(to serve 2 people)
For the fruit
- 2 large conference pears (they don’t have to be ripe)
- 20g granulated xylitol
- 60g mixed red berries
Crunchy crumble topping
- 30g salted butter, cubed
- 60g plain flour
- 50g granulated xylitol
- 40g porridge oats
- 40g chopped almonds
- 1 tsp. ginger powder
- ½ tsp. cinnamon powder
1. Peel and chop the pears into small cubes and gently heat in a pan with 20g of xylitol and the red berries until soft. Add 100ml of water to help the fruit cook and simmer until it’s all soft and the liquid has reduced to a shiny pink syrup.
2. Whilst the fruit is cooking, turn the oven to 180 degrees.
3. To make the crumble topping: rub together the flour and cold cubes of butter with your fingertips until it resembles really fine breadcrumbs. Add the oats, xylitol, almonds, ginger and cinnamon and mix.
4. Spread the topping onto a lined baking tray and bake for 10 minutes. At this point the topping should be starting to clump together which is good, so take it out, give it a little mix and pop it in the oven for a further 5 minutes.
Note: When you get it out the oven the topping won’t immediately go crunchy like it would with sugar. This is because xylitol doesn’t caramelise when it is heated like sugar does. Don’t worry though, you just have to allow the topping to cool a little and it’ll firm up and go nice and crunchy.
5. Pop the hot fruit mixture into a heatproof dish and add the crunchy crumble mix on top. Bake for 5 minutes so it’s ready to serve hot. Top with two scoops of salted caramel Oppo, or vanilla if you prefer.
6. Tuck in.