METHOD

Preheat a fan-forced oven to 170°C and place 4 standard dessert ramekins on a baking tray.

Place the cubed pear, brown rice syrup, lemon juice, cinnamon and nutmeg in a small saucepan over medium heat and stir well to combine.

Cook for around 5 minutes, stirring often just until pear has softened. Take off the heat and stir in the frozen blueberries.

Distribute the pear and blueberry mixture evenly into the 4 ramekins (approximately 3/4 cup each).

To make the crumble, stir the melted coconut oil with the smooth peanut butter and add it with all of the crumble topping ingredients to a food processor. Process until just combined, so that the nuts have broken down a little further but are not finely ground (this is to keep a delicious chunky texture!).

Evenly sprinkle the crumble mixture over the top of each pear-filled ramekin.

Bake for 15-20 minutes in the oven, or until topping is beautifully golden.

Serve warm with a generous dollop of your favorite yoghurt.

INGREDIENTS

Fruit Filling

4 ripe medium pears, peeled and diced

1 cup frozen organic blueberries

1 tbsp Honest to Goodness organic brown rice syrup

2 tsp fresh lemon juice

1/2 tsp Cinnamon Powder

Pinch of Nutmeg Powder

Crumble Topping

1/2 cup Honest to Goodness organic rolled oat or Honest to Goodness organic wheat free rolled oat

1/2 cup 2die4live Activates organic buckinis

1/3 cup 2die4live Activated organic pecans

1/3 cup 2die4live Activated organic almonds

1/3 cup Honest to Goodness organic smooth or crunchy peanut butter

1/4 cup almond meal

1/4 cup Honest to Goodness organic virgin coconut oil, melted

1 tbsp Honest to Goodness organic brown rice syrup

1 tsp vanilla extract