Fancy making this Pear, Blueberry, Ginger And 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 And 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 And Barley Crumble recipe?
Fancy trying it?
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