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The jasmine-soaked pears
1½ cups boiling water soaked with 2 tbsp jasmine tea leaves for 5 mins and then strained
1 large Asian pear, peeled
4 tbsp goji berries
50g palm sugar
The crumble topping
3 tbsp whole wheat flour
2 tbsp cold unsalted butter, diced
3 tbsp old-fashioned oats
3 tbsp chia seeds
¼ tsp ground ginger
2 ½ tsp palm sugar
⅛ tsp sea salt
Peel the pear and then slice into chunks. Then soak the pear chunks in the jasmine tea for a minimum of 30 minutes. After soaking, pour the pears and tea into a saucepan, add the palm sugar and goji berries into the saucepan and bring to boil. Allow to simmer on a low heat for 10–15 minutes or until the tea has become more of a syrup texture. Lastly, add the blueberries to the saucepan and mix in. Allow to cool.
Rub the whole wheat flour and butter together with your fingertips until breadcrumbs are formed. Then mix in the rest of the crumble topping together with them.
Place the fruit mix on the bottom of a ramekin. Then cover generously with the crumble topping.
Preheat the oven to 180 °C. Place the crumble into the oven and bake for 20–30 minutes or until the crumble has browned well and is nice and crunchy.