Sugar is just no good for the human body. It makes us store fat, it encourages bad gut microbes, and it causes inflammation. Because of all that, I limit my intake pretty radically compared to the average American. I do have my times of the year when I let myself indulge a bit, and that usually works like a charm. However, the Thanksgiving to New Year period is a little hard on my sugar rule. I do well, but having the random fancy chocolate, piece of pie, or fabulous mimosa makes it hard to go back to my less sweet ways. The cravings are strong, my friend.
So I have two choices: give up the cause or find a way back. I always want to find my way back because giving up the cause is giving into feeling like crap. Enter my bridge dessert, a dessert I make to help me bridge the cravings while getting back on the wagon. And this year’s dessert is perfect; it’s full of healthy fats and has only the natural sugars of the fruit. The key is to sauté the fruit to bring out the sugars and make them all pie-like.
Give it a try and let me know how you like it!
Low-Sugar Fruit Crumble
- 1 1/2 cups walnuts
- 1/2 cups rolled oats (optional: leave out to make it grain free)
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 TBS coconut oil
- 4-6 Bosc Pears cored and chopped
- 1/2 cups of blueberries
- 1 cinnamon stick (optional)
- 1/4 tsp sea salt
- 1 TBS coconut oil
- Food processor
- Cast iron skillet (You can use a pie plate if you haven’t gotten your cast iron yet.)
- Pre-heat the oven to 350.
- Place all crumble ingredients into food processor and process until well incorporated. I like mine to be almost dough-like with some texture.
- Heat 1TBS of coconut oil in cast iron skillet over medium heat. Add pears and cinnamon stick. Sauté until the pears start to release their juices.
- Add blueberries. Continue to sautéing for 5 minutes.
- Remove cinnamon stick.
- Cover fruit mixture with crumble mixture.
- Bake at 350 for 10 minutes or golden brown.