Recipes
Peach-and-Raspberry-Eton-Mess

Ginger, pear and plum crumble

Ginger, pear and plum crumble

product_heading_linebreak
Ingredients
  • 3 medium pears, peeled, cored and diced
  • 4 medium plums, stoned and diced
  • 125ml (1/2 cup) Vitasoy Soy Milky Lite
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste or extract
  • Topping
  • 140g (1 cup) gluten free plain flour
  • 50g (1 cup) rice puffs*
  • 80g (1/2 cup) sugar, any kind
  • 4 tablespoons dairy free spread*, plus extra for greasing
  • 2 tablespoons crystallised ginger, finely chopped

*I used Freedom Foods brand of rice puffs as they are gluten free, and the Nuttelex brand of dairy free spread.

Instructions
  1. Heat the oven to 200C and grease a 1.5L baking dish with dairy free spread.
  2. Place the diced pears and plums inside the baking dish. Whisk together the soymilk, cinnamon and vanilla in a small jug and pour over the fruit.
  3. To make the topping, place the flour, rice puffs and sugar into a large bowl. Add the dairy free spread and mix with your fingertips until the butter is evenly distributed and a lumpy mix with clusters is formed. Stir in the ginger.
  4. Press the topping onto the fruit, covering the whole surface. Bake in the oven for 25-30 minutes until the topping is golden brown and the fruit is tender. Serve hot or cold.
Nutritional Analysis – Amount per Serve
Energy 2245kJ
Protein 6.5g
Total Fat 15.3g
Saturated Fat 3.8g
Carbohydrate 91.0g
Sugar 48.2g
Sodium 51mg
Calcium 106mg