This hearty delicious dish works well as a great breakfast or even an after-dinner dessert. It is chock full of vitamins and minerals.


Grapeseed oil

1 ½ pounds Bosc pears (about 4) cored and sliced

1 Tbsp. 100% Maple Syrup

1 Tbsp. Fresh lemon juice

2 Tbsp. Chopped candied ginger

½ tsp. pure vanilla extract

2 tsp. arrowroot or cornstarch

1/8 tsp. pink salt

Crumble Topping

1 cup quinoa flakes (can substitute rolled oats)

¼ cup pecans, finely chopped in a food processor

¼ cup 100% maple syrup

¼ tsp. dried nutmeg (fresh is best)

1/8 tsp. pink salt

8 ramekins (3-4 ounces each) or 9×5 loaf pan.



Preheat oven to 375 degrees. Coat inside of ramekins or loaf pan with grapeseed oil

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

In another bowl, mix the crumble toppings ingredients until well combined

Portion the pear mixture into the ramekins or loaf pan.  Spoon the crumble topping mixture over the pear mixture in an even layer.

Bake 35 minutes until the fruit is bubbling and the topping golden

Remove from the heat and allow cooling for ten minutes before serving


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