|Paleo Pear Crumble ~ grain-free, gluten-free goodness.|
My original crumble recipe uses ground almonds and hemp seeds instead of flour or oats for the dry component, and sweet pastured butter for the fat. (Butter is most honest and delectable, but substitute coconut oil if you're off dairy.) For sugar, I went with raw organic turbinado but feel free to try any other organic crystallized sugar such as sucanat, coconut or date palm. Just don't go getting involved with honey or maple syrup. I love them to pieces, but the texture won't be right.
The filling for my Paleo Pear Crumble features the last of my very own homegrown honey-sweet Seckle pears but any ripe pear will do. You could also mix things up and use another fruit or fruit combo—apples, peaches or berries would all be divine.
Rule of thumb: You can never go wrong with crumble.
7 cups bite-size-diced pears (large mixing bowl-full)
1 Tablespoon each cinnamon, ginger powder
2 teaspoons lemon juice
2 cups raw almonds
1/2 cup hulled hemp seeds
2 teaspoons cinnamon
1/4 - 1/2 teaspoon sea salt
1/4 cup raw turbinado sugar
2/3 - 3/4 cup organic/raw/pastured butter
Preheat oven to 350º
To prepare the filling: put lemon juice in a large mixing bowl and begin dicing pears into small pieces. Add them to the bowl as you go and stir periodically to coat with lemon juice and thus prevent browning. When all the pears are diced and lemoned up, add cinnamon and ginger, stir gently and thoroughly, and set aside.
|Coat diced pears with lemon juice to prevent browning.|
|Spices + sliced pears ready for a gentle toss.|
|Don't be afraid of a little butter!|
|The Pinch Test: crumble dough, doing what it's s'posed to.|
|Double crumble casseroles, ready for baking.|