Cinnamon and vanilla apple pear buckwheat CRUMBLE


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Serves 4   All levels


> 1 pear (about 150 gr), peeled
> 350 gr Boscop type apples, peeled
> 80 ml maple syrup
> Juice & zest of half a lemon
> ½ vanilla pod, cut to length and empty
> 1 small cinnamon stick

Raw pear:

> 1 pear, peeled
> 1 cup of verbena

Raw pear:

> 50 ml coconut oil (you can replace it with butter)
> 50 ml buckwheat flour
> 50 ml hazelnut powder
> 50 ml coconut sugar (or raw sugar cane)


1 | Dice the fruit for the stewed fruit.

2 | Put all the ingredients in a saucepan.

3 | Bring to a boil.

| Lower the heat and simmer, stirring occasionally for about 15 minutes (until the apples are tender and break, the pear pieces may remain hard).

Preheat the oven to 180 C.

| Mix all crumble ingredients by hand.

Spread out on a baking tray covered with parchment paper.

Bake in the oven for about 20-30 min.

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 !