So last week, I was telling you that we’ve embarked on a little shake up of our eating habits (see my post and recipe here), committing to try and cut down on sugar and go a bit easier on the carbs, concentrating on eating more vegetables, lean protein and healthy fats. Last week was also my Mum’s birthday, and as she was coming round to dinner to celebrate, I wanted to cook her a really special, autumnal meal while not completely blowing our new regime. The lovely guys at Denby recently sent me a beautiful grey cast iron casserole, and with it, there was a recipe card for a delicious-sounding blackberry crisp, which is kind of like a crumble, but made with oats instead, creating an almost flapjack-like topping which is naturally wheat free. Inspired by this, I decided to cook a roasted pear and cinnamon crisp and it came out really well.
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