2.Place pears, raspberries, cornflour, ginger, syrup, juice and extract in a large bowl; toss to coat fruit in mixture. Divide mixture among six x 1-cup (250ml) ovenproof dishes.
3.Process nuts until chopped roughly. Transfer to a medium bowl, stir in oats, oil and extra syrup and extract; spoon over fruit mixture.
4.Bake, uncovered, for 1 hour. Cover with foil; bake for a further 15 minutes or until crumble topping is golden and pears are soft.
5.To serve, sprinkle pomegranate seeds over the top and accompany with yoghurt.
If you can’t find sugar-free vanilla yoghurt, simply stir vanilla extract through greek-style yoghurt. You can find freeze-dried pomegranate seeds at health food stores. For vegan and paleo diets use coconut milk yoghurt. For paleo, substitute arrowroot for cornflour.