This eczema friendly dessert is simple to make and has a delicious oaty crumble topping. Carob nibs are a healthy alternative to chocolate and are naturally sweet. As the nibs don’t melt when cooked they provide a lovely crunch to this soft dessert, but you can omit these if your little ones aren’t quite ready for crunchy food.
If your little ones want to get involved, they can help out with rubbing the fat into the flour and stirring up the crumble mix.
As pears are naturally sweet you don’t need to cook them with any sugar. They also contain good levels of vitamin K, which is used to help reduce inflammation and vitamin C which supports liver function. To read more about the best foods to give your children to help ensure a more manageable experience of eczema click here.
- 3 pears, peeled, cored and cut into small chunks
- 75g gluten free plain flour
- 50g dairy free spread *
- 75g jumbo oats
- 25g demerara sugar
- 20g carob nibs
Makes 4 small crumbles
*if you’re not dealing with dairy allergy, use butter instead.
- Preheat the oven to 160°C fan, gas mark 4.
- Put the diced pears in a pan with 4 tbsp water. Bring to the boil, cover and simmer for 8-10 minutes until soft.
- Rub the dairy free spread into the flour, stir in the oats and sugar.
- Put the cooked pears into 4 small dishes or ramekins with the cooking juices. Add a little more water if necessary and sprinkle in the carob nibs.
- Top with the crumble mix, smooth the surface and place on a baking tray.
- Cook for 20-30 minutes until the crumble is golden.
- Allow to cool slightly and serve with dairy free cream or ice cream.
As well as sharing our experience of bringing up an eczema child (and favourite allergy-friendly recipes), we also manufacture and sell our unique stay-on scratch mitts and PJs for itchy babies, toddlers and children. We now stock sizes from 0-adult years in a range of colours and designs. Visit our online shop for more information.