Pear, Cranberry and Ginger Crumble
Full of fibre, anti-oxidants and potassium, versatile pears can be a healthy snack or a superb dessert, as they become wonderfully fragrant when poached. In this crumble, they are combined with anti-oxidant-rich cranberries for a brain-boosting treat.
| Servings | Prep Time | Cook Time |
| 6 | 25minutes | 40minutes |
| Servings | Prep Time |
| 6 | 25minutes |
| Cook Time |
| 40minutes |
Ingredients
- Fruits
- 5 large pears 2 lb in total
- 2 tsp caster sugar
- 1/2 cup dried cranberries halved
- 1 tsp vanilla extract
- Crumble Topping
- 1/3 cup whole wheat flour
- 1/2 tsp ground ginger
- 2 oz olive oil spread
- 1/2 cup rolled oats
- 2 tbsp shredded coconut
- 2 tbsp brown sugar
- 1/3 cup chopped pecans
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Preheat the oven to 190 C (375 F).
- Peel, quarter and core the pears, then roughly chop and place in a large saucepan. Sprinkle with the caster sugar, cover and bring to a boil. Reduce the heat to medium-low and cook for 5 minutes. Stir in the cranberries.
- To make the crumble topping, sift the flour and ginger into a bowl. Add the olive oil spread and use your fingertips to rub in until evenly combined. Mix in the oats, coconut, brown sugar and pecans.
- Sprinkle the topping over the fruit in the dish and bake for 30 minutes, until golden brown.
- Serve the crumble hot or warm, with low-fat custard or low-fat ice cream.
