Pear and apricot crunch

Recipe: Pear and apricot crunch


  • 2 William or Packham pears, peeled
  • 100g reduced-fat natural yogurt
  • 200g apricot halves in juice, drained, juice reserved
  • 1 cup 98% fat-free wholegrain cereal


  1. Preheat oven to 180°C. Cut each pear into 8 wedges. Remove cores. Place pears and 1/2 cup of cold water in a saucepan.
  2. Cover and bring to a gentle boil over high heat. Reduce heat to medium. Cook, uncovered, for 5 minutes or until pears are just tender.
  3. Whisk yogurt and 2 tablespoons of the reserved apricot juice in a jug until smooth. Drain pears. Divide pears and apricots between four 150ml-capacity ovenproof ramekins.
  4. Pour remaining reserved apricot juice over fruit. Spoon cereal over fruit. Press down with back of spoon to compact.
  5. Place on a baking tray. Bake for 10 minutes or until hot. Serve with yogurt mixture.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)