This refined sugar-free crumble has a bright berry filling and a toasty maple and rolled oat crumble. Low in fat and topped with gut-loving yoghurt, this dessert is so good for you, you could eat it for breakfast!
Ingredients
4 large pears, peeled, cored, cut into 1.5cm pieces
2 tbsp pure maple syrup
1 tsp vanilla bean paste
1 tbsp wholemeal spelt flour
250g (2 cups) frozen raspberries
Greek yoghurt, to serve (optional)
crumble
45g (1/4 cup) wholemeal spelt flour
1/2 tsp baking powder
90g (1 cup) rolled oats
2 tbsp pure maple syrup
1 tsp vanilla bean paste
11/2 tbsp olive oil spread
Directions
Step 1
Preheat oven to 190°C/170°C fan forced. Lightly grease a 1L (4-cup) baking dish.
Step 2
Combine the pears , maple syrup , vanilla , flour and raspberries in a large bowl. Gently toss to combine. Transfer to prepared dish. Cover dish tightly with foil. Place on a large baking tray. Bake, stirring halfway through cooking, for 40 minutes or until the fruit is almost tender.
Step 3
Meanwhile, make the crumble. Combine the flour , baking powder , oats , maple syrup and vanilla in a bowl. Use your fingertips to rub the spread into the flour mixture until the mixture resembles coarse crumbs.
Step 4
Sprinkle crumble mixture over the fruit. Bake, uncovered, for 20 minutes or until topping is golden and pears are tender. Set aside for 5 minutes to cool slightly. Top with yoghurt to serve, if using.
