Pear, black­berry and hazel­nut crum­ble

donna hay - Fresh + Light - - Fresh On Trend -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.