Serve this grain-free and refined-sugar-free pear crumble recipe at the end of a warming autumn meal, or as part of a holiday dinner. The pears can be replaced with fresh or frozen blueberries if desired! Be sure to use ripe pears in this recipe; the topping will burn before the pears cook if underripe fruit is used.
Ingredients
Filling
4
pears
cored and diced
2 tablespoons
maple syrup
1 tablespoons
tapioca flour
½ teaspoons
cinnamon
Topping
1 cups
blanched almond flour
1 cups
raw pecans
finely chopped
⅓ cups
tapioca flour
1½ teaspoons
cinnamon
½ teaspoons
ground cardamom
½ teaspoons
ground ginger
¼ teaspoons
fine sea salt
4 tablespoons
unsalted butter
melted
(or coconut oil)
4 tablespoons
maple syrup