Pear Crumble with Lime Cream
Pear Crumble with Lime Cream - This crispy, fruity dessert is simply always well received.
Healthy, because
Even smarter
Nutritional values
With their high content of magnesium, vitamin E and niacin, hazelnuts are considered pure nerve food and a real brain food. Pears score with a lot of potassium - the mineral is important for the water balance in the body, among other things.
If you want to vary it a bit, you can replace the hazelnuts with walnuts or almonds, for example. Instead of sour cream, the cream also tastes great with Greek yogurt. Depending on the season, the pears can easily be replaced by other types of fruit, for example apples, berries or plums.
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48.6 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6.5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 28.8 mg | |||
| Cholesterol | 32.5 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 9 ozs small Pear
- ½ oz Hazelnuts (1 TBSP.)
- 2 ¾ ozs old fashioned Oats
- 1 oz coconut sugar (2 TBSP.)
- 1 oz ground Hazelnuts (2 TBSP.)
- 4 Tbsps Nut butter (almond, cashew, hazelnut)
- 1 pinch cinnamon
- 1 pinch Ground clove
- 1 pinch salt
- 1 organic lime
- 7 ozs low fat Sour cream
- 1 Tbsp honey
Preparation steps
Wash, halve and core the pears, cut them into pieces and place them in a baking dish.
Coarsely chop hazelnuts and mix with oat flakes, coconut blossom sugar, ground nuts, nut puree, cinnamon, cloves and salt to make crumbles. Pour over the pears and press down lightly.
Bake crumble in preheated oven at 180 °C / 350 °F for 20-30 minutes.
In the meantime, rinse the lime in hot water, rub dry, grate the zest and squeeze out the juice. Mix sour cream with lime zest, juice and honey and serve with the warm crumble.
