Pear Blueberry quinoa crumbles
Try to source lovely ripe pears for these crumbles. If your pears are still firm, they may need to cook for longer – in which case you might like to put some foil over the crumbles whilst cooking to prevent the topping getting too brown before the pears are tender.
4 ripe pears, cored and diced
1-2 punnets blueberries
2 ½ tablespoons brown or rapadura sugar
50 g almond meal
90 g rolled quinoa or quinoa flakes (or you can use rolled oats, or a mixture of both)
40 g wholemeal plain flour
2 tablespoons desiccated coconut
½ teaspoon ground cinnamon, plus extra to sprinkle
80 g butter, diced
Yoghurt, to serve
- Serves 6-8
Preheat the oven to 180°C.
Place the pears and blueberries in a bowl and toss through 1 tablespoon of the sugar.
Divide the fruit mixture between 6 larger or 8 smaller ovenproof dishes. Set aside.
In a large bowl, stir together the quinoa, flour, coconut, cinnamon and remaining sugar. Using your fingers, rub the butter into the dry mixture until well combined. Sprinkle this crumble mixture over the fruit mixture.
Bake for 20 minutes or until the crumble is golden and the fruit is tender. Serve warm with yoghurt and an extra sprinkle of cinnamon if liked.