Lynda: Crumbles are super easy to make and ridiculously tasty to eat. You can experiment with your choice of fruit or nut topping. I wanted to keep this guy high in natural antioxidants, fats and fibre. I also wanted to keep free of refined sugar and low in dates. The fruit and coconut yoghurt provide enough sweetness to satisfy everyones palate.
Ingredients
Crust
- 1/2 cup ground almonds
- 1/2 cup 180 Grass-Fed WPI
- 1 1/2 cup roughly chopped macadamias
- 1 tsp vanilla bean powder
- 1 tsp cinnamon
- 2 medjool dates (soaked for 2 hours)
- 2 heaped tbsp organic butter (room temperature)
- 1/4 tsp himalayan sea salt
- 1/4 cup purified water (or water from soaked dates)
Base
- 1 1/2 medium pears, roughly chopped
- 1 cup blueberries
- 1 tsp cinnamon
- Juice from 1 lemon
Method
- Pre-heat oven to 190 degrees.
- Place macadamia, almonds, 180 WPI, vanilla, cinnamon and salt in a medium bowl.
- Roughly chop medjool dates and blend well with butter and date water.
- Add butter and date mix to bowl and roughly toss until mixture has a crumble-like consistency.
- If too moist, add more almond or macadamia.
- Place pears and blueberries in a baking tray lined with baking paper.
- Pour lemon juice and cinnamon over the fruit and toss through.
- Place crumble mixture on top of the fruit.
- Bake for 25 minutes uncovered. Then cover with baking paper and bake a further 15 minutes to avoid crust burning.
- Serve with coconut yoghurt.
- Serves 6-8
Big thanks to Naturopath Lynda Griparic for the recipe.