Raspberry Pear Crumble

A surprisingly easy to make yummy dessert Raspberry Pear Crumble. This recipe is a magical twist on the classic apple crumble.

This crumble is extra special because it’s keto friendly, gluten-free, refined sugar-free, and adaptable to vegan by using plant butter. Using vegan butter is a mega bonus for those with food intolerance’s and allergies.

This gorgeous dessert needs hardly any preparation, and can be eaten cold. It’s super quick to prepare and loveable treat for anytime of the day.

The sweet raspberries and pears are what makes this crumble a self-saucing winner. When the crumble is cooking the juices from the fruit turn syrupy…so yummy and smells outrageous!

The combination of the syrup, fruit and delicious crumble topping is the perfect sweet tooth mix. Try serving with your favourite cream, ice-cream, custard or just as is on its own. Try our dairy-free Gut Friendly Vanilla Coconut Yogurt, or even our Free-From Mocha Coffee Ice Cream to go with it.

RASPBERRY PEAR CRUMBLE TIPS:

To bring out the flavours of the raspberries add a good quality of balsamic vinegar and a pinch of Himalayan salt.

This recipe suggests adding 1 tbsp of brown sugar for appearance purposes only. It is optional, but considering how much is needed it’s worth adding.

When the crumble is cooking sometimes the fruit will burst through the topping. This is a good sign and adds to its delicious appearance.

Perhaps you don’t have fresh raspberries on hand? If not, try frozen straight from the bag to the oven. Other fruit you could experiment with are strawberries, blackberries, loganberries, redcurrants, or go the old fashioned route and use apples. Another alternative is to mix and match.

Can be served hot or cold.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: 23 inch Ovenproof Dish (round or square and about 2 inches deep), Food Processor (optional but easier than using your fingers), Tin Foil.

Prep: 10 min
Cook: 35 min
Servings: 8

G. Carbs: 70g
N. Carbs: 39g
Freezable: Yes

Protein: 8g
Fibre: 17g
Fat: 15g

Kcal: 375
Course: Dessert
Difficulty: Easy

INGREDIENTS

Base:

  • 900g Raspberries (fresh or frozen)
  • 3 soft Pears
  • 60g Erythritol
  • 30g Ground Almonds (Almond Flour)
  • 2 tbsp Balsamic Vinegar
  • Pinch of Himalayan Salt

Topping:

  • 130g Coconut Flour (Biona is a good choice)
  • 100g Butter (for vegan use dairy-free)
  • 80g Erythritol
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • Pinch of Himalayan Salt
  • 2 tbsp flaked almonds (optional)

DIRECTIONS

  • Preheat your oven to 200c, 400F or gas 6.
  • Wash and hull your raspberries, then put them into your oven dish.
  • Peel and cut the pears, then add then to the dish.
  • In a small bowl add the rest of the saucing ingredients erythritol, ground almonds, salt and balsamic vinegar.
  • Mix everything together using a spoon.
  • For the crumble topping, put all the ingredients except the brown sugar in a food processor or a big bowl if mixing by hand.
  • Whizz gently in the processor or rub ingredient together with your fingers until it resembles a crumble topping.
  • Tip over the raspberries and pears and gently flatten out using a fork.
  • Score the top slightly with a fork.
  • Sprinkle the optional brown sugar and flaked almonds over the top.
  • Put the oven dish on to a baking tray, then place in the oven. Cook for 15 minutes, then cover with foil to prevent burning.
  • Cook for a further 30 minutes.
  • Leave to stand for 10 minutes before serving.
  • Enjoy as is or serve with ice-cream, cream or yogurt!