Pear crumble with yoghurt cream

Name: Pear crumble with yoghurt cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g crunchy oats; 75 g Wholemeal flour; 4 TABLESPOONS Agave syrup; 80 g Butter; 3 firm pears; 1 Vanilla pod; 5 TABLESPOONS Sugar; 200 g Natural yoghurt; 150 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

75 g crunchy oats
75 g Wholemeal flour
4 TABLESPOONS Agave syrup
80 g Butter
3 firm pears
1 Vanilla pod
5 TABLESPOONS Sugar
200 g Natural yoghurt
150 g Low-fat curd
7-10 Tbsp Juice of 1 lemon

Directions

1
For the crumbles, place the oat flakes, flour, thick juice and butter in flakes in a mixing bowl. Work into crumbles with your hands and chill.
2
Pears wash, clean, quarter, remove core and dice pear quarters. Cut the vanilla pod in half lengthwise and scrape out the pulp. Simmer 100 ml water with 2 tablespoons sugar, vanilla pod and pulp for about 10 minutes, remove vanilla pod.
3
Mix the pears with the syrup and pour into ovenproof glasses (approx. 240 ml each).
4
Spread the crumbles on the compote and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. In the meantime mix yoghurt, quark, 3 tbsp. sugar and lemon juice.
5
Remove pear crumble from the oven and serve with yoghurt cream.