Ginger, pear and pistachio crumbles | Women's Weekly Food
No need to feel guilty about having dessert! This delicious pear and nut crumble can be adapted for vegan and paleo diets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 6 medium firm pears (1.4kg), peeled, chopped coarsely
- 1125 grams fresh or frozen raspberries
- 2 tablespoons 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 tablespoons freeze-dried or fresh pomegranate seeds
- 2 cups (560g) thick no-sugar-added vanilla yoghurt
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