Ginger, pear and pistachio crumbles

You should never feel guilty about indulging in a well-earned dessert - but if you're wanting to cram a bit more goodness into a pudding, this refined sugar-free ginger, pear and pistachio crumble recipe is perfect!
Ginger pear and pistachio crumbles in ramekins
1H 15M
1H 30M

For more recipes like this, check out our collection of 16 scrumptious fruit crumbles.



1.Preheat oven to 160°C.
2.Place pears, raspberries, cornflour, ginger, syrup, juice and extract in a large bowl; toss to coat fruit in mixture. Divide mixture among six 1-cup ovenproof dishes.
3.Process nuts until chopped roughly. Transfer to a medium bowl, stir in oats, oil and extra syrup and extract; spoon over fruit mixture.
4.Bake, uncovered, for 1 hour. Cover with foil; bake for a further 15 minutes or until crumble topping is golden and pears are soft.
5.To serve, sprinkle freeze-dried raspberries over the top and accompany with yoghurt.

If you can’t find sugar-free vanilla yoghurt, simply stir vanilla extract through greek-style yoghurt. You can find freeze-dried raspberries at health food stores. For vegan and paleo diets use coconut milk yoghurt. For paleo, substitute arrowroot for cornflour.


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