← Nouns Cooking · Dessert Parlour

Ingredients

• 6 ripe but firm pears (about 1.1 kg), cored and cut into chunks
• 1 tbsp lemon juice
• 2 tbsp Maple syrup
• 1 tbsp Cornflour (cornstarch)
• 1 tsp fresh ginger, finely grated
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 100 g Rolled oats
• 60 g plain flour
• 60 g Walnuts, roughly chopped
• 70 g Brown sugar
• 1 pinch Salt
• 80 g Coconut oil, melted

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Peeling the pears is optional; thin-skinned ones bake up fine with the skin on.
2. Toss the pears in a baking dish of about 20 × 28 cm with the lemon juice, maple syrup, cornflour, fresh and ground ginger and half the cinnamon.
3. In a bowl, mix the oats, flour, walnuts, brown sugar, salt and remaining cinnamon. Pour in the melted coconut oil and stir until everything is damp and clumpy.
4. Scatter the topping evenly over the fruit.
5. Bake for 40–45 min, until the pears are tender when poked with a knife, the juices are bubbling and the top is crisp and golden. Cover loosely with foil if it browns too fast.
6. Leave for 10 min so the juices thicken a little, then serve warm.

Tips

• Use slightly underripe pears: very soft ones collapse into mush in the oven.
• Contains walnuts; pumpkin or sunflower seeds make a nut-free swap. Serve with a dairy-free ice cream to keep it vegan.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Once Upon a Chef