Zesty Pear & Berry Crumble

Filling

• 5 pears
• 2 cups berries fresh or frozen
• 2 zest and juice lemons

Crumble topping

• 1 cup oats rolled
• 1/4 cup coconut shredded
• 1/2 cup almond meal
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 1 tsp vanilla
• 2 zest lemons
• 1/4 cup olive oil (or melted coconut oil)
• 1/4 cup or maple syrup

Filling
Wash and cut the pears into small cubes, leaving the skin on, and place into a heavy based saucepan. Add the zest and juice of the lemons along with a 1/4 cup of water. Place on a medium heat and cook for about 20-30 mins, checking them every once in a while to ensure they don't burn.

Preheat oven to 180°C.

Crumble topping
While the pears are cooking away, prepare the topping. In a medium sized bowl, combine the rolled oats, almond meal, coconut, lemon zest and spices. In a separate bowl, mix together the Rice Malt Syrup, vanilla and oil, then add to the dry ingredients and mix well.

Now add the berries to the cooked pear and pour into a 20cm diameter pie tin. Sprinkle the crumble mixture on top until it covers the cooked filling. Bake in the preheated oven for 20-30 mins, or until golden brown on top.