Pear and Ginger Crumble
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 4 pears (peeled and cut into 1.5cm chunks)
- • 2 tbsp brown granulated sweetener
- • 1/2 lemon (juice only)
- • 25 g plain flour
- • 20 g oats
- • 15 g reduced fat spread
- • 1 cm piece of root ginger (peeled and grated)
- • 2 ginger snap biscuits (roughly crushed)
- • 60 ml water
Preparation Steps
Pre-heat the oven to 180ºC.
Put the pears in a saucepan along with the water, lemon juice, grated ginger and 1tbsp of sweetener, bring to the boil and cook over a medium heat for 5 minutes, until the pears are soft and the liquid has turned syrupy.
While the pears cook, put the flour in a mixing bowl and rub in the reduced fat spread until it resembles breadcrumbs.
Stir in the oats, ginger snaps and the remaining sweetener.
Divide the pear between the ramekins and scatter the crumble on top of the pears. Place the ramekins on a baking sheet and bake in the oven for 15 minutes until the top is golden.
Serve with a dollop of fat free Greek yoghurt or with custard.