By our friends at Love Cake New Zealand
Love Cake are dedicated to creating delicious baking mixes and pantry essentials that are free from common allergens, so that those with food allergies and intolerances don't have to miss out on the joy of home baking.
6 Ripe Tamarillos
1 cup oob Organic Blueberries (frozen or fresh)
2 Pears (peeled and diced into small cubes)
⅓ cup firmly packed Soft Brown Sugar
2 Teaspoons Ground Cinnamon
Zest of 1 Orange
1 cup Love Cake Plain Flour
½ cup firmly packed Soft Brown Sugar
60g Dairy-Free Butter
½ cup Gluten-Free Rolled Oats
½ cup Shredded Coconut
Preheat oven to 200℃ or 180℃ fan forced.
Cut tamarillos in half and scoop out their flesh into a large bowl. Add diced pears, blueberries, brown sugar, cinnamon and orange zest. Mix until everything is evenly coated.
Spoon tamarillo mixture into your baking dish and set aside.
In a separate bowl place Love Cake plain flour, brown sugar, and dairy-free butter. Rub butter into the flour and sugar using your fingertips until fine breadcrumbs form.
Stir in your gluten-free rolled oats and shredded coconut in the breadcrumbs. Sprinkle crumble mixture evenly over the fruit in the baking dish.
Place crumble in the middle shelf of the oven and bake for 20-25 minutes until crumble topping is beautifully golden and you can see the fruit bubbling way underneath.
Serve warm from the oven, accompanied with a dollop of your favourite ice-cream or dairy-free coconut yoghurt.