For most of my life I used to think of nuts and dates as those weird dry things that people used to bring out at Xmas. Why have nuts and dates when you can have chocolate? Getting into clean and healthy eating was a complete revelation – not just into their outstanding health benefits, but also how amazing tasty they can be. This is a great example of how to create something that’s tastier than a traditional crumble, whilst being low carb, completely free from refined sugars and really quick and easy to make. Perfect any time of the year when you can get your hands on some ripe(ish) pears!
2 ripe(ish) pears
1 handful of blueberries
1 tablespoon coconut butter
4 heaped dessert spoons of nuts – I used almonds, pecans, hazelnuts and brazil nuts
4 heaped dessert spoons of porridge oats
4 pitted medjool dates – finely chopped
1 teaspoon dried ginger
1/2 teaspoon vanilla powder/ 1 teaspoon vanilla essence
Pinch of sea salt
1 or 2 teaspoons honey (or maple syrup / agave if you’re going full vegan)
Put the oven onto around 160 degree centigrade (fan assisted).
Lightly grease a smallish ovenproof dish with coconut butter – the dish should be snug for the pears and the crumble.
Peel, core and chop the pears and put into the dish with the blueberries and squish down gently.
Spread the dates, ginger and vanilla on top of the fruit.
Put the nuts and sea salt into a blender (I used my nutribullet for this) and pulse through a few times to chop coarsely.
Put the nuts and oats into a mixing bowl and add the coconut butter. Roughly mix together with your fingertips to create a clumpy crumble mix.
Put the crumble on top of the fruit, and drizzle over the honey to taste – you don’t really need very much as there’s plenty of natural sweetness there already.
Put into the oven for half an hour or so until nicely cooked. Leave to cool for 5 minutes then serve with some Skyr sweetened with Stevia/Xylitol, vanilla and loosened with a dash of almond milk. Or go for Coyo if you’re going full vegan.