Pear Crumble

For the topping

½ cup plus 1 tablespoon slivered almonds (may substitute ½ cup almond meal)

½ cup old-fashioned rolled oats (do not use quick-cooking or instant)

¼ cup whole-wheat pastry flour (may substitute regular whole-wheat flour)

¼ cup packed light brown sugar

¼ teaspoon ground cinnamon

1/8 teaspoon salt

¼ cup canola oil, or other neutral-tasting oil, plus more for the baking dish

For the filling

3 pounds ripe but firm pears, peeled, cored and sliced into ¼- inch slices

¼ cup pure maple syrup

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

You'll need an 8-by-8-inch baking dish. Preheat the oven to 350 degrees. Brush the baking dish lightly with oil.

For the topping: Process the slivered almonds in a food processor and process until finely ground. Transfer to a medium bowl, along with the oats, flour, brown sugar, cinnamon and salt. Drizzle with the ¼ cup of oil; stir until well incorporated.

For the filling: Combine the sliced pears, maple syrup and lemon juice in a large bowl. Sprinkle with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated. Transfer to the baking dish, then crumble the topping over the pears.

Bake for 45 to 50 minutes, until bubbling and the topping is lightly browned. Let cool for 10 minutes before serving.

Makes 8 to 9 servings

Nutrition | Per serving (based on 9): 250 calories, 3 g protein, 40 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 6 g dietary fiber, 25 g sugar

From nutritionist and cookbook author Ellie Krieger