Ginger, pear and pistachio crumbles
You should never feel guilty about indulging in a well-earned dessert - but if you're wanting to cram a bit more goodness into a pudding, this refined sugar-free ginger, pear and pistachio crumble recipe is perfect!
- 15 mins preparation
- 1 hr 15 mins cooking
- Serves 6
Print
For more recipes like this, check out our collection of 16 scrumptious fruit crumbles.
Ingredients
- 6 medium firm pears, peeled, chopped coarsely
- 125 g fresh or frozen raspberries
- 2 tbsp cornflour or arrowroot
- 1 tbsp finely grated fresh ginger
- 1/4 cup pure maple syrup, plus 1/4 cup extra
- 1 tbsp lemon juice
- 1 tsp vanilla extract, plus 1 tsp extra
- 1 cup pistachios
- 1 cup pecans
- 1 cup rolled oats
- 1/4 cup olive oil
- 2 tbsp freeze-dried raspberries
- 2 cups thick no-sugar-added vanilla yoghurt (see notes)
Method
- 1Preheat oven to 160°C.
- 2Place pears, raspberries, cornflour, ginger, syrup, juice and extract in a large bowl; toss to coat fruit in mixture. Divide mixture among six 1-cup ovenproof dishes.
- 3Process nuts until chopped roughly. Transfer to a medium bowl, stir in oats, oil and extra syrup and extract; spoon over fruit mixture.
- 4Bake, uncovered, for 1 hour. Cover with foil; bake for a further 15 minutes or until crumble topping is golden and pears are soft.
- 5To serve, sprinkle freeze-dried raspberries 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 raspberries at health food stores. For vegan and paleo diets use coconut milk yoghurt. For paleo, substitute arrowroot for cornflour.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020