This Blueberry and Pear Pecan Crumble has become an addiction. Thank goodness it’s a “guilt-free goodie” addiction. I’ve already made this three times! I love it so much. I can’t seem to go to sleep unless I have one for dessert. It’s another winner based on glutenfreefix.com’s recipe, and so easy to make. My favorite part is the nutty, crumbly topping. Mmmmm!
For this recipe, you can use any kind of fresh fruit. I’ve used different kinds of berries (blueberry, raspberries, strawberries), apricots, peaches, but my favorite is using Bosc pears. I just love the crisp taste of a good pear.
- 2 Bosc pears, peeled and chopped
- 1 1/2 cups fresh blueberries (or a combination of berries)
- 1 tsp of arrowroot powder (optional)
- 2 tsp of coconut palm sugar (optional – or Stevia or Splenda equivalent)
- 1 tsp of lemon juice (optional)
- 1/4 cup butter, room temperature (or microwave it for about 10 sec.)
- 1/4 cup agave nectar
- 1 cup almond flour or almond meal, firmly packed
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- Preheat your oven to 325˚F.
- Mix your fruit with arrowroot powder, sweetener and lemon juice.
- Divide your fruit among your ramekins (about 6) or pour into a casserole dish or pie plate.
- Make your topping: Combine the butter, agave, almond flour, salt, cinnamon and pecans with a fork. (You might need to microwave it for a few seconds to get it to mix well.)
- Use your fingers to “crumble” the topping onto each dessert. (It will be sticky)
- Bake for 35-40 minutes until golden brown.
- Serve warm as is, or topped with freshly whipped cream, or with a scoop of coconut vanilla ice cream.
- Refrigerate any leftovers. To re-heat, place in a toaster oven for 5-10 minutes or until the topping gets toasty. Watch out that you don’t burn the top.