NUTRITIONAL INFO PER SERVE
carbs 9g / fat 23g / protein 5.5g
Peel of 1/2 a lemon
1/2 teaspoon of cinnamon or 1 cinnamon quill
1 centimetre piece of ginger
1 cup of almond meal
3 tablespoons butter
1 teaspoon stevia or xylitol
Thick Greek yoghurt to serve
CORE, DICE, SIMMER, HEAT, MELT, ADD, COMBINE, POUR, BAKE, SERVE…
I leave the pears with the skin on but you can peel if you wish, then core and dice. Place in a saucepan with the lemon peel, cinnamon and sliced ginger. Add 1/2 a cup of water and simmer over low heat for 15 minutes until the pears have softened.
In the meantime, heat the oven to 180 degrees celcius. Melt the butter in a baking dish in the oven for a couple of minutes. Add the almond meal and sweetener to the melted butter and stir to combine into crumbs. Place back in the oven for 10 minutes, being careful not to burn the crumble. Remove the crumble from the baking dish and place in a separate dish.
When the pears are done, remove the lemon peel, cinnamon quill (if using) and ginger (if you wish, or you could leave the ginger in for some extra spice). Pour into the baking dish and cover with the crumble. Bake in the oven for 5 minutes. Serve warm with the Greek yoghurt.