Don’t know about you, but sometimes I get the weirdest cravings. Like that time I suddenly felt the need for a pot of pear crumble to nibble on while curled up in a blanket.
I don’t remember exactly why there was a bunch of pears sitting on the counter. But I do remember when I cooked an apple with spices and lemon juice in the first place.
I had bought a bad batch (read: chalky) of apples and after tasting one raw, I decided they weren’t edible on their own. So I chopped them up, tossed in a pot with lemon juice, warming spices and stewed for 10′. Okay I forgot about them on a higher heat than I should have, but the result was delectable. Soft, but still solid and caramelised on the outside. Yum.
Now of course I had stewed apples for afternoon snack all week long. I even managed to intrigue my boss lady with my small jar warming up on the heather.
And yes, you can totally forget about your soon to be stewed pears, too. They’ll be the perfect base for this very easy but very delicious crumble. Just don’t forget about them on the burner for too long.
Cooking the pear filling for the pear crumble and the topping separately helps speeding up the process. Baking the pear crumble into individual ramekins also helps reducing cooking time further. As the pears soften and infuse with the lemon juice and all the spices, the oven preheats, and in 20 minutes flat you’ll have dessert/snack/breakfast.
Did I say breakfast? Yes I did! There’s just a sprinkle of (coconut) sugar in the whole recipe, plus a tablespoon of agave syrup in the crumble itself. And it serves two, or three, depending on how hungry you are. The filling is naturally sweet thanks to the pears cooked with lemon juice, and the topping is made with oat flakes, coconut shreds and oil, and a drop of agave. That’s it. I bet I just listed breakfast foods, didn’t I?
If you want to go extra on a Sunday morning, or are serving this pear crumble to end a casual dinner with friends, a dollop of coconut whipped cream would be just perfect. I’d totally have this lush breakfast on a Monday morning, too.
Oh, before I leave – this pear crumble will heavily permeate your house with the intense scent of cinnamon and sweet, cooked fruit. Kinda like apple pie, but better, because you know, you can have it for breakfast (sorry not sorry for the broken record lol).
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A super easy, quick and spiced pear crumble that’s healthy enough to be eaten for breakfast. Bonus point, it’ll curb any sugar craving the healthy way!
- 3 ripe but firm pears, organic if possible
- 3 tbsp lemon juice
- 1 cinnamon stick
- 3-4 cloves, whole
- 50 g oat flakes
- 2 tbsp shredded coconut
- 1 tbsp coconut oil
- 1 tbps liquid sweetener (I used agave)
- a pinch coconut sugar, to sprinkle on top
- coconut whip / plant yogurt / ice cream to serve
Preheat oven to 180 C.
Core and roughly chop fruit, then toss the cubes in lemon juice, a dash of water and spices.
Cook on low, covered, for 10′, or until all the liquid is evaporated and fruit is soft but still holds its shape. If you like, cook on high for 2′ to caramelise. Remove the spices.
Spoon the pear filling into two or three oven safe ramekins, set aside.
To a food processor add all the topping ingredients and pulse a few times until the mixture starts to clump up. Add a splash of water if needed.
Divide the crumble evenly between prepared ramekins, add a sprinkle of coconut sugar on each one and broil until a bit charred and caramelised, about 3′-5′.
Serve immediately as is, or topped with either plant yogurt, coconut whip or vegan vanilla ice cream.