Baked Blueberries with Pancetta Pecan Crumble | Chris Cooks
Should you have a look at most desserts, gluten and dairy are a part of virtually all of them. To your family and friends that will have meals restrictions, this will really feel just a little isolating – I’ve seen it occur to Jules and our daughters numerous instances. And whereas they’re at all times constructive and good sports activities about it, it’s made me double my efforts to make sure that after I cook dinner for them, they gained’t miss out on a factor.
Cobbler was at all times a favourite dessert for Jules, and is the inspiration for this dish. It’s basically a blueberry cobbler, however a grain/gluten/dairy free crumble as an alternative of a crust. The flavors are dynamite – the tart berries, the fattiness of the pancetta, the sweetness of honey and warming impact of the sage. It truly is one thing particular that anybody can eat with out feeling like one thing is lacking.
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Paired with a scoop (or two) of dairy free vanilla ice cream, it is a nice fall dessert you possibly can carry to any gathering, whereas the ultimate spherical of blueberries remains to be coming off the bushes.
Baked Blueberries with Pancetta Pecan Crumble
Blueberries, cherries, sage, pancetta, pecans. It is a tart, candy, balanced and daring dessert excellent for any group or gathering.
For the Bake
- 2 qts blueberries contemporary is greatest
- 1/4 cup fennel bulb thinly sliced
- 1 cup dried darkish cherries unsweetened
- 1/4 cup honey
- 1/4 cup tapioca starch
- 1/4 cup almond flour
- cooking fats I exploit leftover bacon grease, however coconut oil works as properly
For the Crumble
- 1 cup pecans roughly chopped
- 1/2 cup pancetta small diced
- 5 leaves contemporary sage thinly sliced
- 1/4 cup honey
- 2 tsp floor cinnamon
- 1/4 tsp floor nutmeg
Bake the blueberries
- Preheat oven to 400. In a bowl, toss collectively all of the bake elements minus the tapioca and almond flour. Watch out to not break the blueberries aside, however be certain the honey will get dispersed properly.
- Add the tapioca starch and almond flour, 1/2 quantities at a time. Toss to coat evenly.
- Unfold a skinny layer of cooking fats across the backside and sides of a medium-sized baking dish. Add the blueberry combination and shake to settle it in evenly. Bake at 400, on the convection setting, for 30-40 minutes.
Make the crumble
- In a pan on medium warmth, render the pancetta. When it simply begins to brown, add within the sage and fry for 30 seconds, then add the pecans. Toss every part collectively till the pecans begin to brown. Add the honey, toss for 30 seconds, take away from warmth and put aside.
Mix
- Take away the blueberry bake from the oven, prime with the crumble, and put again within the oven for 5-8 minutes, till the specified shade on the pecans is achieved. I like good browning, however undoubtedly nothing to darkish.
- Serve heat together with your favourite ice cream (non dairy or in any other case).
