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A delicious apple crumble and pear recipe combining tender, spiced apples and juicy pears under a buttery, crisp topping. The fruit's sweetness pairs perfectly with the crumbly, oat-rich crust, creating a warm, comforting dessert that's both delicious and easy to make.
Profile Description
Recipe By Chef Kate Mc Aloon – From USA
For the Filling
6 Large apples (peeled, cored and cut in 1 inch chunks)
3 Large pears (peeled, cored and cut in 1 inch chunks)
3 Tablespoons *coconut crystals or brown sugar
(or 3 Tablespoons honey)
(or 3 Tablespoons honey)
1 Tablespoon honey
¼ Cup water or apple juice
1 Teaspoon fresh lemon juice
1 Teaspoon vanilla
1 Teaspoon cinnamon
In a large bowl lightly mix all the ingredients together and pour into a large baking dish sprayed with organic non-stick spray. Set aside and make the crumble topping. Pre-heat your oven to 350 degrees.
For the Crumble
2 Cups oatmeal (un-cooked)
½ Cup almond meal (you can grind your own in a blender or food processor)
½ Cup white rice flour (you can use brown rice flour too)
½ Cup shredded coconut (un-sweetened)
¼ Cup large coconut flakes (un-sweetened) (optional)
½ Cup pecans (finely chopped)
½ Cup *coconut crystals or brown sugar (or ½ cup honey)
3 Tablespoons coconut oil (melted)
½ Cup honey or agave sweetener
1 Teaspoon vanilla
1 Teaspoon cinnamon
1 Teaspoon sea salt
Raspberries or other berries and mint for garnish
In a large bowl mix all ingredients together well. Evenly pour the crumble over the
fruit mixture. Sometimes I add a few raspberries, blackberries, or blueberries to the
top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes.
I like to start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, rice dream, or coconut non-dairy ice cream.
fruit mixture. Sometimes I add a few raspberries, blackberries, or blueberries to the
top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes.
I like to start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, rice dream, or coconut non-dairy ice cream.
