I don't know if you have watched "War on Waste" but if you haven't then you definitely should and if you have then I hope you are making some conscious changes around your home and in your everyday life, at least starting with a reusable coffee cup.
Tom and I both have a Keep Cup and absolutely love using them, we have gotten into a great routine and I cannot think of the last time I had to throw away a coffee cup.
Tom and I are really starting to tackle waste at home and between composting, recycling, growing a lot of our own produce, making our own butter/cheeses/ferments, using our keep cups daily and shopping at the Ipswich Good Food Group each week we rarely have anything in our green bin when bin day comes around.
The Ipswich Good Food Group is amazing and I will definitely explain it in more detail in a blog post. However, long story short I have been making a very conscious effort to use up everything (yes literally everything!) in our fridge before Tuesday night comes around and we restock up on our local and organic veg & fruit for the week ahead.
This particular week I had a number of apples and pears left over and therefore I figured it was a no brainer... I had to bake a gluten free apple and pear crumble, I hope you enjoy this recipe as much as Tom and I are!
This recipe definitely isn't as healthy as most of my recipes but it is goddamn delicious!
- 3 apples, cored and sliced up
- 3 pears, cored and sliced up
- 1/2 cup crushed up walnuts
- 3 tbsp honey
- 2 tbsp lemon juice
- 2 tbsp boiled water
- 1/2 tsp cinnamon
- 1 stick vanilla bean (optional)
- 1 cup almond meal
- 1/3 cup brown rice flour
- 50g butter (or ghee/coconut oil)
- Pre heat oven to 180°C.
- Add all base ingredients (except walnuts) to a sauce pan on a medium heat with the lid on.
- Allow base ingredients to stew for 10-15 minutes giving it a stir every couple of minutes.
- Once the fruit is soft and aromatic scoop it into an oven proof baking dish and add the walnuts through the mixture.
- In the sauce pan there should be a little liquid leftover (honey, lemon and boiled water) keep this and add the topping ingredients to it whilst keeping it on a low heat.
- Stir through the ingredients until just combined and spoon crumble over the top of the fruit in the baking dish.
- Bake for 20 minutes until golden brown on top.