Pear & Ginger Crumble
9 ingredients, 45 min, serves 8
Crumble topping (serves 8 – 10):
6oz (170g) buckwheat flour
4oz (110g) butter or coconut oil
2oz (50g) unrefined caster sugar
3oz (90g) porridge oats
2oz (50g) ground almonds
1 tsp ground ginger
Pear, Chocolate and Ginger filling (per person):
1 ripe pear, diced
1 ball stem ginger, finely chopped
15g dark chocolate, roughly chopped
Please note: ingredients for filling are per person. The crumble topping can be made in bulk and frozen for up to two months so that you can make individual servings as and when desired.
If you have a food processor blitz flour, butter/oil and sugar until you have a mix resembling coarse breadcrumbs. If you are doing this by hand then rub the butter /oil with the flour until you get the same coarse breadcrumb texture.
In a large mixing bowl (or straight into a food bag if you are planning to freeze some of the mix) tip the flour mix with all of the remaining ingredients and stir/shake to mix well.
Prepare filling. For suggested filling above this just means chopping and mixing in your crumble dish to evenly distribute flavours.
Put your fruit/filling of choice into the base of your oven proof crumble dish then top with the crumble mix.
Bake at 180°C for approx. 25 mins until golden (this will depend on your oven – check after 20 min)