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.
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.
2. Place pear and raspberries in a 2 litre baking dish.
3. In a small bowl combine the almonds, oats, sugar, coconut and cinnamon.
4. Pour over the melted butter and mix well.
5. Spoon this mix over the top of the fruit.
6. Bake for 35 minutes.
7. Serve and enjoy!
That looks yummy! Will show the kids when they're home from school and dessert will be sorted :)
ReplyDeleteI hope they liked it.
DeleteOh yum! We have friends with egg allergies too, so this will come in handy!
ReplyDeleteThis looks delish!!
ReplyDelete