A crumble is one of the easiest and quickest desserts to prepare. There must be a million different recipes and variations on this dessert, but for a change from the classic apple crisp, try this recipe with fresh blueberries, pears, and 70% cacao dark chocolate. This recipe also provides a way to use almond pulp leftover from making homemade almond milk. The almond pulp is dried in the oven for about 10 minutes and mixed with the flour of your choice to make a crunchy topping that's naturally gluten-free. This mixture could also be used in or on top of cakes and other pastries. You can also make this topping using only almond pulp! It's best served while still warm, with the pears soft and the chocolate melted.
Discover other ways you can use almond pulp over on our blog!
¾ cup almond pulp (leftover from making almond milk)
2 tbsp spelt flour or all-purpose gluten-free flour
1 tbsp oat flakes (gluten-free, if so desired)
A handful PRANA organic raw European almonds
3 tbsp maple syrup
3 tsp PRANA organic coconut oil
1 pinch PRANA unrefined Algarve sea salt
¼ cup PRANA organic chocolate chunks, 70% cacao
½ cup fresh blueberries
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Spread the almond pulp evenly on the prepared baking sheet. Place in preheated oven and bake for 10 to 15 minutes, stirring every 5 minutes. This step is to dry out the almond pulp a bit, not to make it crunchy, so check it frequently.
Coarsely chop the almonds.
Remove the almond pulp from the oven and increase oven temperature to 350°F (180°C).
Transfer pulp to a large bowl.
Add the flour, oatmeal, chopped almonds, maple syrup, coconut oil and salt. Stir the mixture until it achieves a sandy texture. Add the chocolate chips and mix again.
Cut the pears into small cubes and mix with the blueberries.
Divide the fruit mixture between 6 small ramekins, and cover with the almond and chocolate topping.
Bake in preheated oven for 30 minutes.