- Preheat the oven to 180°C/350°F/Gas Mark 5.
- Make the pear mix. Place pears, zest and juice of lime, cardamom and agave nectar in a saucepan and bring to medium-low heat. Stir occasionally to soften pears for about 6-8 mins. They should still retain some bite.
- Make the topping. Whizz 2 tbsp of walnuts in a food processor (or alternatively, use a pestle and mortar) to grind. Mix together with the chopped walnuts oats, oats, sunflower seeds, coconut oil, agave and salt.
- Place pear mix in a ceramic ovenproof dish, followed by the topping. Place on baking tray for 20-25 mins, until warmed through and light golden brown on top. Finish off with toasted coconut flakes. Serve with low-fat crème fraiche.
These recipes are part of the Sainsbury’s ComFit campaign to encourage customers to include one ‘little twist’ to transform mid-week meals at a time where customers are striving to be more health conscious.
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Liven up your Sunday crumble with this exotic and spicy combo of cardamom, coconut and pears
6 conference pears, peeled, cored and chopped Zest and juice of 1 lime 1 tsp ground cardamom (lightly crack pods, and grind the seeds) 1 tbsp agave nectar Topping 3 tbsp walnuts, 1 tbsp roughly chopped 5 tbsp rolled oats 1 tbsp sunflower seeds 2 tbsp coconut oil, melted 1 tbsp agave nectar Pinch of salt 2 tbsp coconut flakes, toasted
Time: 10 mintues Serves: 4 Nutrition: n/a