This delicious, healthy dessert combines organic pears and blueberries with fresh ginger. Then it’s topped with a gluten-free granola almond crumble.
As I mentioned last week blueberries are great brain food. But they are also on the Dirty Dozen list so should be eaten organic when ever possible. Pear skins contain four times the phytonutrients as the fruit itself, and are a great source of fiber. This fiber is one of the reasons that eating pears with skins on can help to regulate blood sugar. Then there’s the ginger with it’s anti-inflammatory, antimicrobial, and antiviral properties.
You can’t go wrong with this tasty, easy to make Ginger Pear Blueberry Crumble. Yum!
Ginger Pear Blueberry Crumble
6 organic pears, sliced (skins on)
2 cups organic blueberries* (fresh or frozen)
2 TBSP grated ginger
1 TBSP fresh lemon juice
1/4 cup tapioca flour
2½ cups gluten-free granola**
½ cup chopped almonds
2 TBSP coconut oil + extra for greasing pan
1 TBSP cinnamon
Preheat oven to 375°. Grease 9×13 pan w/ coconut oil.
In large bowl, mix together sliced pears, blueberries, ginger, lemon juice and tapioca flour. Spread mixture into bottom of greased pan.
In smaller bowl, mix together gluten-free granola, chopped almonds, coconut oil, and cinnamon. Sprinkle mixture over top of fruit in pan.
Cover w/ foil and bake for 40-45 minutes. Uncover and bake for 5 more minutes to brown topping. Makes 10-12 servings.