Traditionally, crumble toppings are made from flour or oats but we’re shaking things up. In place of the grains, Jo’s used pecan nuts and mixed seeds packed full of healthy Omega 3. We at Bare Biology love grain and gluten free alternatives to a tasty treat.
GF - Grain and Gluten free
SF - Sugar free
- 370g of pears (roughly 4 pears)
- 150g of blackberries
- 90g of pecans
- 30g of mixed seeds (I used sunflower and pumpkin)
- 10g of coconut oil
Preheat the oven to 180C.
Peel the pears and chop into cubes, discarding the core. Place the pears and half of the blackberries into a pan.
Add 2 tablespoons of water and cook on a medium heat with the lid on for 3 - 4 minutes. Once the fruit has softened, remove the lid and let the liquid reduce for a further 4 minutes.
Place your stewed fruit and the rest of the raw blackberries into an ovenproof bowl.
To make the crumble mixture, blitz the nuts and seeds in a food processor until fine, adding a small amount of your chosen fat.
Sprinkle evenly over your fruit.
Bake for 15 to 20 minutes or until the top is golden. Serve with good quality coconut or greek yoghurt.
“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut, so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.
Photograph by Paleo Crust