Dessert – known as the sweet course eaten at the end of a meal. It’s a word that we instantly associate with refined sugar, and unhealthy choices. It’s time to change. Yes, you can have dessert and be comfortable in knowing that your body is still receiving the nutrition it needs. Everyone loves a good dessert, and the satisfaction of making it yourself is even better!
Peach Pear Crumble takes minimal effort and is fuss-free, even the kids will be keen to get involved. Using fresh fruit and simple ingredients to form a delicious result, it provides as a wonderful post-dinner indulgence for the whole family. When you end up with leftovers, serve it cold with yogurt for a nourishing breakfast. It is also gluten-free, dairy-free, refined sugar-free and vegan, making it suitable for most.
Bake, eat, enjoy!
Peach Pear Crumble
You Will Need:
- 2 Large Green Pears
- 2 Firm Yellow Peaches
- 1 Lemon
- 1 Cup Raw Walnuts
- ½ Cup Desiccated Coconut
- ½ Cup Raw Almonds
- ¼ Cup Pepitas
- 3 Tbsp Pure Maple Syrup
- 1 Tsp Ground Cinnamon Glass Baking Dish
- Preheat the oven to 180 degree Celsius.
- Thoroughly wash your peaches and pears (Great opportunity to use your Puratap)
- Dice your pears roughly (skin on) into cubes and place in the baking dish
- Over the pears, squeeze on the juice of the fresh lemon and 1 Tbsp of Pure Maple Syrup. Toss together using a spoon until pears are coated
- Spread evenly and bake in the oven for 10 minutes
- While the pears are baking, dice the peaches (skin on, stone removed) into cubes and set aside
- Using a knife, roughly chop the walnuts and almonds into small pieces. Alternatively, you could use a food processor, ensuring that the nuts are still a little chunky
- Remove Pears from oven, and add in the peaches. Be cautious as your baking dish will be hot
- Stir through the chopped nuts. Add in the coconut, pepitas and cinnamon and combine well
- Pour over 2 Tbsp of Pure Maple Syrup and gently fold through
- Return to oven for another 15 minutes or until fruit is soft
- Serve immediately. Add yoghurt if desired
- Store in the fridge for up to 4 days and consume cold
*Article and photo by Riarna Springbett