This classic Eat Yourself Beautiful breakfast is warming, simple and could also pass for a satisfying dessert. Just add a heaped tablespoon of whipped coconut cream!
Never tried making coconut whip? It couldn’t be more simple: For 3-4 servings, buy two cans of full-fat coconut milk (I find the Blue Dragon brand good – €1.99) Allow them to refrigerate overnight, so that the creamy part separates from the liquid and hardens at one end of the can. Gently scoop out the coconut cream with a spoon, pop it into a mixing bowl and use an electric handheld whisk to whip it just like regular cream. You can even add a teaspoon of vanilla extract to really enhance the flavour.
The warming flavours of pear and cinnamon are sharpened by the raspberries, which also give it a beautiful summery colour. The soft fruits complement the crisp oatmeal perfectly, and of course the dish is a great source of fibre, which supports a healthy digestive system. Hurrah!
Let me know if you give this Rustic Spiced Pear and Raspberry Breakfast Crumble a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 125g fresh raspberries
- 4 medium pears, cored and cut into bite-sized chunks
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp organic coconut palm sugar, honey or maple syrup (optional)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- coconut oil, for greasing
- 110g porridge oats (use gluten-free if necessary)
- 80g pecan nuts, chopped
- 20g ground almonds
- 4 tbsp pure organic maple syrup or honey (optional)
- 3 tbsp coconut oil, melted
- pinch of ground cinnamon
- Preheat the oven to 180°C. Lightly grease four ramekin dishes with coconut oil.
- Mix together the raspberries, pears, lemon juice, sweetener, cinnamon and vanilla extract in a bowl. Divide into the ramekins, making sure the top is flat and even.
- In a separate bowl, combine the oats, pecans, ground almonds, sweetener and coconut oil. Spread the oats in a layer across the fruit in the ramekins and sprinkle with a pinch of cinnamon.
- Bake in the oven for 35-40 minutes, until the pears are tender and the topping is crispy. Allow to cool slightly before serving.
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days.