Donna Hay's pear, blackberry & hazelnut crumble

Tried, tested, tasty.

Donna Hay’s pear, blackberry & hazelnut crumble is a wholesome take on a typically sugar-laden dish. It’s simple to make, and is sweetened with just a touch of maple syrup and dates. This breakfast, dessert, or any-time-of-day dish is best paired with yogurt or nice-cream.

Pear, Blackberry & Hazelnut Crumble


2 beurre bosc (brown) pears (500g), peeled and thinly sliced

4 cups (560g) frozen blackberries

2 tablespoons maple syrup

½ teaspoon ground cinnamon

1 tablespoon white chia seeds+

hazelnut, date and amaranth crumble

1 cup (140g) hazelnuts, roughly chopped

6 fresh dates (110g), pitted, roughly chopped

½ teaspoon ground cinnamon

¼ cup puffed amaranth++

1 tablespoon maple syrup

Preheat oven to 180°C (350°F). To make the crumble, place the hazelnut, dates, cinnamon, amaranth and maple syrup in a large bowl and stir well to combine. Set aside.
Place the pear, blackberries, maple syrup and cinnamon in a large saucepan over high heat. Cook for 8 minutes, stirring. Add the chia and stir to combine. Spoon the mixture into 4 x 1-cup-capacity (250ml) ramekins and top with the crumble mixture. Place on a baking tray and cook for 8 minutes or until golden. Serves 4.
+ chia seeds
These black or white seeds come from a flowering plant and are packed with protein, omega-3 fatty acids, minerals and fibre. When added to the fruit in these crumbles, they thicken the juices, creating a slightly jammy texture. Find chia seeds at supermarkets and health food stores.
++ amaranth
Amaranth flakes and puffed amaranth are used in our crumble toppings to add texture and crunch, as well as an earthy, nutty flavour. Like quinoa, amaranth is a seed and a high source of protein. Amaranth is also gluten-free, so it’s great in a variety of dishes. Find it at health food stores.

Donna Hay Fresh + Light Issue #5

Donna Hay, Fresh + Light, hazelnut crumble

“Wholesome recipes to energise this spring”
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