5g fibreper serving
4g proteinper serving
Blueberry and Pear Buckwheat Crumble
Juicy blueberries and soft pear baked under a nutty, crisp buckwheat and sunflower-seed crumble.
Ingredients
Serves 6- 500gripe but firm pears, cored and cut into 2cm chunks
- 400gblueberries
- 50gcaster sugar
- 15gcornflour
- 30mllemon juice
- 2gfinely grated lemon zest
- 1 tspvanilla extract
- 100gbuckwheat flour
- 75gplain flour
- 60glight brown sugar
- 110gcold butter, 10g for the dish and 100g diced
- 50gsunflower seeds, roughly chopped
- fine salt, a pinch
Method
- Heat the oven to 190°C fan. Rub a 2-litre baking dish with 10g of the butter.
- Put the pears and blueberries in the dish. Add the caster sugar, cornflour, lemon zest, lemon juice and vanilla, then toss until the fruit is evenly coated.
- Combine the buckwheat flour, plain flour, light brown sugar and salt in a bowl. Rub in the diced butter with your fingertips for 2 minutes until you have a mix of fine crumbs and a few larger clumps.
- Stir through the sunflower seeds, keeping some larger crumble clusters intact. They give the topping proper crunch rather than a sandy finish.
- Scatter the crumble evenly over the fruit without pressing it down. Leave a few gaps so the fruit can bubble up around the edges.
- Bake for 35 minutes until the topping is deeply golden and the fruit is bubbling at the centre, not just around the rim.
- Leave to stand for 10 minutes until the berry juices have thickened slightly, then spoon into bowls while warm.
Per serving
- kcal
- 395
- protein
- 4g
- fibre
- 5.3g
- carbs
- 54.3g
- fat
- 19.6g
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