Some big changes in our home this week! Grandma moved out of our basement and into her own place (still nearby thankfully). It’s going to be a big adjustment not having her around so much, and of course the kids are especially sad to see Grandma go. They do get their playroom back though, and that seemed to take a little bit of the sting out of it, for now at least. They really loved visiting Grandma’s new house over the weekend, and they can’t wait to have a sleepover. (To be honest, neither can I!)
We had a busy May long weekend, catching up on work around the house and getting some overdue spring cleaning done. The girls also got lots of playtime outside with the other neighbourhood kids, blowing bubbles and riding their bikes. Since we had some gorgeous sunny weather, it would have been a crime not to fire up the barbecue. We had grilled chicken with homemade blueberry barbecue sauce, and I decided to make some grain-free and gluten-free strawberry pear crumble for dessert.
It’s always a challenge recreating a recipe that normally uses wheat. Let’s be honest, there’s a certain taste and texture that wheat and gluten gives to baked goods that’s hard to achieve without. I think in many cases you have to let go of the memory and appreciate a particular recipe for what it is. That’s kind of this one. I didn’t try to recreate the exact flavour and fluffy texture of the traditional white flour crumble topping, but what I came up with was delicious all the same.
I made these crumbles in single serving ramekins and topped each with a scoop of chilled coconut cream. My two-year-old kept saying, “Mmmm,” and “Thank you, Mommy!” so I must have done something right. I was a little sad that the crumble collapsed as it cooled, but it still tasted really yummy!
- 2 cups strawberries
- 1 pear
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ginger powder
- 1/2 cup toasted pecans, finely chopped
- 1/2 cup almond flour
- 2 tablespoons coconut oil, softened
- 1 tablespoon raw honey, melted
- Preheat oven to 350 degrees.
- Wash and cut strawberries and pear into small bite-sized pieces.
- Add fruit to a small bowl with maple syrup, vanilla, and ginger powder. Mix well and allow to marinate for 20-30 minutes.
- Spoon fruit into 4 single serving ramekins.
- Toast pecans in a frying pan over medium heat for 4-5 minutes. Add to food processor and chop finely.
- Mix chopped pecans and almond flour together. Gently mix in coconut oil and honey until nut flour forms a crumbly mixture.
- Spoon nut mixture on top of fruit.
- Bake for 20-25 minutes until topping is browned and fruit juices are bubbling.