Ingredients:

  • 50g wholemeal flour
  • 1 tablespoon light muscovado sugar
  • 1 teaspoon ground ginger
  • 25g sunflower spread
  • 50g oats
  • 25g California walnuts, chopped + extra to serve
  • 25g raisins
  • 2 tablespoons plain soya yogurt + extra to serve
  • ½ tablespoon sunflower oil
  • 4 Conference pears, halved and cored

Preparation:

  1. Preheat the oven to 200oC,.
    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 tablespoons yogurt and set aside.
  2. 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 tablespoons boiling water to the tin and bake for 15-20 minutes, or until golden and the pears are tender.
  3. Serve with extra yogurt and Walnuts sprinkled over.