Pear, Apple, Pecan and Maple Crumble - GLUTEN FREE

Serves 4: Takes 10 mins to make 35 mins to cook. (can double the recipe for larger quantities)

For the filling

2 cooking apples
2 pears
80g Demarera / brown sugar / raw cane sugar
Juice of half and orange / lemon ( I used both)
60g Pecan nuts, lightly toasted

For the topping

70g rice flour
30g sunflower spread / (low fat spread)
30g coconut oil
70g oats
60g sugar (brown)
2 tbsp maple syrup
1 tsp ground cinnamon

1. To make the filling, peel and core the apples and pears, then cut them into large chunks and transfer to a large saucepan. Add the sugar, lemon / orange juice and 1 tbsp of water to the pan and toss to coat the fruit. Set over a low-medium heat, then stew for 10 - 15 mins, until half cooked. Transfer the stewed fruit to a medium pie dish or casserole with all the juices, then mix in the pecans reserving some to decorate the top. Set aside to cool while you make the topping.

2. Pre heat the oven to 180oC/160oC Fan/ Gas 4. Tip the rice flour sunflower spread and coconut oil into a bowl and rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the oats, sugar, maple syrup and cinnamon, mix thoroughly and  then sprinkle the topping over the fruit and scatter remaining pecans ontop and bake for 35 - 45 mins until the crumble is golden and bubbling around the edges.

Serve with frozen yogurt / your favourite accompanyment.

Heavenly Pecan Squares

I promised to bake for the church fund raising coffee evening so these are some of the goodies I baked. To add an extra special touch you can dip or drizzle with melted chocolate. Yum..

Ingredients

Crust:

• 1 1/4 pounds unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Topping:

• 1 pound unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream / double cream
• 2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomedsaucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.