Pear & Cranberry Crumble
Cooking Steps
Put the cranberries, pear, honey and vanilla extract in a pot and simmer over a low heat for 20 mins until the pear is soft and the cranberries have broken down into a jam.
Spread into a 9in pie dish and let cool.
Grind the almonds in a food processor, you want them semi-ground ie there should still be some chunks, it shouldn’t be a dust. Combine in a large mixing bowl with the walnut pieces.
Add the coconut flour, sugar and cinnamon. Stir well.
Using your (clean!) fingertips, smoosh the butter into the nut mixture. It should clump together. You should get to the consistency of granola – big crumbs are a good thing.
Scatter the nutty topping over the fruit filling. Bake at 375 for 30 minutes.
Serves 5
30mins
This is a Dairy Recipe
Ingredients
- 2 bose pears, peeled and diced
- 2 cups cranberries
- 4 tbsps honey
- 1 tsp vanilla extract
- 1 cup almonds
- 1 cup chopped walnuts
- 1 tsp cinnamon
- 2 tbsps coconut flour
- 2 tbsps butter, cut into cubes
- 1 tbsp coconut palm sugar (or brown sugar)
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3 Responses to “Pear & Cranberry Crumble”
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I’m doing a Whole 30 so had to modify this a bit. I had a bunch of organic pears that were going to go bad if I didn’t use them quickly and this recipe sounded good! I added a bit of apple juice concentrate instead of honey, and used coconut oil and no sweetener in the topping. It’s delicious!!! Not very sweet but the flavors are just amazing.
Made this yesterday to serve to guests, and I should’ve made a double batch. Absolutely, delicious!
WOW I had my doubts but the combination of topping and fruits is great. Only thing tho I thought there was way too much topping although mine didnt get granola looking so used only half and kept half for next batch.