CINNAMON AND VANILLA APPLE PEAR BUCKWHEAT CRUMBLE |
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Fruit:
> 1 pear (about 150 gr), peeled Raw pear:
> 1 pear, peeled Raw pear:
> 50 ml coconut oil (you can replace it with butter) |
Directions: | |
1 | Dice the fruit for the stewed fruit. 2 | Put all the ingredients in a saucepan. 3 | Bring to a boil. 4 | Lower the heat and simmer, stirring occasionally for about 15 minutes (until the apples are tender and break, the pear pieces may remain hard). 5 | Preheat the oven to 180 C. 6 | Mix all crumble ingredients by hand. 7 | Spread out on a baking tray covered with parchment paper. 8 | Bake in the oven for about 20-30 min. 9 | Break into small pieces. 10 | Make beads with the raw pear and put them in a glass of verbena. Leave to infuse for 1 hour (or more if you have the time). 11 | Plate the dessert in a line on one side with a few fresh verbena leaves. 12 | When you dress your plates, the count should be lukewarm.
> You can add whipped cream or a few small scoops of caramel, vanilla or hazelnut ice cream for even more deliciousness. Enjoy ! |