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.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
  • Print
Ginger, pear and pistachio crumbles


Ginger, pear and pistachio crumbles
  • 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
  • 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.

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