Guilt-less Desserts & Treats for your Family
You know when you really shouldn’t do something but you just really want to.
You weigh up the options, work out how bad the consequences might be and then decide if it’s worth it.
Well that’s what this Pear and Blackberry Crumble Tray Bake was to me. I
don’t can’t eat pears and apples but it just looked so good that I had to try it. That’s the thing when you had food issues; sometimes you just say “screw it” and gorge yourself…even when you know that you’ll spend the better part of the next day on the toilet!!
When you have food allergies, intolerances and ‘issues’ some days it can be hard to focus on what you can eat, when all you can see is the long list of foods that you can’t. None of my issues are life threatening so there’s nothing I have to avoid for fear of death, but they do make me less than ordinary; a whole lot less and often not just for 1 day. I am only human and this Pear and Blackberry Crumble Tray Bake looked so good but I did cause myself a bit of GI distress. Would I do it again? I’d like to say no but…..
This Pear and Blackberry Crumble Tray Bake is a quick and easy dessert that’s also super tasty. When I presented it to 6 year old S he told me he hated pears…then preceded to eat 5 of the haves in 10 minutes. Apparently he only hates some pears.
This Pear and Blackberry Crumble Tray Bake is from the latest Taste Magazine #tastebaketheissue. I have ‘healthified’ it up by making the crumble Gluten Free and Vegan friendly and have paired it with coconut cream instead of custard (although you could make this custard if you’d prefer). You can swap the pears for apples or nashis or another firm fruit (I like the thought of apricots but I’m not sure if they’d go too soft) and the blackberrues can be raspberries, blueberries or strawberries. Just take what’s in season and run with it!
It’s a really straight forward recipe. Cut the pears (or apples) in half and bake them until they are just a bit tender. Put some berries on the fruit, scatter the remaining on the tray and then sprinkle the crumble over the fruit and the tray. Just pop it back in the oven and your done. A simple dessert or even a fancy breakfast.
- 6 Medium/Small Pears, not overly ripe (apples can be substituted), cut in half
- 1 Tablespoon Maple Syrup/ Rice Malt Syrup/Honey
- 200 grams Blackberries (other berries can be substituted), fresh or frozen will work
- 1/3 Cup plus 1/2 Tablespoon Coconut Oil, firm (not melted)
- 1 1/2 Tablespoons Mape Syrup/Rice Malt Syrup
- 1/2 teaspoon Vanilla Extract
- 1/3 Cup Coconut Flour
- 1/3 Cup plus 1 Tablespoon plus 1 teaspoon Arrowroot
- 1/2 Cup flaked/shredded Coconut (desicatted can also be sued)
- 3/4 to 1 teaspoon ground Ginger (can be swapped for Cinnamon)
- Preheat the oven to 200C/400F.
- Take the halved pears and scoop out the seeds using a teaspoon or knife. Create a small space/hole in the pear (this is where the berries will sit).
- Take the maple syrup and spread over each pear. It will only be a very small amount on each but it will help it caramelise.
- Place the tray in the oven and bake for 15 minutes, or until the pears have started to soften just a little (this may take 20 minutes for larger, firmer fruit).
- Remove the tray rom the oven and place the berries in the holes of the pears, over the pears and over the tray.
- Take the crumble mixture and sprinkle over the pears and berries and sprinkle the remaining mixture over the tray.
- Return the tray to the oven and bake for 12-15 minutes, or until the crumble is browning (but not burning!).
- Serve immediately with cream or custard.
- In a mixing bowl (or in a blender if desired) stir together the coconut oil, maple syrup and vanilla extract. Add the dry ingredients and stir together until a rough dough forms. Use your hands to form into clumps.
- When sprinkling over the fruit use your fingers to get an even spread.