Pear Crumble – gluten-free

Time

40 min

SErves

4

Calories

311 kcal

Carbs

37g

Protein

6g

Fat

15g

Ingredients

For the pear crumble

  • 400 g pears, ripe – quarter, core and cut into 5 mm slices
  • 200 g raspberries – rinse over a sieve and drain
  • 200 g blackberries – rinse over a sieve and drain
  • 40 g dates, pitted – cut into very fine cubes
  • 100 ml soy drink
  • ½ teaspoon crystal salt

For the sprinkles

  • 60 g oat flakes, ground
  • 30 g white almonds, ground
  • 40 g organic margarine, vegan + heat-resistant
  • 15 g xylitol (sugar substitute)
  • ¼ teaspoon vanilla powder
  • 1 pinch of crystal salt

Instructions

For this pear crumble, we cooked the pears with dates in soy milk to make a fine sauce. Then layered between the berries and topped with sprinkles.

Step 1

Preheat the oven to 180 ° C; prepare a gratin dish.

Step 2

For the crumble, put all the ingredients in a bowl and mix by hand.
Then place in the gratin dish and bake in the oven for about 30 minutes until golden brown.

Step 3

In the meantime, bring the soy drink to the boil in a saucepan, then add the pears, dates and salt and simmer gently for 5 minutes.
Take the pot off the stove and let it cool down a bit. Then let it cool in the refrigerator.

Step 4

Prepare 4 dessert glasses and add a layer with half of the berries.
Then distribute the pear sauce on the glasses, cover with the remaining berries and top with the sprinkles.
Serve and enjoy the pear crumble.

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