Recipe

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.

Sep 23, 2015 2:03am
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Ginger, pear and pistachio crumbles

Ingredients

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

Method

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.

Notes

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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