PEAR, GINGER AND BLUEBERRY CRUMBLE, SKINNIER, GUILT-FREE

GUILT-FREE PEAR AND BLUEBERRY CRUMBLE

Everyone loves fruit crumbles, which are so comforting in cold weather.   Hot sweet fruit topped with a crumbly, cookie-like layer stained with jewel-like juices -- what's not to like? 

For anyone trying to eat healthily.  the usual crumble recipes contain scary levels of fat and sugar. 67 has reduced both without sacrificing taste.  Use eating not baking fruit -- the natural sweetness of eating fruit means added sugar is unnecessary.  This recipe is a great way of using inexpensive fruit which may be a bit hard.

Serves 4-6
Cost: depending on the season, £3

Ingred:

Fruit layer: :
1 kilo pears  
juice and zest of one lemon, plus a couple of tablespoons of water
1 tsp vanilla
250 gms washed and drained blueberries
2 tbsp or more to taste fresh grated (pref) or 1 tbsp dried ginger
2 tablespoons soft brown sugar (opt)  

Topping: 
4 oz/ 105 gm plain flour, pref wholemeal
3 oz/ 75 gm dried unsweetened coconut
2-3 oz/ 55-75 gm soft brown sugar 
1/4 tsp salt
3 oz/ 90 gm porridge oats
2 oz / 55 gr cold cubed unsalted butter (or up to 4 oz/110gm for the young and healthy).  
2 oz/55 gm chopped nuts 

Method (fruit)
1. Peel, core and halve pears; cut each half into three wedges. Pour over lemon juice/water mix.
2. Add ginger, stir well.
3.  If using sugar in the fruit, add it here
4.  Line an 9x13 inch tin with greaseproof paper.  Layer pears with blueberries.  

Method (crumble)
1.  Place flour, coconut, sugar, salt and porridge oats in bowl.  Mix well. 
2.  Add cold cubed unsalted butter and rub in till butter is the size of peas. 3.  Stir in nuts.
4.  Spread in a thick even layer over the fruit .  
4.  Bake at 180C for 45 minutes to an hour.

Serve with thick or strained low-fat yoghurt or single cream.


This recipe has been developed by B Lee/ Bright Sun Enterprises.  It may not be reproduced, in any form, without the author's written permission.