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Baked Spiced Pears with Walnut Oat Crumble
Baked Spiced Pears with Walnut Oat Crumble
22 Nutrition score
Dessert 🥄 10 min prep 🔥 30 min cook 👤 2 servings

Pears roasted until tender and caramelised, topped with a rough walnut and oat crumble spiced with ginger. The pears need very little help; the crumble provides the crunch. Serve warm.

vegan gluten free high fibre no added sugar
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
10%
🌾 Fibre
18%
🦴 Calcium
5%
⚡ Iron
16%
🌿 Magnesium
19%
🍊 Vitamin C
61%
🍃 Folate
16%
🫀 Omega-3
75%

Based on UK dietary reference values. Capped at 100% per nutrient.

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Ingredients (per serving)
Method
  1. 1 Preheat the oven to 190°C (170°C fan). Choose pears that are ripe but still hold their shape — a Conference or Comice is ideal. Halve the pears through the stem, scoop out the core with a teaspoon, and arrange cut-side up in a baking dish. Grate a little fresh ginger directly over each pear half.
  2. 2 For the crumble: combine the rolled oats and roughly broken walnuts in a bowl. Add the remaining grated ginger and mix well. Distribute the crumble mixture over and around the pear halves, pressing some lightly onto the cut surface.
  3. 3 Roast for 25–30 minutes until the pears are completely tender when pierced with a knife and the crumble is golden. The juices from the pears will pool in the dish and begin to caramelise at the edges — spoon these back over the pears before serving.
  4. 4 Serve warm. Good as they are; excellent with a spoonful of almond butter alongside.

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Nutrition per serving
Micronutrient
Potassium 336 mg
Chloride 164 mg
Phosphorus 149 mg
Magnesium 56.8 mg
Calcium 32.9 mg
Folate 32.4 µg
Vitamin C 24.2 mg
Choline 13.9 mg
Vitamin K 9.3 µg
Chromium 1.4 µg
Iron 1.4 mg
Manganese 1.3 mg
Selenium 1.3 µg
Zinc 1.1 mg
Niacin (B3) 0.792 mg
Copper 0.393 mg
Vitamin B6 0.291 mg
Thiamin (B1) 0.278 mg
Riboflavin (B2) 0.097 mg
Minerals
Iodine 9.8 µg
Sugars (breakdown)
Fructose 11.9 g
Sucrose 3.9 g
Lipids
Cholesterol 0.045 mg
Carbohydrate (breakdown)
Starch 21.9 g
Amino acids
Aspartic acid 0.486 g
Leucine 0.413 g
Arginine 0.356 g
Valine 0.294 g
Proline 0.27 g
Phenylalanine 0.262 g
Serine 0.254 g
Alanine 0.244 g
Isoleucine 0.235 g
Glycine 0.215 g
Tyrosine 0.184 g
Threonine 0.178 g
Lysine 0.178 g
Histidine 0.13 g
Methionine 0.12 g
Cysteine 0.099 g
Tryptophan 0.07 g
Phytosterols & stanols
β-Sitosterol 12.3 mg
Campesterol 2.6 mg
Stigmasterol 2.6 mg
Proximate
Water 180 g
Vitamins
Flavonols
Quercetin 1.7 mg
Isorhamnetin 0.6 mg
Flavanols (Flavan-3-ols)
Catechin (+) 0.28 mg
Anthocyanins

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.