Pear, Plum and Maple Crumble

October 31, 2016

I hardly ever make puddings but I had a stack of pears that I needed to use up and instantly thought 'crumble'! The topping is my favourite part, it has to be sweet, it has to have crunch and it has to be crumbly. I've made mine with a mixture of oats, almonds, pumpkin seeds, spices, a little butter and maple syrup. It sounds pretty healthy, and it is, with only a handful of natural ingredients, but you would never think it.  The maple syrup adds a caramelised sweetness to the dish which screams calories to me, but this really is a guilt free pud. Just to put a good measure on things, this was a Friday night treat, I made a tub of clotted cream ice cream. This is totally optional, but I thought it necessary, and used a really easy no churn recipe from The Telegraph which I would highly recommend. If pears aren't your preference you could substitute with apples. 

Serves 6

 

Ingredients for the crumble

200g rolled oats 

100g almond flakes

60g pumpkin seeds

50g butter

100ml pure maple syrup

1 and a half tsp cinnamon 

Half tsp ground ginger

 

Ingredients for the fruit

6/7 plums, depending on size 

4/5 pears, depending on size

Juice of half a lemon

1 tsp cinnamon 

1 tbsp maple syrup

 

Instructions

Turn on the oven to 180 degrees. 

 

Start by making your crumble; whiz half the oats up in a food processor until it resembles a rough flour. Place the oat flour in a bowl, then add the remaining oats, almond flakes, pumpkin seeds and the spices, stir well. Next place the butter and maple syrup in a pan and gently heat until the butter has melted. Pour this deliciously syrupy mixture over the oats and stir until everything is coated and combined well. Put the bowl to one side.

 

Now peel the pears, core and chop roughly into squares, same for the plums (except you don't need to peel them). Place the fruit in the oven proof dish you want to use for baking. Sprinkle over the cinnamon, squeeze the lemon and the pour the maple syrup, then stir well. Layer the topping over the fruit and pop in the oven for 45-60 minutes, or until the top is browning. 

 

Serve immediately and enjoy!

 

 

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