0
0 In Desserts/ Recipes/ Vegan/ Vegetarian

Spiced Berry and Pear Paleo Crumble

Crumble is probably one of the only British foods that I do like – British food always looks so bland, depressing, and well… pretty much tastes as sour as our weather. But a good old British crumble is bursting with flavour and a little bit of colour too.  My Spiced Berry and Pear Paleo Crumble contains the juiciest fruit compote glittered with autumn spices, and a gorgeously buttery and light ginger and almond crumble topping that is crispy on the top and melt-in-your-mouth smooth on the bottom – this is definitely a crumble that dreams are made of.

I decided to use baking powder in my crumble topping to make it nice and light but if you’re more of a dense rubble kinda person then omit the baking powder and rake in a tiny amount of water into your crumble crumbs before freezing. If you’re more of a fan of a super crisp the whole way throughout type of crumble then I suggest pre-cooking your crumble topping on a baking tray for 5-10 minutes before throwing it on top of your compote – but take extra precautions not to burn it!

I’ve also given some vegan subs for the butter although you may want to mix it up a little and use some cacao butter to steer away from such a heavy coconut flavour!

Serves: 4 people

Prep Time: 40 mins (includes 30 min chilling time)

Cooking Time: 30-35 mins

Ingredients:

For the crumble:

100g ground almonds
50g arrowroot powder (can be subbed for tapioca flour)
50g coconut sugar
1 tbsp coconut flour
2 apricot kernels or 1 tsp almond extract
1 tsp ground ginger
1/2 tsp baking powder
1/4 tsp vanilla powder
100g chilled raw grass-fed butter (or 50g coconut manna/cacao butter, 50g coconut oil)

For the fruit compote:

300g frozen mixed berries
3 pears (peeled and chopped)
3 tbsp coconut sugar
1 tbsp raw grass-fed butter (or 1/2 tbsp coconut manna/cacao butter, 1/2 tbsp coconut oil)
2 tsp ground cinnamon
1 tsp ground ginger
Pinch ground nutmeg
2 tsp arrowroot powder (can be subbed for tapioca flour)

Method:

  1. Start by preparing your gorgeous crumble – place all of your dry ingredients for the crumble mix into your food processor and process until evenly distributed. Add in your chilled butter and pulse until the food processor creates a nice ‘crumb’ like texture. You want it to just start to come together and not into lots of fine crumbs. Remove from the food processor and place into a bowl. Using your fingertips rub together the crumbs until you get a mixture of pebbly bits and crumbs – this makes for a far more interesting crumble topping!
  2. Cover with cling film and place into the freezer for 30 minutes. (You may want to check on the mixture periodically and carefully turn the crumble from the underneath so that it freezes all of the mix thoroughly).
  3. Meanwhile, preheat your oven to 170C/Gas Mark 3/325F and start preparing your compote mixture. Place your frozen mixed berries into the pan and then place the remaining ingredients on top (except for the arrowroot powder). Heat on a low heat until you see the frozen fruit soften up quite a bit. Stir in all of the ingredients evenly and cook on a gentle simmer for 5-8 minutes until the fruit has become soft and there is a lot of juice in the pan.
  4. Stir in your arrowroot powder and cook for a further minute stirring constantly until the mixture thickens slightly. Pour the compote into an oven proof dish – I used a 19cm x 14cm 0.8L capacity Pyrex dish and found that everything just about fit in perfectly.
  5. Remove your crumble mix from the freezer and carefully rake it out with a fork before sprinkling it over the top of your compote. Place in the middle shelf of the oven and bake until the topping is golden and the fruit compote is bubbling and oozing out of the dish. If you feel that the crumble topping is browning too fast then cover the dish with tin foil – shiny side up. Leave to cool for 10 minutes before serving up. You may find that the crumble topping doesn’t seem so crisp to the touch due to the fat content – once it cools it will crisp up. A good tip is to cook it until it’s nice and golden, cool it for a while and then place under the grill to give a quick crisp up again!
  6. Serve with coconut cream or a Paleo custard. Enjoy!

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: