0 hours 10 mins
0 hours 35 mins
0 hours 45 mins
1/4 cup rolled oats
1/4 cup chopped macadamia nuts
2 Tbsp. wondra flour
1/2 Tsp. ground cinnamon
1/8 Tsp. freshly grated nutmeg
Pinch of kosher salt
3 Tbsp. Maple Syrup (divided)
1 Tsp. Olive oil
1 Anjou Pear, halved and cored
1/2 cup fat free yogurt
Pinch of flakey sea salt (Maldon is my Fav)
1. Position a rack in the middle of the oven and preheat to 375°F.
2. In a medium bowl, combine the oats, nuts, flour, cinnamon, nutmeg and a pinch of salt. Drizzle in one teaspoon of oil and 2 Tablespoons of the maple syrup. Mix everything until combined,
3. Arrange the pears with cut sides up in a baking dish. Spray the pears with the cooking spray and rub them in to coat all sides. Loosely top each pear half with half of the crumble mixtures, dividing it evenly. Press down so it adheres to the pear and fills the cavity.
4. Bake until the pears are tender when pierced with a fork and the topping is brown and crisp, 30 to 35 minutes.
5. In a small bowl, stir the remaining 1 tablespoon of maple syrup into the yogurt. Spoon the yogurt onto a plate, and place the warm pear on top. Drizzle with more syrup if you like and sprinkle with the flakey salt. Dig in.
NOTES: This is a yummy breakfast or brunch dish. You can make the crumble the night before and just cut, prep and stuff the pears right before roasting. The recipe is easily doubled or tripled for larger crowds.
I’ve used cooking spray to moisten the fruit before baking. I did that to save on calories and points for my WW friends but you could also use olive oil…a little bit goes a long way. I also use fat free Greek yogurt but as always, go ahead and use full fat if you prefer.
I used macadamia nuts today but I’ve also made this with walnuts, almonds and pecans so just use what you have on hand or what you like. They all work.
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