Your favourite pear crumble just got a healthy makeover. We’ve ditched the brown sugar, butter and cream, and replaced with heart-healthy olive oil, yoghurt and nuts for an extra health boost.
Serves 6-8
INGREDIENTS
- 4 large pears, sliced into thin wedges, skin left on, core removed.
- 1 tbsp vanilla extract or 1 vanilla bean, seeds scraped
- ½ tsp cinnamon, ground
- ½ cup golden raisins
- ¼ cup water
- Juice of ½ lemon
Crumble
- 1.5 cup rolled oats
- ½ cup roughly chopped pistachios (optional)
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil (soft) or olive oil
- ½ tsp cinnamon, ground
- pinch of sea salt
Maple Cream
- 150g natural yoghurt
- 1 tspn maple syrup
METHOD
- Preheat oven to 190 °C
- Heat a large saucepan over medium heat. Combine the pears, vanilla, lemon juice, raisins and water. Continuously stir until pears soften, about 15-20 minutes. Once cooked, add the cinnamon and mix through.
- Transfer mixture to an oven-proof baking dish. Set aside.
- Place all crumble ingredients into a food processor and pulse until well combined and forms a crumbly consistency .To test, press the mixture with your fingers and ensure it sticks together. If not, add a little more oil.
- Pour crumble topping over the fruit mixture.
- Place in oven and bake for 35-40 minutes, or until the crumble is golden.
- Once cooked, pull out of the oven and allow to cool for 5-10 minutes*.
- To prepare the maple cream, add yoghurt and maple in a small bowl and mix until well combined. Set aside.
- Serve each portion of crumble with a generous dollop of maple cream.
*Lasts in fridge for up to a week.
