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Fyshwick Fresh Food Markets recipe: Pear & Nut Crumble with Yoghurt

Kate Freeman

THERE ARE SOME WEEKLY RITUALS I REALLY DON’T LIKE MISSING. ONE OF THEM IS HEADING TO THE FYSHWICK FRESH FOOD MARKETS AND STOCKING UP ON BEAUTIFUL, FRESH, GOOD QUALITY PRODUCE.

I often head there around lunch time on a Sunday, and the family are kept happy with baked goods from the bakery. While they’re munching away, I head over to the number of many food and produce traders for my weekly fruit, vegetables, dairy, meat and seafood.

I love the atmosphere and experience —it’s vibrant, bustling and such a treat for the senses. Think coffee, sizzling kransky, baking bread… Mmm…

WHAT YOU’LL FIND AT THE FYSHWICK FRESH FOOD MARKETS

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The quality is always top notch. Fruit and vegetables are fresh and delicious and the other products don’t disappoint either; think perfectly ripened, flavourful cheeses cut from the wheel, preservative-free bread baked from unbleached flours, hormone-free meat, free-range eggs and sustainably-fished seafood.

I also like that when I purchase many of the products from Fyshwick Fresh Food Markets I’m supporting local businesses, farmers and suppliers. This means value for me and also a future for our local food industry.

This is the third in a series of delicious, winter-seasonal recipes designed to showcase some of the fantastic produce available at the markets. I hope you enjoy it!

Pear & Nut Crumble with Yoghurt

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Today’s recipe is pretty special. Why? Because it’s both breakfast and dessert. Yep. You’re welcome.

I love a good apple crumble, especially when it comes fresh out of the oven with a dollop of vanilla ice cream. I enjoy this dessert sporadically, but it’s not something that I eat every day. It you’re looking for an alternative that has all the comfort and yum factor but less sugar, fat and overall energy then this is the recipe for you!

I’ve used pear in this recipe, but you could easily substitute it with apple. Both are great sources of fibre, vitamin C and folate and are delicious strewed and/or baked.

My aim for the crumble was to maximise flavour and texture but focus on using whole foods. The oats, pepitas and coconut offer lots of fibre, very little sugar and a healthy source of carbohydrate. Toasted in a little coconut oil and honey and you’ve got just the right amount of ‘crisp’! Top it off with a generous dollop of Greek yoghurt and you’ve got dessert for breakfast or vice versa!

What you need

Serves four

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3 pears, peeled, cored and sliced
1 cup rolled oats
½ cup shredded coconut
½ cup raw cashews, crushed
½ cup raw walnuts, crushed
¼ cup pepitas
¼ cup honey
¼ cup coconut oil
400g greek yoghurt

What to do

Preheat oven to 160 degrees celsius.

Place the pears in a small saucepan and just cover with water. Place on a hot stove and bring to the boil. Reduce the heat and simmer for 10-15 minutes or until pears are soft.

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Meanwhile, combine the oats, coconut, cashews, pepitas and walnuts in bowl. In another microwave safe bowl, combine the honey and coconut oil and microwave for 30 seconds. Stir to combine and pour the honey mixture into the oat mixture. Stir thoroughly to coat the oat mixture.

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Divide the stewed pears across four individual ramekins. Top with the oat mixture and bake for 15 minutes or until the oat mixture is golden. Remove from the oven and allow to cool.

Serve with a generous dollop of Greek yoghurt. Yum!

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Kate Freeman

Kate Freeman is a Registered Nutritionist and the founder and managing director of The Healthy Eating Hub. Kate’s healthy eating philosophy is all about whole, fresh foods, being realistic about life and creating long term healthy eating habits. She doesn’t believe in detoxes, fad diets or quick fixes. Once you’ve finished working with Kate, you’ll be empowered to feed yourself well for the rest of you life! More about the Author