Pear, Blueberry, Ginger & Barley Crumble

This Barley Crumble is fruity with an unexpected zing. Pear, blueberry and ginger filled barley flakes and you have a lot in common. Dig in.

Recipe

Filling

1 tbsp Rude Health Sprouted Whole Wheat Flour
3 ripe pears, sliced
150g blueberries
Zest of 1 orange
Juice of half an orange
2 cm piece ginger, grated
1 tsp ground cinnamon
¼ tsp ground cardamom
½ tbsp coconut sugar

Crumble

75g Rude Health Naked Barley flakes
75g Rude Health Sprouted Wholewheat Flour
75g mixed seeds
75g coconut sugar
75g coconut oil
1 tsp cinnamon

Method

  1. Preheat the oven to 180C (fan).
  2. Combine the ingredients for the filling into a bowl and mix until well combined. Put the filling in a rectangular ovenproof dish (approx 27cm).
  3. Using your hands, combine the ingredients for the topping, making sure to incorporate the coconut oil until you have a breadcrumb-like mixture.
  4. Sprinkle the topping over the filling and place the dish in the oven. Bake for 25-30 minutes until the fruit filling bubbles and the topping is golden and crisp.
  5. Serve warm with custard, cream or ice cream.

Learn more about Naked Barley here.

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