This vegan, gluten-free and low glycemic (using coconut sugar, not brown sugar) dessert is so delicious your guest won’t even know it’s so good for them! The coconut in the topping becomes a toasty golden brown and is absolutely wonderful! The poached pears are optional and make the dessert look really great for special occasions.
NOTE: The recipe is in 2 stages filling and crumble topping so read through the whole recipe before you do your shopping.
For the Filling
- 4 large apples (peeled, cored and cut into bit size chunks)
- 3 large pears (peeled, cored and cut into bite size chunks)
- 3 tbsp coconut sugar
- 2 tbsp coconut syrup
- ¼ cup coconut milk, water or apple juice
- 1 tsp fresh lemon juice
- 1 tsp vanilla
- 1 tsp cinnamon
In a large bowl lightly mix all the ingredients together and pour into a large baking dish rubbed with coconut oil. Set aside and make the crumble topping. Pre-heat your oven to 180C/350F degrees.
For the Crumble
- 2 cups gluten-free oat
- ½ cup (grams) almond meal (you can grind your own in a blender or food processor)
- 2 tbsp coconut flour
- ½ cup gluten-free flour or rice flour
- ½ cup desiccated (shredded) coconut
- ¼ cup shredded coconut
- ½ cup finely chopped macadamia, pecans or walnuts
- ½ cup coconut sugar
- 3 tbsp melted coconut oil
- ½ cup coconut syrup
- 2 tbsp chia seeds
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp sea salt (to taste)
- 4 – 6 poached whole pears (optional, recipe follows)
1. In a large bowl mix all ingredients together well and evenly pour the crumble over the fruit mixture. If adding poached pears to the crumble stand them up like in the photo leaving approx. half of the pear above the crumble.
2. Bake the crumble in a 180C/350F degree oven for about 25 – 35 minutes. I like to start it out covered with baking paper (It helps to soften and cook the fruit) and then uncover it after approx. 15 minutes and continue cooking until the topping is golden brown.
3. 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, or coconut non-dairy ice cream.
Poached fruit is a delicious addition to porridges and can be served with toast, over ice cream or yoghurt. They are great added to a crumble. There are several steps to this recipe, but it’s really pretty easy to make and after you have made them once you’ll be faster at it the second time.
NOTE: The pears need to be just on the ripe side, but still firm. You can also cut the pears in half to reduce the cooking time by about half.
The poached pears will keep refrigerated for 3 days so you can make them ahead of time if you are using them in the crumble recipes.
TIP: You can reduce the poaching liquid by half by bringing it to a boil and cooking until it reduces (approx. 10 minutes) to make a delicious syrup to pour over the pears.
SERVES: 4 large or 8 small portions
PREP TIME: 10 – 15 minutes
COOKING TIME: approx. 1 hour and 10 minutes
- 2 cups (500 ml) red or white grape juice or apple juice
- ½ cup (125 ml) honey or maple syrup (to taste)
- 2 cinnamon sticks
- 1 vanilla bean, split or 1 tsp vanilla essence
- 4 pears peeled and cored
1. In a large pot combine the juice, honey, cinnamon sticks, and vanilla bean or vanilla essence and place the pot over medium heat and cook the juice mixture while stirring for 2 minutes or until honey dissolves.
2. Add the pears to the liquid and bring to the boil. Then reduce heat to low and simmer, turning the pears occasionally to poach and colour them evenly for up to1 hour or until pears are tender, but not mushy.
3. Remove the pear using a slotted spoon and transfer to a heatproof bowl or baking dish and let them cool. When cool place the pears in an airtight glass container and place in the refrigerator and chill for about 4 hours or you can use them immediately in the crumble.
Sending ‘The Flavour of Joy’
Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind, and spirit. You can purchase the new book from www.theflavourofjoy.com.