The thought of crunchy crumbled oats and roasted nuts on top of a bed of warm, fragrant fruit just gets me going. To be honest, I’m not sure if there is anything better. Imagine a bubbling layer of ginger and honey-spiked pears covered with the most wholesome oaty crumble conceivable – golden topped and caramalised fresh from the oven. I’ll fight you for the leftovers. Seriously.
1½ cups honey
1 thumb-sized piece of fresh ginger, roughly chopped
Juice and rind of 1 lemon, thinly peeled
Juice and rind of 1 orange, thinly peeled
½ tsp vanilla extract
2 tbsp cornflour
2 tbsp verjuice
6 pears, cored and cut into six wedges
2 cups whole rolled oats – organic if possible
½ cup spelt flour
1 cup pistachios, lightly roasted and roughly chopped
1 cup pumpkin seeds
1 tbsp cinnamon powder
½ cup sunflower seeds
1 tbsp sunflower oil
Thick plain yoghurt, to serve
Preheat oven to 180C
In a saucepan, simmer honey, ginger, lemon and orange juices, rinds, and vanilla over medium-high heat until thickened and syrupy (approx. 5 minutes).
While the honey mixture is simmering, combine the cornflour and verjuice in a bowl, stirring until smooth. Add this to the honey mixture in a gradual, steady stream, whisking continuously. Add the pears and cook with the lid on until the fruit is tender and the sauce has thickened. Remove from the heat and discard ginger pieces. Transfer to an ovenproof dish.
For the crumble topping, combine the oats, flour, cinnamon, nuts and seeds in a large bowl. Using your hands, rub the oil through the mixture, keeping it a little chunky.
Scatter the oaty crumble topping over the pears and pop into the preheated oven to bake for approx. 15 minutes or until the oats just start to turn golden brown. Serve hot with a dollop of thick yoghurt.