This sugar-free, gluten-free recipe for a fruit crumble makes an amazing breakfast with side of scrambled eggs, an indulgent dessert, or an amazing afternoon snack with coffee. (I've eaten it all three ways!)You could also make this recipe with regular granulated sugar and regular flour, but if you are low-carb or sensitive to gluten, this is how I like it!
Toss to coat in 1/4 cup monkfruit sweetener and 1 tsp cinnamon
Add coated pears to a large saucepan so they're spread into a single layer.
Turn the head to medium-low and slowly allow the sweetener to caramelize. Don't raise the heat to rush this process. The granules will eventually turn nicely syrupy. Toss the pears occasionally to get as much of the sweetener caramelized as possible.
For the Crumble
Combine the dry ingredients for the crumble. Create a well in the center and add butter and egg.
Mix by hand until the ingredients combine and you have a crumble texture. This will NOT be a "dough"
Press 3/4 of the crumble into an 8x8 inch baking dish. No need to grease this, the almond flour and butter have enough fat to prevent sticking.
Top the crumble with the caramelized pears.
Drop the remaining crumble across the top of the pears.
Bake at 375F for 25-30 minutes, until the crumble on top starts to brown.
