Pear, apple and ginger crumble
- 2 x 410g tins pear halves in juice, drained and roughly chopped, juice reserved
- 600g/1lb 5oz apples, peeled, cored and finely chopped
- 30g/1oz honey
- 1 tsp ground ginger
- 180g/6oz raisins or sultanas
- 1 lemon, zest only
For the topping
- 200g/7oz rolled oats
- 50g/1¾oz flaked almonds
- 1 tsp ground cinnamon
- 30g/1oz honey
- 1 tbsp olive oil
- pinch salt
- 500g/1lb 2oz thick Greek yoghurt
Preheat the oven to 180C/160C Fan/Gas 4.
Place the chopped pears into a large saucepan. Pour in most of the reserved liquid, reserving a couple of spoonfuls for sweetening the yoghurt later.
Add the apples to the pears, along with the honey, ginger, raisins and lemon zest. Set over a high heat, bring to a simmer, then reduce the heat, cover and cook for 5 minutes, or until soft. Tip into an ovenproof dish.
To make the topping, put the oats in a bowl and add a pinch of salt. Add the almonds, cinnamon, honey and oil, then stir to combine. Spread the oat mixture over the fruit in an even layer and bake for 20 minutes until golden-brown.
Stir the remaining pear juice into the yoghurt to sweeten. Serve with the crumble.
If you have any apples that are looking a bit tired and wrinkled, they’re perfect for this crumble. Equally, if you have any pears that are on the turn, they can work well in place of the tinned pears.
Any leftover crumble keeps for up to 3 days in the fridge and can be reheated in the microwave or in a low oven. It also freezes well.
Because this crumble doesn’t contain the usual butter/flour mixture, you can turn any leftovers into a delicious bircher muesli for breakfast. Stir some natural yoghurt into the leftover crumble, cover and place in the fridge overnight. Eat it as it is, or top with a handful of fresh fruit, nuts or seeds.