6-10 Pears peeled, cored and chopped

    1 Tbsp Maple Syrup

    2 Slices of Root Ginger (about the size of a £ coin peeled and finely chopped)

    Juice of 1 lemon

    1/3rd of a Jar of Stem Ginger in Syrup (chop the ginger)


    2-3  x Cups Porridge Oats

    1/2 Cup of Mixed Seeds

    2 Tbsp Brown Sugar (Optional)

    The recipe


    Pears are in season and as you may already know, I’m not a fan.  But there is one thing I do like and that is a crumble.  It’s such a warming and homely dish.  This one is a cheat for 2 reasons.  The first is that it is only put into the dish to serve and not to cook and best of all, it has no fat added!

    My Mum, Audrey, loved ginger in all it’s forms, so depending upon how much you like it, you can add as much as you prefer.  You could substitute cinnamon if you do not like ginger, but you would need to add some kind of sweetener as I am using the syrup from the stem ginger to provide the sweetness for the fruit base.  As the base if sweet, I chose not to add sugar to the topping, although you can do, but be careful that it does not catch on the bottom of your pan.  You might want to add a couple of teaspoons of coconut oil which would produce a more typical crumble topping and prevent the sugar from catching.

    By the way – you can serve this with some non-dairy yogurt.  We’ve just discovered CO-YO which is made from coconut milk and has no sugar added – it is divine in my opinion, but high in fat – so be wary.  You could also serve it with soy custard or a vegan ice cream.

    I find that leftovers do not last long and it is even tasty for breakfast – after all – it is only fruit and oats!



    Peel, core and chop the pears

    Peel and finely chop the root ginger

    Chop the stem ginger

    Add the above to a pan, plus the syrup from the stem ginger or sweetener of choice if not using stem ginger

    Add the juice of a lemon.

    Cook covered for 15 – 20 minutes on a low heat until the pears are cooked and you have a nice sweet syrup.

    Transfer the cooked pears to a serving dish.

    In a dry large skillet or a wok, toast the oats and seeds until the seeds start to pop and the oats give off a toasty smell and start to brown, 3-5 mins

    Stir constantly.  You can add sugar and some coconut oil if you like, but I prefer not to.

    Once toasted, spread the oat and seed topping over the cooked fruit.

    Serve at one or reheat and top with some plant-based yogurt, vegan ice cream, soy cream or custard.



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