Freshly picked plump juicy blackberry and buttery sweet pear embedded in a millet and almond streusel sandwich; Blackberry and Pear Streusel.
Get your pecker around something moist and sweet and allow it slide down your throat. And, lick.
This dish will blow your mind as to how tasty vegan food can be.
- When you’ve got to entertain the kiddies and need a dish that’ll get them excited joining in the fun and then eating the spoils
- When you’ve an afternoon tea party with the ladies and a contribution that’ll make everyone yapping
- When you want a dessert in your luncheon box that’ll see you through the afternoon at work
Blackberry and Pear Streusel was inspired when foraging blackberry in Cornish fields at a friend’s farm. They were ripened and plumped.
Blackberries season between August and September. They’re native to temperate climates including Britain and can be found in North America and Europe. And, even hough the brambles have thorns, it’s well worth handpicking blackberries.
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here. I love it because it is reasonably priced and tends to be good quality stuff which I use.
Blackberry and Pear Streusel is vegan and gluten-free.
What to to next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 300g blackberries
- approx 400g pears
- 50g unrefined cane sugar
- ½ lemon, juice
- 250g millet
- 40g oats
- 40g flaxseeds
- 60g tapioca flour
- 125g almonds, blanched ground
- 125g unrefined cane sugar
- zest of 1 lemon
- 200g coconut oil, chilled and diced
- Sprinkle of blanched almonds
- Core and peel the pears and place with the blackberries, sugar and lemon juice in a mixing bowl. Set to one side.
- Preheat the oven to 180 degrees Celsius or if you have convention oven to 160 degrees Celsius.
- In a high-speed blender, grind the mill, oats, flaxseeds, almonds and sugar. Transfer to a large mixing bowl.
- Add in the coconut oil. Using your fingers gentle mix the ingredients until no longer lumpy and resemble a crumbly texture.
- In a 12-hole mini cake tin line with oil and parchment paper round the side. (Alternatively, do this with a 9-inch cake tray).
- Spoon in half the crumble at the base of the cake tin. Layer on the blackberry and pear on top. Cover with the remaining crumble.
- Place in the oven for about 25 until the top is golden and the juices bubble over the sides. Remove from the oven and sprinkle over some blanched almonds. Return to the oven for a further 10 minutes.
- Permit the streusel to cool and run a knife around the edges before removing and placing on a serving tray.