Good morning guys! It’s sweet day!!
This has to be one of my all time favourite pudding come breakfast creations! You can have it for breakfast (like I did) or if you want to, you can have it for pudding after a big Sunday dinner! It goes perfectly with coconut yoghurt or full fat yoghurt and I bet it would work wonders with coconut milk ice cream or nice cream too! Whatever you pair it with, it will be great! It’s the ultimate comfort food! You can’t beat a good old crumble on a cold and dark Sunday after a big roast dinner! The compote sweet fruity bottom with the buttery, crisp, sweet topping! Heaven! I’ve made a vegan and grain and gluten free crumble that pretty much anyone will enjoy! The top is made up of a mixture of ground almonds and almonds to create a sweet buttery but crunchy topping all at the same time! The coconut oil makes the top crisp up on the outside but keeps everything soft and sweet underneath! The dessicated coconut add sweetness, a touch of flavour and a little texture which just brings everything together!
I used frozen raspberries in this one as they melt down to form a delicious compote and they are cheaper and taste just as good as they are picked in season and frozen straight away! So they are more nutritious than the ones you’ll be buying now, as raspberries are no longer in season!
Make sure you buy a soft pear that will be all juicy and sweet when you cook it! Go for ones with a soft skin rather than hard and rough! Red or Williams have always worked for me!
Ingredients – Serves 2
2 soft williams pears, diced
100g frozen raspberries
0.5 tsp raw vanilla powder
1 tsp pure maple syrup
50g ground almonds
50g almonds – preferably activated
1 tsp raw vanilla powder
1 tbsp pure maple syrup
1.5 tbsp coconut oil
1 tbsp unsweetened dessicated coconut
150 – 200g vanilla coconut yoghurt/full fat live yoghurt to serve
Preheat the oven to 200 degrees.
Place the chopped pears and raspberries in a small pan with the vanilla and stir over a low heat until the raspberries have defrosted and formed a compote but the pears are still whole, yet soft.
Stir through the maple syrup and pour the fruit mix into a small casserole dish.
To make the crumble, place the ground almonds, vanilla, maple syrup and coconut oil into a food processor and blend until combined and crumble like.
Add the almonds and pulse until finely chopped.
Stir through the coconut and pour an even layer of crumble over the fruit mix.
Place the crumble in the preheated oven for 10 – 12 minutes/until golden and crisp ontop.
Divide the crumble between two bowls and serve with a generous spoonful of yoghurt.