Blueberry and Pear Crumble
Momma Lewis sent me this recepie she tried out of the Paleo Cookbook i got her a little while back. My dad said and i quote “it was a fruit explosion.”
|Recipe calls for . . .||I altered the following . . .|
|1 T all spice|
|4 T lemon juice||used juice of 1 lemon (less than 4 T)|
|1 T honey||used 3 T honey|
|10-11 oz frozen blueberries|
|2 T arrowroot||next time I’ll try dissolving powder in water first; (sold w/spices)|
|1/2 C almond meal||used more, maybe 3/4 C or so|
|10 dates||used more, maybe 15+ (added meal & dates till I had the qty of topping I wanted – & the texture)|
|1 T water|
|1/3 C walnuts, chopped|
Preheat oven to 350 degrees. Pam spray a 9” baking dish.
Peal & core pears – slice thin
In large skillet add sliced pears, all-spice, lemon juice & honey. Cover and let cook for 10 minutes, stirring regularly.
Add arrowroot and stir until pears are coated. Add blueberries, stir for 5 minutes or until blueberries have defrosted and sauce has thickened. Place in prepared baking dish.
Place almond/hazelnut meal in food processor, add dates and water and blend until combined. Place into bowl, add walnuts, and mix. Add as topping to fruit mixture. Sprinkle with cinnamon (if desired).
Bake at 350 degrees until bubbly.