Inspired by: Apple crumble
- Vata seasonOct – Dec in the north
Apple–Pear Oat Crumble with Ghee
- Serves
- 6
- Portion
- ≈150 g
- Time
- 50 min
- Texture
- Soft fruit, crumbly top
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Apple | 3 | 500 g | 2500 g | |
| Pear | 2 | 300 g | 1500 g | |
| Cinnamon | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | ½ tsp grated | 3 g | 15 g | |
| Maple syrup | 2 tbsp | 30 g | 150 g | |
| Oats, rolled / steel-cut | 1 cup | 100 g | 500 g | |
| Spelt flour (wholegrain) | ½ cup | 60 g | 300 g | |
| Almonds | ⅓ cup ground | 40 g | 200 g | |
| Ghee (cow) | ¼ cup | 50 g | 250 g | |
| Coconut / palm sugar | 2½ tbsp | 30 g | 150 g |
Method
How to cook it
Step 1: Toss sliced fruit with cinnamon, ginger and maple in a dish.
Step 2: Rub ghee into oats, flour, ground almonds and sugar.
Step 3: Scatter over fruit; bake at 180 °C (350 °F) 35 minutes.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromButter and white sugar→Toghee and coconut sugar
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