Ingredients
Scale
- 4 large ripe but firm Bosc pears
- 1/2 cup rolled oats
- 1/4 cup walnuts, finely chopped
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, plus more for serving
- 1/3 cup water
- 1 cup plain nonfat Greek yogurt, for serving
Instructions
- Heat the oven to 375 degrees F. Pour the water into a baking dish large enough to hold the pear halves in a single layer.
- Halve the pears lengthwise, keeping the stems. Scoop out the core and seeds with a melon baller or a small spoon, and widen the well slightly so it holds the crumble.
- Set the halves cut side up in the dish and sprinkle them with half the cinnamon, rubbing it lightly over the cut surfaces.
- Mix the oats, walnuts, maple syrup, olive oil, remaining cinnamon, ginger, nutmeg, salt, vanilla and orange zest in a bowl, until the oats look evenly damp and clump lightly when pinched.
- Bake the pears uncovered for 15 minutes, until the flesh just begins to soften at the edges.
- Spoon the crumble generously into the wells and over the tops, pressing it gently so it stays in place.
- Return the dish to the oven for 12 to 15 minutes more, until the pears give easily to the tip of a knife and the crumble is crisp and deep golden.
- Rest for 5 minutes. Serve warm, one half per plate, with 2 tablespoons of Greek yogurt and a little extra orange zest.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 13
- Sodium: 85
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 4
- Protein: 4
- Cholesterol: 2