I’m not sure about you guys but I don’t think there are many things that bring me more joy during the cold winter months than sitting around a toasty fire while tucking into a delicious and healthy dessert.
This crumble recipe was inspired by my overflowing lemon tree in the garden! In an attempt to stop them going to waste, I have started adding lemons to just about everything. As a result, this Zesty Pear & Berry Crumble was created.
The addition of lemon to both the crumble topping and the filling brings a zesty and tangy element that really helps to complement the sweetness of the pears and berries.
Image: Photographically
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.
Rice Malt Syrup
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