Pear ginger and dark chocolate crumble
28 Sep 2017
Roberta Nelson

Roberta Nelson

RECIPE: Pear ginger & dark chocolate crumble

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A healthy treat that is as nourishing as it is tasty? This pear, ginger and dark chocolate crumble is just that. Recipe by Roberta Nelson.

This recipe uses the whole pear, including the peel because this is where most of its nutrients are found. In fact, unpeeled pear is one of the richest sources of flavonols, plant based antioxidants that may help to reduce inflammation and protect our cells - so next time you eat a pear, make sure you leave the peel on.  

The clever crumble combination of ground oats, coconut flakes, walnuts and cacao makes this crumble a source of magnesium, iron, fibre and healthy omega-3 fats. These nutrients help support your nervous system, your energy and your digestive health and can often be missed in the everyday diet. 

Walnuts are one of the best plant based foods for omega-3 making them a good addition to any vegan or vegetarian’s diet as well as anyone who sways away from consuming oily fish. 

The ginger, cinnamon and coconut sugar gently sweeten and spice this crumble and make it warming to your system, grounding your body and nourishing you from the inside out. 

You can make the pears ahead of time or double the batch to keep some aside for your breakfast porridge or muesli. 

Once baked, the crumble will last in the fridge for up to 3 days. 

vegan option, vegetarian, refined sugar free, gluten free option

Ingredients

Pears

  • 4 pears, cored and cut into small chunks
  • Juice of half a medium lemon
  • 1 tbsp grated fresh ginger
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp water

Crumble

  • 1 cup rolled oats, gluten-free if required
  • ¾ cup coconut flakes
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 3-4 tbsp cacao powder depending taste
  • A pinch of salt
  • 3 tbsp coconut sugar
  • 3 tbsp coconut oil or ghee, not melted
  • ½ cup walnuts

Toppings

  • Greek yoghurt
  • Cinnamon
  • Dark chocolate

How to make

  • Heat your oven to 180°C. Place the pears, lemon juice, grated ginger, coconut sugar, vanilla extract and water into a saucepan and place on the stove to cook over a medium-low heat. Cook the pears for 20 minutes with the lid on, stirring every now and again until the pears have completely softened. Taste and adjust with extra vanilla, lemon or ginger if desired
  • While the pears are cooking, place three quarters of the cup of oats and half a cup of the coconut flakes into a blender or food processor and blitz until it resembles a rough flour. Add the ground ginger, cinnamon, cacao powder, salt, coconut sugar, the remaining oats and coconut flakes as well as the walnuts and pulse a couple of times so that the mixture is evenly combined. Transfer this mixture to a bowl, add the coconut oil or ghee as lots of small chunks and start to mash the crumble topping together with your hands to make a rough dough
  • Once the pears are done, pour them into a pie dish and then top them with the crumble dough, sprinkling the crumble dough over all the pears first and then pressing clumps of dough together with your hands and placing them on top to create a nice, chunky topping. Place your crumble the oven to cook for 35 minutes. When done, allow to cool slightly before serving with Greek yoghurt, a dusting of cinnamon and a grating of dark chocolate if desired

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration!