Fancy making this Pear, Blueberry, Ginger & Barley Crumble?
A simple, seasonal crumble using barley flakes instead of oats. The barley adds a crunchy, nutty flavour and is the star of the whole grain, seeded topping.
Get creative with your fruit filling, depending on the season, and/or make the crumble gluten-free by substituting with oat flour.
Pear, Blueberry, Ginger & Barley Crumble:
Prep time: 5
Cook time: 30
For the filling:
- 3 ripe pears, sliced
- 150g blueberries
- Zest of 1 orange
- Juice of half an orange
- 2 cm piece ginger, grated
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- 1tbsp Rude Health Sprouted Whole Wheat Flour
- ½ tbsp coconut sugar
For the topping:
- 75g Rude Health Naked Barley flakes
- 75g Rude Health Sprouted Whole Wheat Flour
- 75g mixed seeds
- 75g coconut sugar
- 75g coconut oil
- 1 tsp cinnamon
1. Preheat the oven to 180C (fan).
2. Combine the ingredients for the filling into a bowl and mix until well combined. Put the filling in a rectangular ovenproof dish (approx 27cm).
3. Using your hands, combine the ingredients for the topping, making sure to incorporate the coconut oil until you have a breadcrumb-like mixture.
4. Sprinkle the topping over the filling and place the dish in the oven. Bake for 25-30 minutes until the fruit filling bubbles and the topping is golden and crisp.
5. Serve warm with custard, cream or ice cream.
Allergy info: wheat, gluten
Recipe courtesy of Rude Health
What do you think of this Pear, Blueberry, Ginger & Barley Crumble recipe?
Fancy trying it?
You might also like:
Naked Barley Porridge With Maple Rhubarb And Pecans:
Naked Barley porridge with maple rhubarb and pecans anyone?
Calling all porridge pioneers. Stay ahead of the curve and swap your regular old oats for naked barley.
Quick, easy and comforting, this recipe tastes just as great with milk as it does with a dairy alternative.