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.


  • 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)


  • 1
    Preheat oven to 160°C.
  • 2
    Place 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.
  • 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 freeze-dried raspberries 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 raspberries at health food stores. For vegan and paleo diets use coconut milk yoghurt. For paleo, substitute arrowroot for cornflour.