Pear and California Walnut Crumble
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Serves: 4
Nutrition: Per serving
Energy
322 Kcal
Fat
13g
Saturates
1.9g
Sugars
25g
Salt
0.09g
Enjoy a delightful combination of sweet pears and crunchy walnuts with this cholesterol friendly, Pear and Walnut Crumble. As well as being delicious, this crumble includes ingredients known for their cholesterol lowering benefits.
Ingredients
50g wholemeal flour
1 tbsp light muscovado sugar
1 tsp ground ginger
25g sunflower spread
50g oats
25g California Walnuts, chopped + extra to serve
25g raisins
2 tbsp plain soya yogurt + extra to serve
½ tbsp sunflower oil
4 Conference pears, halved and cored
Method
Preheat the oven to 200oC, gas mark 6.
Mix together the flour, sugar and ginger in a bowl, add the sunflower spread and rub in with your fingertip to give coarse breadcrumbs. Stir the oats, Walnuts and raisins. Mix in 2 tbsp yogurt and set aside.
Heat the oil in a large frying pan and fry the pears, cut side down for 3-4 minutes until golden and caramelised, transfer to a medium roasting tin, cut side up so that they fit in snuggly. Press on the Walnut crumble mixture. Add 3 tbsp boiling water to the tin and bake for 15-20 minutes, or until golden and the pears are tender.
Serve with extra yogurt and Walnuts sprinkled over.
Cooks tip
Try with dessert apples instead of pears or swap the ginger for cinnamon.