Pear, Pomegranate and Maple Crumble (gluten-free)
User Reviews
5
Pear, Pomegranate and Maple Crumble (gluten-free)
Description
The Pear, Pomegranate and Maple Crumble layers spiced, maple-sweetened pears and pomegranate arils in a baking dish. The topping blends chopped pecans and almond flour with melted coconut oil, maple syrup, vanilla, cinnamon, cardamom, and sea salt, creating a sticky, crumbly mixture. Baking until golden develops a crisp, nutty crust over the soft fruit base.
The dish is completed with a coconut whipped cream made from chilled full-fat coconut milk, maple syrup, and vanilla, whipped until fluffy. The warm crumble with creamy coconut topping offers contrasting textures and flavors that highlight the fruit's natural sweetness with aromatic spices.
Ingredients
Fruit Base
- 6 pear peeled, cored and diced
- 1/4 cup maple syrup
- 1 tbsp arrowroot powder
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1 cup pomegranate arils
Topping
- 1 cup pecans
- 1 cup almond flour
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt sea salt
- pinch cardamom
Coconut Whipped Cream
- 13.5 oz coconut milk refrigerated overnight, full-fat
- 1 tsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large mixing bowl, add all fruit base ingredients (except the pomegranate arils) and toss until well combined. Transfer fruit mixture to a 9x13 baking dish, top with the pomegranate arils and set aside.
- Add the pecans to a food processor and pulse 3-4 times to create small pieces. Add the remaining topping ingredients and pulse until you have a sticky, crumbly mixture.
- Sprinkle the topping on top of the fruit base and cook for 25-30 minutes, or until lightly golden.
- While the crumble is cooking, make your coconut whipped cream. Open the can of refrigerated coconut milk and scoop out the hardened coconut cream (leaving the coconut water). Place coconut cream in a mixing bowl and add the maple syrup and vanilla. Using a hand mixer on medium speed, fluff the coconut whipped cream for 10-20 seconds. Refrigerate until the crumble is done.
- Serve the crumble warm with a dollop of coconut whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Sodium | 82mg | 3% |
| Potassium | 393mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 82mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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