An Abundance of Apples and Pears
I don’t know about you but our fruit trees this year are laden with apples and pears, so much so that we’re having to look at all kinds of ways to use them and store them. In my findings, I came across this delicious recipe below which is really quite quick and absolutely EVERYONE raved about it – felt quite the “Nigella” with this one!
Pears ripe for the picking
What I couldn’t understand, however, was why the pears never really seem quite ready to pick. The ones on the trees are so hard I couldn’t imagine eating them, whilst the ones on the floor felt perfectly ripe but the wasps had already got to them. Well, what I didn’t realise was pears ripen once picked, did you know that? To speed up the process you can wrap them in paper ….and you can use pears in pretty much the same way you would an apple.
Fortunately we haven’t had too many apple windfalls yet so we (rather than the wasps!) are getting the benefit of them – good news, especially when you consider that each apple that grows takes energy from 50 leaves….would be a shame for that to go to waste.
Growing up with apple trees in the garden, it’s easy to take them for granted but I was quite amazed to learn that an apple tree has a life of over 100 years – I guess I haven’t really ever thought about it before but it’s quite incredible to think of the amount of fruit that each tree in the garden will produce and how many people it will feed!!
And if you’ve ever wondered would it hurt if an apple fell on your head when you’re picking them …..it does, a lot!
I hope you like this recipe, which is gluten and lactose free and you can have some fun with friends when they try it to see if they can guess the ingredients – around our table, people thought it contained cinnamon but it was the orange juice. It makes for a really interesting flavour. Try it and see what you think.
Toffee Apple and Pear Crumble
- 4 apples, peeled, cored and cut into slices
- 4 pears peeled, cored and quartered
- 200g Lucy Bee Coconut Oil
- 30g Lucy Bee Coconut Sugar
- 1 orange, zest and juice
- 150g ground almonds
- 50g small gluten free oats
Preheat the oven to 180C, 350F, gas mark4.
Place the apples, pears, half the coconut oil, coconut sugar, orange zest and juice into a large saucepan and heat gently for 15 minutes until the fruit is tender.
In a large bowl, use a fork to rub the coconut oil into the ground almonds and oats to make a crumble, or, alternatively, add to a food processor and blitz.
Tip the softened fruit mixture into an ovenproof dish and scatter the crumble over the top.
Bake for 25-30 mins. Serve with custard, cream or ice-cream – all of which can be gluten and lactose free.
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Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.