Blackberry-Pear Crumble

Not only does this crumble make a scrumptious dessert but it is also gluten free and bursting with anti-oxidants. Blackberries (and other berries) offer a host of health benefits. They contain antioxidants which help to lower your risk of cancer by reducing free radicals in your system. Furthermore, berries contain compounds that slow down the aging process and help to improve brain function and memory. They are also effective at reducing and flushing toxins out of the body. You can substitute any berries frozen or fresh for the blackberries. A dollop of full fat yogurt or a small scoop of good quality ice cream completes this delicious treat.
Cooking time/temp: 

2 (10 ounce) packages frozen blackberries (or any combination of berries)
2 pounds firm Anjou pears, peeled, cored and cut into 1-inch chunks
1 1/3 cup brown rice flour
3/4 cup coconut sugar (coconut sugar has lower GI than cane or beet sugar. You can find it at Whole Foods or in the organic food aisle at Super Store)
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup oat flakes
10 tablespoons cold unsalted butter, cut into small pieces, plus more for the baking dish
2 tablespoons cornstarch
1/2 cup coconut sugar 2 tablespoons lemon juice

Serves: 8-10

  1. Preheat oven to 375°F. Combine brown rice flour, coconut sugar, cinnamon, nutmeg, salt and oat flakes.
  2. Using fingers or two knives blend in butter until mixture resembles coarse crumbs. Set aside.
  3. Toss frozen blackberries with cornstarch, pears, sugar and lemon juice gently to combine.
  4. Transfer fruit to a buttered 12-inch baking dish.
  5. Spread crumble topping evenly over fruit.
  6. Bake until topping is golden brown and fruit juices bubble, about 45 minutes.