Baked Pear Crumble (from The Eczema Detox)

|Karen Fischer

Pear crumble

It's getting cold in Sydney and I love this warm pear crumble recipe for dessert or as a snack. I bake it often, and ensure it's a big batch so it lasts for a few days. This is a healthy version of apple crumble, using eczema-friendly ingredients from The Eczema Detox and the The Eczema Diet. I don't like cooking with regular sugar, so this recipes uses real maple syrup because it is low in salicylates (and delicious). Enjoy!

Pear crumble recipe

 

SERVES 6, PREPARATION TIME 10 MINUTES, COOKING TIME 30 MINUTES

This Eczema Diet and Eczema Detox dessert was created for people with eczema and other skin issues, however anyone can enjoy it. See notes.

Filling

10 ripe pears (or amount to suit the size of your baking dish), peeled, core removed and sliced

3 tablespoons pear water (reserved from stewing pears)

Topping

1 tablespoon of spelt flour or brown rice flour (or flour to suit your allergies)

2 ½ cups rolled oats

2 tablespoons whole linseeds/flaxseeds

¼ cup pure maple syrup or rice malt syrup

¼ teaspoon baking soda/bicarbonate of soda

1 tablespoon rice bran oil 

Method:

  • Preheat the oven to 180°C (350°F).
  • Briefly boil the pears in water and drain, reserving the pear water.
  • Meanwhile, line a 20cm square baking dish (or whatever you have) with baking paper (parchment paper).
  • Spread the pears out evenly onto the paper, add 3 tablespoons of the reserved pear water.

Eczema recipe   

  • To make the topping, combine in a bowl the flour, oats, linseeds, sugar and baking soda. Then add the oil and mix until crumbly.
  • If the mixture looks too dry add another tablespoon of oil.
  • Spread the crumble evenly over the pears and drizzle with rice malt syrup, if desired. Bake for 30 minutes or until the pear is stewing and soft, and topping is lightly golden. Serve warm.

    NOTES

    Optional: if not allergic to nuts, add chopped raw cashews to the top when serving.

    Have you tried this eczema-friendly recipe or something similar? Let us know in the comments section below.

    Products 

    At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:

               

     

    Photos and recipe credit: Karen Fischer

    Product images: Noel McLauchlan

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    Frequently asked questions

    Does food allergy trigger eczema?

    Food allergy and eczema are closely linked, and allergies can absolutely make eczema worse, but they're often not what starts it in the first place. In fact, research suggests the reverse may be more accurate: eczema itself may come first and increase the risk of developing food allergies, rather than the other way around (Tsakok et al. 2016). One study found that babies with eczema were up to six times more likely to become
    sensitised to foods compared to those without eczema. In children with established eczema, up to 66% showed food sensitisation, with confirmed food allergy in up to 81% of cases (Tsakok et al. 2016).

    If you or your child has a diagnosed food allergy, those foods should be avoided for now. For additional guidance, the Food Intolerance Diagnosis (FID) Program in The Eczema Detox book can help identify food intolerances that do not show up in allergy tests (see next FAQ).
    Do food allergy tests help eczema?

    Skin prick tests and other food allergy tests including blood tests and patch tests can be unreliable on their own, so an oral food
    challenge (supervised by an allergy specialist if you are prone to anaphylaxis), is the most accurate way to confirm whether you or your child is reacting to a particular food. For additional guidance, the FID Program in The Eczema Detox book can help you to identify your personal triggers.
    About the authors

    Ren Karen Fischer is a nutritionist, mother of two, and award-winning author of seven books, including the bestsellers The Eczema Diet and The Eczema Detox. Fischer is also a peer-reviewed published researcher, and is currently undertaking eczema research as part of a Master's by Research at Bond University. Combining clinical research with real-world experience, she is dedicated to advancing evidence-based care for eczema.

    Nutritionist Bonnie Taylor holds a Bachelor of Health Science degree and helps people with eczema identify their individual triggers through the FID Program. Taylor has worked alongside Fischer for many years and offers nutrition consultations by appointment.