Gluten Free Poached Pear And Blueberry Crumble

Preheat the oven to 150ºC.

To make the crumble mix: combine all the ingredients into a bowl and mix until they resemble bread crumbs.

Place the crumble mix onto a non stick baking tray and cook for approx. 20 minutes, or until the crumble is looking lightly golden. (Note: remove after 10 minutes and stir before cooking for the remaining 10 minutes).

Remove from the oven and allow to cool completely so the crumble becomes crunchy. Change the temperature of the oven to 180ºC.

Meanwhile, to make the poached pears: combine 2 cups water, tea bag, sweetener and cut a fresh lemon into a medium sized pot. Add the whole pears to the pot.

Place the pot on the stove and cook over a medium heat until the pears are just soft on the outside. Allow the pears to cool in the liquid (approx. 10-15min). Once cooled, remove the pears from the liquid, and cut into quarters then slice. Keep the liquid.

Lay the pears and blueberries in an ovenproof dish, layering with cinnamon as you go.

Pour a little of the liquid over the pears.

Next top with your crumble mix, and place back into the oven for 10 minutes (or until golden brown).

Serve warm with cream or yoghurt.