Feijoa and Pear Crumbles

Feijoa and Pear Crumbles

Feijoa & Pear Crumbles

 

We’re only one month into Autumn and the temperatures have already taken a serious dive this week with two cold snaps in the space of two days. The heat pumps have been turned on, woolly hats and puffer jackets pulled out for dog walks (…ok that’s just me), and I’m going through a box of herbal tea a day!

This kind of weather calls for warm nourishing food so with a fruit bowl full of pears and feijoa’s the obvious thing to do was turn them into a warm fruit crumble.

This crumble’s had a Swoon Food makeover, it’s entirely grain and dairy free, made with cashews, almonds and coconut flakes, and is sweetened with just a small amount of rice syrup. If you’re avoiding sweeteners altogether then by all means leave it out as there’s enough sweet spice in the mixture to make the crumble topping work.

For those who haven’t come across a feijoa (also known as pineapple guava or guavasteen), it has a smooth green skin and is about the size of a kiwi fruit. It’s insides are creamy coloured and similar in texture to a pear but with jelly bits. They have a unique  fragrant flavour which has been described as a cross between a pineapple and guava.

Feijoa’s are also a great source of dietary fibre, packed with vitamin C, and very low in calories. If you can’t get your hands on any feijoas for this recipe, you can substitute for berries or simply add more pear.

Best of all this recipe only takes 15 minutes to put together (10 if you’re fast with a vegetable peeler), and another 30 to bake. So if after dinner you suddenly decide you want dessert, this is your recipe! Enjoy.

 

Feijoa & Pear Crumbles

 

Feijoa and Pear Crumbles

Serves: 4
Prep time: 10 minutes Bake time: 30 minutes

2 pears
4 feijoas
1/3 cup almonds
1/3 cup cashews
1/4 cup sunflower seeds
1/2 cup coconut flakes
1 tsp cinnamon
1 tsp ginger
pinch pink Himalayan salt
1 Tbsp rice syrup
1 Tbsp coconut oil, melted

Preheat the oven to 160ºC fan bake and place four oven-proof ramekins on an oven tray.

To make the crumble topping put the almonds, cashews, sunflower seeds, coconut flakes, cinnamon, ginger and salt into a food processor and pulse until you have a chunky mixture. Add the rice syrup and coconut oil and pulse until just combined. You want it to remain quite chunky.

Peel the pears, cut in half to remove the cores then chop into bite sized pieces. Spread between the four ramekins. Next cut the feijoa’s in half, scoop out the flesh and divide between the ramekins.

Divide the nut crumble between the four ramekins then place them in the centre of the oven to bake for 30 minutes.

The crumbles are ready when the topping has turned a golden brown and you can hear the fruit beneath bubbling. Remove from the oven and place on a wire rack to cool a little before serving. These are perfect with a dollop of your favourite coconut yoghurt or nice cream.

 

Feijoa & Pear Crumbles

 

Two Crumbles with a difference…

Two Crumbles with a difference…

Apple and rhubarb crumble - a dairy free recipe

 

I’ve always loved a good fruit crumble, however, the traditional recipe calls for butter, wheat flour and oats – all of which are not compatible ingredients for a dairy and gluten free diet.

But when I saw some beautiful pink rhubarb in our local store recently, I was inspired to try and create a traditional style crumble that I could enjoy too!

During my time as a pastry chef in NZ, I developed a rhubarb crumble recipe that became so popular it wasn’t allowed to come off the menu until we came up with another best seller. This became quite the headache for the head chef, who strongly believed a humble fruit crumble did not belong on the menu of a fine dining restaurant.

I’m not sure we ever found anything quite as popular to replace it with, but it did eventually come off and the head chef could once again breathe easy. New Zealanders really love their fruit crumble!

The key to the success of that crumble recipe was the following qualities: it was crunchy on top yet soft underneath; some chunky clusters of crumble mixed in with finer crumbs; threaded coconut; and just enough spice to have you wondering what that familiar flavour is.

 

 

Apple and rhubarb crumble with coconut yoghurt

 

With those qualities in mind, I set about creating a new crumble recipe that was dairy, gluten and refined sugar free…. and I ended up creating two recipes! One with oats and one without, as some people can tolerate oats even if they generally eat a gluten free diet.

The unrefined sweetener also has a big effect on how your crumble turns out. If you like a more chunky traditional crumble then pure maple syrup is the best choice, but if you like a finer crumble then use coconut sugar. One thing to note about coconut sugar, is it has a lower melting point so in a crumble it can burn a little around the edges at regular oven temperatures. The best way to avoid this is to cook the crumble at a slightly lower temperature e.g. 160ºC and keep an eye on it.

Feel free to get creative with the fruit combinations for either of these crumble recipes. I’ve used rhubarb and apple, and blueberry and apple here, but you could equally use any berries, stone fruit or otherwise to your liking.

One of the things I love most about these crumbles is they’re essentially like healthy granola on top of cooked fruit, which means eating dessert for breakfast just became a reality! 😉

If you have any leftovers they taste just as good cold, or can be easily reheated and are perfect with a dollop of your favourite coconut yoghurt or nice cream.

I hope you enjoy these crumble recipes, and if you post any of your creations to Instagram I would love to see them – tag me @swoon.food and #swoonfood so I can find them. Enjoy!

 

Apple and rhubarb crumble with coconut yoghurt (a dairy free recipe)

 

Apple & Rhubarb Oat Crumble (dairy free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
4-6 stalks of rhubarb
1 Tbsp coconut sugar

1/4 cup coconut sugar OR pure maple syrup (see above for the difference)
1/4 cup coconut oil
1 cup oats
1/2 cup ground almonds
1/2 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and rhubarb well, and peel the apples if you are not using organic. Cut the apples and rhubarb into small cubes about 1cm square, and place in a baking dish. Sprinkle with 1 Tbsp coconut sugar.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the oats, almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of the crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

Apple & Blueberry Almond Crumble (dairy & gluten free)

Serves: 4-6
Prep time: 20 minutes Cook time: 30 minutes

3 apples
1 cup blueberries

1/4 cup pure maple syrup OR coconut sugar (see above for the difference)
1/4 cup coconut oil
1 cup ground almonds
1 cup coconut thread
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla essence or powder
pinch of Himalayan pink salt

Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.

To make the crumble place the coconut oil and pure maple syrup (if using – otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted. Remove from heat. Combine the coconut sugar (if using), almonds, coconut thread, cinnamon, ginger, vanilla and salt in a large bowl. Pour the melted coconut oil over the dry ingredients and stir to combine.

Pile the crumble on top of the fruit and place the dish in the centre of the preheated oven for approximately 30 minutes. The crumble is cooked when the fruit has softened (and will be piping hot!) and the crumble has turned a golden brown. Note: coconut sugar will create a much darker looking crumble than maple syrup.

Serve large spoonfuls of crumble topped with your favourite coconut yoghurt or nice cream. The cooked crumble will keep covered in the fridge for up to 5 days.

Tip: If you don’t have ground almonds you can make your own by placing whole almonds in a food processor and blending until they resemble fine bread crumbs.

 

 

Apple and blueberry crumble with coconut yoghurt - dairy, gluten & refined sugar free recipe