Ginger Pear Quinoa Crumble

‘Tis the season for diet temptation. To avoid feeling deprived, I like to find ways to healthify my favorite holiday dishes. This one comes from the amazing Dawn Jackson Blatner (again!) and is a great substitute for pie. Making them in ramekins also allows you to portion control, my number one problem! Enjoy!

Ingredients:

  • cooking spray
  • 1 1/2 pounds pears (about 4), cored and sliced
  • 1 Tablespoon 100% maple syrup
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons chopped candied ginger
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons arrowroot or cornstarch
  • 1/8 teaspoon salt
  • Crumble Topping
  • 1 cup quinoa flakes (if not available use rolled oats)
  • 1/4 cup pecans, finely chopped in a food processor
  • 1/4 cup 100% maple syrup
  • 1/4 teaspoon dried nutmeg (freshly grated is best)
  • 1/8 teaspoon salt
  • Special Equipment: 8 ramekins (3-4 ounces each) or 9 X 5 loaf pan

Directions:

Preheat the oven to 375 degrees F. Mist ramekins with cooking spray.

In a large bowl, mix together the pears, maple syrup, lemon juice, candied ginger, vanilla, arrowroot and salt.

In another bowl, mix crumble topping ingredients until well combine.

Portion the pear mixture into the ramekins. Spoon the crumble topping mixture over the pear mixture in an even layer.Bake 35 minutes until the fruit is bubbling and the topping is golden.

Remove from the heat and allow to cool for 10 minutes before serving.

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2 responses to “Ginger Pear Quinoa Crumble

  1. I’ll have to look for some quinoa flakes, as this dessert looks delicious!

  2. Sounds like a delicious recipe!

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