Name: Ginger, pear and pistachio crumbles
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 6 medium firm pears (1.4kg), peeled, chopped coarsely; 1125 gram fresh or frozen raspberries; 2 tablespoon cornflour or arrowroot; 1 tablespoon finely grated fresh ginger; 1/4 cup (60ml) pure maple syrup; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup (140g) pistachios; 1 cup (120g) pecans; 1 cup (90g) rolled oats; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) pure maple syrup, extra; 1 teaspoon vanilla extract, extra; 2 tablespoon freeze-dried or fresh pomegranate seeds; 2 cup (560g) thick no-sugar-added vanilla yoghurt

Ginger, pear and pistachio crumbles

No need to feel guilty about having dessert! This delicious pear and nut crumble can be adapted for vegan and paleo diets.

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Serves 6

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

6 medium firm pears (1.4kg), peeled, chopped coarsely

1125 gram fresh or frozen raspberries

2 tablespoon cornflour or arrowroot

1 tablespoon finely grated fresh ginger

1/4 cup (60ml) pure maple syrup

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup (140g) pistachios

1 cup (120g) pecans

1 cup (90g) rolled oats

1/4 cup (60ml) olive oil

1/4 cup (60ml) pure maple syrup, extra

1 teaspoon vanilla extract, extra

2 tablespoon freeze-dried or fresh pomegranate seeds

2 cup (560g) thick no-sugar-added vanilla yoghurt

Method

1.Preheat oven to 160°C (140°C fan).

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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