Made in minutes, these fruit crumbles give you crunch and a zingy fresh fruit taste from each bite.
A favourite recipe of mine from my Happy Hormone Cookbook. This delicious pudding uses whatever fruit is particularly in season when you make it. I like to use stone fruit in summer, and ripe pears in winter, since neither fruit needs much cooking time. You are literally warming it up and lightly toasting the top.
What’s In Them:
- 250g (9oz) fresh ripe pears or peaches, about 2, washed, cored/de-stoned and roughly chopped (no need to peel)
- 250g (9oz) fresh or frozen berries
- Zest from 1 organic lime
- 150g (5oz) macadamia nuts, roughly chopped (sometimes I like to mix in hazelnuts too)
- 60g (2½ oz) unsweetened coconut chips
- 1 Tbsp pure local honey or maple syrup
How To Make:
Set your oven to 160ºC (325ºF) fan-forced or 180ºC (350ºF) regular.
Toss the fruit together in a bowl and add the zest from the lime.
Use individual oven-proof ceramic pots, about 125ml (4 fl oz) capacity.
Spoon the fruit into the pots, packing it down as you go.
Mix the nuts, coconut and honey together in a bowl so they become sticky. Top each of the pots with the mixture.
Put into the oven to crisp the top and warm the fruit, about 10 minutes. This could also be done under a grill.
Eat with some natural unsweetened yoghurt sprinkled with cinnamon or vanilla. Alternatively serve with homemade fresh Banana Soft Serve Icecream (recipe in The Happy Hormone Cookbook)