Pear and Walnut crumble

Course Dessert
Keyword Crumble, dessert, Pear, walnut
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 322kcal


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


  • Preheat the oven to 200oC, gas mark 6.
  • 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 tbsp yogurt and set aside.
  • 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 tbsp boiling water to the tin and bake for 15-20 minutes, or until golden and the pears are tender.
  • Serve with extra yogurt and Walnuts sprinkled over.

Cooks tip

  • Try with dessert apples instead of pears or swap the ginger for cinnamon.


Serving: 4g | Calories: 322kcal | Carbohydrates: 42g | Protein: 5.9g | Fat: 13g | Saturated Fat: 1.9g | Fibre: 7.7g | Sugar: 25g
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