My family came to stay in our backyard just before multiple covid lockdowns. During their stay, I made the pear and walnut crisp several times and served it warm from the oven with dollops of cooling coconut yogurt. Spoonfuls of its comfort is like being snuggled in a pair of woollen socks, sitting in front of a crackling fire on a cold winter’s day.

Health benefits:

·       Pears are a great source of fibre, contain potassium and are a low-glycemic fruit.

·       They're a good source of antioxidants, like vitamin C, not just found in your glass of orange juice, pears are excellent sources of vitamin C.

RUSTIC PEAR & WALNUT CRISP

PB, V, DF, GF, RSF

6 Bosc (brown) pears, cored and thinly sliced

½ cup (75 g) raisins

¼ cup (62 ml.) maple syrup

3 tbsp (21 g) flax seeds

Crumble:

1 cup (14 g) puffed brown rice

¼ cup (22 g) organic whole rolled oats

¼ cup (30 g) pumpkin seeds

4 tbsp (33 g) coconut oil

To serve:

yogurt     

Preheat the oven to 180’C. Make the crumble by placing all the ingredients in a bowl, mix and set aside. Simmer the pears, raisins and medjool dates or maple syrup in a saucepan over a medium heat, uncovered, for 8-10 minutes until the pears have softened. Remove from the heat, add the flax seeds and gently mix. Pour the mixture into a 1 litre baking dish and add the crumble. Bake for 15 minutes until golden. Serve with spoonfuls of yogurt.