70g whole wheat or spelt flour
70g brown sugar
1) Preheat the oven to 150°C.
2) Peel and cut the 6 ripe pears in small pieces and place them in a bowl.
3) Add the grated ginger, the tablespoon of brown sugar and cinnamon and mix gently to ensure the pieces of pear don’t get to mashed up.
4) In a different bowl, add pieces of butter to the flour, sugar, oat flakes and minced hazelnuts. Mix them thoroughly with the tips of your fingers until a crumble like texture is obtained.
5) In a baking tray, place the prepared pear mixture so it covers the entire bottom of the tray and cover them with the flour mix.
6) Sprinkle another tablespoon of cinnamon over everything and leave it in the oven for 30 min or until a golden color can be seen.
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