Pear and Ginger Crumble with Ginger Cream

This crumble is a great winter warmer and an easy way to use up some of that coconut flour you may have in the back of your cupboard. You could use any combination of gluten free flours here though and some different spices/fruit if you like; a really flexible dish to keep you well fed during the cold months!  G/F and Vegan

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Ingredients

For 4 Person(s)

Pear Ginger Crumble Ginger Cream

  • 3 Large Pears, peeled and sliced thickly
  • 3 tbsp Water
  • 1 tbsp Stem Ginger Syrup
  • 1 Ball Stem Ginger, finely chopped
  • 1/2 Cup Coconut Flour
  • 1 Cup Rolled Oats (ensure GF if needed)
  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 Cup Dairy Free Butter/Spread

Ginger Cream

  • 4 to 5 tbsp Soya Yoghurt
  • 1 tbsp Stem Ginger Syrup

Pear and Ginger Crumble with Ginger Cream Directions

Pre-heat the oven to 190°C and grease a medium casserole dish. Place the pears, water and syrup in the casserole.

Roughly rub the dairy free spread in to the dry ingredients, with the milk and crumble over the top of the pears.

Bake for 30 minutes until golden and the pears softened.

Mix the yoghurt with the ginger syrup and serve with the crumble at room temperature.

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