Despite having Friday off each week it’s still a busy weekend playing catchup with each other, food shopping, cleaning and all the usual things every family does. This weekend I was looking forward to some vintage shopping at the fabulous shutterbug of Kilkenny, which had decamped to Dublin for its kilo sale…yep, fill your bag with great vintage finds, weight it and pay by the kilo….amazing. My sister and I enjoyed a few hours of rummaging followed by a coffee to compare our great buys. Rushing home to get dinner on meant I needed a quick and easy dessert and this one is just perfect.
10 minute bake crumble – just add any poached fruit, bake the topping separately. While the topping is in the oven you can have the fruit poaching, serve with cream or ice cream, simply a doddle to prepare and delicious.
Oven at 170C
10 Minute Bake Crumble – Serves 4-6
5oz Gluten Free white flour
4oz Porridge Oats
8oz cold diced Butter
2oz Coconut palm sugar
1/4 tsp salt
Place everything into the mixing bowl and with the paddle mix, work at a low speed until the butter resembles pea size pieces.
Tip on to a flat baking tray which has been lined with parchment paper
Bake for 10 minutes until golden brown and crunchy
1 pear per person, peeled cored and halved
enough water to just cover
1 vanilla pod split or 1 tsp vanilla extract
Place pears into a pot, cover with the water, add the vanilla pod or vanilla extract
Cover with a parchment circle which has the center cut out of it
Poach on a medium heat for about 10 minutes until they are lovely and tender
When the crumble topping is ready serve 1 pear per person topped with crumble