Ingredients

Crumble topping

• 3/4 cup unsalted butter
• 1/3 cup almond flour
• 1/2 cup gluten free flour
• 2 tablespoon coconut flour
• 1/2 cup Lakanto Monkfruit Classic Sweetener

Poached pears

• 4 pears peeled
• 1/4 cup Lakanto Monkfruit Classic Sweetener
• 500ml water
• 1 ginger tea bag (or your favourite flavoured tea)
• 1/4 cup blue berries (fresh or frozen)
• 1 teaspoon cinnamon
• 1/2 whole lemon

Method

• Step 1 Preheat your oven to 150c.
• Step 2 For the crumble mix – combine all the ingredients into a bowl a mix until they look like bread crumbs.
• Step 3 Place the crumble mix onto a non stick baking tray and bake for approx. 20 minutes or until the crumble is looking lightly golden. (Note remove after 10 minutes and stir).
• Step 4 Remove from the oven, allow to cool and set aside. (Note this method will give you the crunchiest crumble topping and not soggy.
• Step 5 For the poached pears – first combine the water, tea bag, sweetener and cut a fresh lemon into a medium sized pot.
• Step 6 Next, peel the pears, leave whole and place immediately into the pot.
• Step 7 Cook on a medium heat until the pears are just soft on the outside. Allow the pears to cool in the liquid (Approx. 10-15min).
• Step 8 Once cooled, remove the pears and cut into quarters then slice. Keep the liquid.
• Step 9 Lay the pears and blueberries on an oven-proof dish, layering with cinnamon as you go.
• Step 10 Check the flavour of the leftover liquid, and reduce slightly to intensify the flavour if necessary.
• Step 11 Pour a little over the pears but only enough to go about half-way up the sides of the pears.
• Step 12 Next top with your crumble mix and place immediately into a pre-heated oven at approx. 180c for 10 minutes.
• Step 13 Dust with extra cinnamon and sweetener before serving.