The ultimate winter pud! Sweet juicy pears with a kick of gingery heat topped with a nutty oat crumble. Perfect for a dinner party or just a cozy night in. GF, vegan & healthy.
Preheat the oven to 170ºc fan/190ºc/380ºf.
Peel, core and cube the pears into 3cm chunks then transfer them into a large bowl. Add the lemon juice, grated ginger, ground ginger, cinnamon and honey/maple syrup and give everything a good mix. Divide the pears between four individual ramekins and bake in the oven for 10 minutes.
Meanwhile melt together the honey/maple syrup and coconut oil in a saucepan over a low heat. Once melted add the oat flour, rolled oats, almonds and ginger and mix well until everything is combined and crumbly.
Remove the ramekins from the oven and divide the crumble topping between them. Return the crumble to the oven for another 25-30 minutes until golden brown and crispy.
Serve warm with a dollop of yoghurt, a scoop of ice cream or a splash of custard.
This crumble can either made in four individual ramekins as in the recipe, or in one medium oven proof dish. The cooking times remain the same.
If you want to make my pear and ginger crumble in advance follow the recipe up until step 4. Divide your crumble mixture over the fruit then store covered in the fridge for up to 3 days until ready to bake. You can also freeze the crumble at this stage for up to 3 months. Just defrost before following the cooking instructions.
This crumble topping works perfectly with any fruit. You can substitute the ground ginger with another spice or leave it out all together. A few of my favourite crumble combinations are: Apple, Blackberry & Cinnamon, Rhubarb & Ginger and Plum & Maple.
Gluten Free: Make sure that your oats are certified gluten free.
A few ingredient notes: