Ginger Pear Blueberry Crumble
Ingredients
Filling
- 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
Topping
- 2½ cups gluten-free or paleo granola**
- ½ cup chopped almonds
- 2 TBSP coconut oil + extra for greasing pan
- 1 TBSP cinnamon
Instructions
- Preheat oven to 375°.
- Grease 9x13 pan w/ coconut oil.
- In large bowl, mix together sliced pears, blueberries, ginger, lemon juice and tapioca flour.
- Spread mixture into tom 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.
Notes
*Blueberries are on the Dirty Dozen list, so try to buy organic if possible.
** Look for low-sugar brands of gluten-free granola, or make your own with this recipe: gluten-free granola.)
** Look for low-sugar brands of gluten-free granola, or make your own with this recipe: gluten-free granola.)