Pear and ginger crumble (v)

A delicious twist on classic fruit crumbles.
Serves 6.

Author: Adapted from Jamie Oliver's 'Best Ever Fruit Crumble'.

Original post (with pictures) here.

For the pear filling (note: I would double these quantities next time and I recommend doing so if you like fruit-heavy crumbles) -

60g coconut sugar
100ml water
4 large pears, cored and cut into chunks
2-1/2 tbsp chopped stem ginger in syrup

For the crumble topping -
140g plain flour
100g coconut flour
90g brown sugar
1 tsp powdered ginger
Pinch salt
90g dairy-free spread


1. Preheat your oven to 200'C (400'F).
2. To make the pear filling, combine the water and coconut sugar in a medium saucepan and bring to boiling point. Add the pear pieces and reduce heat to allow the mixture to simmer for several minutes. Add the chopped stem ginger and stir through.
3. Transfer the pear mix to an oven-proof crumble or pie dish and set aside.
4. To make the crumble topping, combine the flours, brown sugar, salt and powdered ginger in a mixing bowl. Add the dairy-free spread and rub through with your fingers until the mixture resembles breadcrumbs.
5. Cover the pear mix with the crumble topping, heaping more of the mix in the centre of the crumble.
6. Bake for 25-30 minutes until golden brown.

Note. The crumble can be made in advance and set aside for several hours before cooking.