Pear, blackberry and hazelnut crumble
2 beurre bosc (brown) pears (500g), peeled and thinly sliced 4 cups (560g) frozen blackberries
2 tablespoons maple syrup
½ teaspoon ground cinnamon
1 tablespoon white chia seeds (
see note, page 132) hazelnut, date and amaranth crumble
1 cup (140g) hazelnuts, roughly chopped 6 fresh dates (110g), pitted, roughly chopped ½ teaspoon ground cinnamon
¼ cup puffed amaranth (
1 tablespoon maple syrup
see note, page 132)
Preheat oven to 180°C (350°F). To make the crumble, place the hazelnut, dates, cinnamon, amaranth and maple syrup in a large bowl and stir well to combine. Set aside.
Place the pear, blackberries, maple syrup and cinnamon in a large saucepan over high heat. Cook for 8 minutes, stirring. Add the chia and stir to combine. Spoon the mixture into 4 x 1-cup-capacity (250ml) ramekins and top with the crumble mixture. Place on a baking tray and cook for 8 minutes or until golden. SERVES 4.