F is for Fruit Crumble Dessert

F is for Fruit Crumble

As I have mentioned in the past on this blog, our family has been fortunate to avoid any food allergies or other diet specific issues so far.  There are plenty of other things we are allergic to or have problems with, just not anything food related.

We do have members of our extended family though who are diabetic, lactose or gluten intolerant, or allergic to eggs so we are keen to try out recipes that suit their diets.

This recipe for Fruit Crumble, also known as Fruit Crisp, is perfect for this time of the year in Australia.  The recipe has been adapted to be suitable for Diabetics and if you substituted quinoa flakes for the rolled oats it is gluten free too.  You can also use lots of other fruits too.  Try it with apples, apricots, mango, blackberries, peaches or blueberries.
F is for Fruit Crumble

Pear Raspberry Fruit Crumble
Adapted from Diabetic Living
Download the recipe card here.
Serves 6

Ingredients
2 cups fresh pear, sliced and peeled
2 cups raspberries, fresh or frozen
1/4 cup chopped almonds
1/4 cup rolled oats (substitute with quinoa flakes for gluten free)
3 tablespoons brown sugar, firmly packed
2 tablespoons desiccated coconut
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions
1. Preheat oven to 180° Celsius.

F is for Fruit Crumble

F is for Fruit Crumble

2. Place pear and raspberries in a 2 litre baking dish.

F is for Fruit Crumble

F is for Fruit Crumble

F is for Fruit Crumble

3. In a small bowl combine the almonds, oats, sugar, coconut and cinnamon.

4. Pour over the melted butter and mix well.

F is for Fruit Crumble

5. Spoon this mix over the top of the fruit.

F is for Fruit Crumble

6. Bake for 35 minutes.

F is for Fruit Crumble

7. Serve and enjoy!

F is for Fruit Crumble

5 comments:

  1. That looks yummy! Will show the kids when they're home from school and dessert will be sorted :)

    ReplyDelete
  2. Oh yum! We have friends with egg allergies too, so this will come in handy!

    ReplyDelete