There are few things I hate more than having to throw away food. We used to shop for groceries once a week and then we wouldn’t get through all of the fresh produce and so much would go to waste. To avoid this, I’ve started making more frequent trips to the supermarket and/or farmers market for fresh produce. Despite my best efforts, some weeks get really busy and I inevitably end up with fruits and/or vegetables that are desperate to be used.
This crumble was born out of the need to use up some pears in the refrigerator and to prepare the next mornings breakfast in advance.
The primary spice used here is Cardamom. Having used it with other spices in the Baked Pumpkin Oatmeal and Spiced Pear Amaranth Porridge recipes I recently posted, I wanted to give it a chance to shine in this recipe. Its so seasonally appropriate, it’s warming, it’s aromatic, it’s vibrant and fills the air with a wonderful scent that is sure to wake up your senses early in the morning.
A perfect and nutritious breakfast or brunch option any day of the week and over the holidays, to give your body a break from all the sugary treats. This recipe feeds two or three people, but can be easily doubled or trippled to feed a crowd.
Cardamom Pear Crumble
This cardamom spiced crumble is a great way to use up ripe fruit and make a delicious and nutritious breakfast or brunch to feed one, two or the whole family. It’s vegan, gluten free and refined sugar free and made with whole food and nutritious ingredients like almonds, buckwheat and pears. The recipe can be easily halved to feed one, or multiplied to feed a crowd. The almonds can replaced with walnuts or pecans, the buckwheat with oats and the pears with apples. It’s versatile and wholesome.
For the filling:
- 3 Pears, seeded and sliced into bite sized pieces
- 1/4 Tsp Ground Cardamom
- 1/8 Tsp Ground Ginger
- 1 Tbsp Maple Syrup
- 1 Tbsp Filtered Water
For the topping:
- 1/4 C Blanched Almonds, ground into meal
- 1/4 C Buckwheat Flakes/Rolled Buckwheat, ground into flour
- 1/4 C Buckwheat Flakes/Rolled Buckwheat, left as is
- 1/4 – 1/2 Tsp Ground Cardamom
- 1/4 Tsp Ground Ginger
- 1 Tbsp Maple Syrup
- 2 Tsp Coconut Oil
- Pinch of Fine Sea Salt
- Add filling ingredients to a small pot over medium heat and cook for about 5-7 minutes, until pears are softened.
- Pour filling ingredients into a small oven safe dish.
- Combine topping ingredients in a mixing bowl and mix well to combine, until you have a crumbly, slightly sticky mixture.
- Pour topping mixture over the filling and flatten out.
- Bake in a preheated oven at 180 C for about 25-35 minutes, or until the top has turned a golden brown colour. Adjust bake time to your oven if necessary.
- Serve for breakfast or as a snack, with or without ice cream.
- Store leftovers, covered, in the refrigerator. Remove from refrigerator at least 10 minutes before serving and reheat in the oven for about 10 minutes.