Breakfast Pear Crisp
Servings: 4 servings
Calories: 434kcal
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Ingredients
- 2 big pears (2 big pears or 2 3/4 cup of diced pears)
- ½ tbsp cornstarch
- 1 ½ tbsp maple syrup
- 1 orange
- 1 cup (80 g) rolled oats
- ¼ cup (30 g) flour
- 1 ½ tbsp (1 ½ tbsp) brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 2 tbsp almonds, sliced (or chopped)
- 3.5 tbsp butter
- 3 tbsp pumpkin seeds
- 1 cup (240 g) low fat Greek Yogurt
Instructions
- In the food processor pulse the oats, flour, sugar, cinnamon, almonds, 1 tbsp pumpkin seeds and salt until the almonds are chopped down to small pieces.
- Transfer to a bowl and add cold butter cut into small pieces. Using your hands, incorporate the butter to the oat mix just until there are no remaining visible streaks of butter.
- Add 1 ½ tbsp of maple syrup and mix just until incorporated. The dough should be sandy, chunky, and crumbly but hold together when squeezed, like a cookie dough. Do not over mix this or press it further. Rest in the fridge for 30 minutes up to two days.
- Preheat the oven to 180 degrees celsius.
- In a 9 inch baking dish add the pear cubes, cornstarch, remaining maple syrup, and juice of the orange.
- Scatter pieces of crisp topping all over the pear maple baking dish, covering all the surface. Sprinkle the remaining pumpkin seeds on top.
- Bake for 25 minutes, until the crisp is golden brown and the fruit is bubbling. If necessary, turn on the broil during the last 3 minutes to golden the top of the crisp.
- Allow it to cool completely if you can wait. Serve crisp with a side of Greek yogurt and enjoy.
Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 399mg | Potassium: 415mg | Fiber: 8g | Sugar: 23g | Vitamin A: 438IU | Vitamin C: 21mg | Calcium: 140mg | Iron: 2mg