Full of fibre, anti-oxidants and potassium, versatile pears can be a healthy snack or a superb dessert, as they become wonderfully fragrant when poached. In this crumble, they are combined with anti-oxidant-rich cranberries for a brain-boosting treat.
Peel, quarter and core the pears, then roughly chop and place in a large saucepan. Sprinkle with the caster sugar, cover and bring to a boil. Reduce the heat to medium-low and cook for 5 minutes. Stir in the cranberries.
To make the crumble topping, sift the flour and ginger into a bowl. Add the olive oil spread and use your fingertips to rub in until evenly combined. Mix in the oats, coconut, brown sugar and pecans.
Sprinkle the topping over the fruit in the dish and bake for 30 minutes, until golden brown.
Serve the crumble hot or warm, with low-fat custard or low-fat ice cream.