Dr. McDougall’s Pear-Cranberry Crumble

A pioneer in the evidence-based nutrition movement, John McDougall, MD, is the author of several bestselling books, founder and director of the McDougall Program, and cofounder of Dr. McDougall’s Right Foods. His new book, The Healthiest Diet on the Planetoffers a delicious, easy-to-follow, and proven guide to preventing disease and looking and feeling our best—simply by eating the foods we’ve always loved, like pizza, pancakes, potatoes, pasta, and more!
For years we’ve been told that a healthy diet is loaded with meat, poultry and fish. The fact is, diets loaded with animal proteins are high in calories and cholesterol, and can too often leave us feeling hungry and unsatisfied—a recipe for overeating. Complex carbohydrates like whole grains, legumes, root vegetables, and other starch-rich foods can provide your body the necessary essential nutrients that satisfy your appetite while simultaneously keeping you happy and healthy.
The new book features more than sixty healthy, plant-based recipes—from breakfast burritos to crunchy quinoa salad. This recipe for Pear-Cranberry Crumble is easy, delicious, and full of ingredients you can pronounce, making it the perfect end to your Thanksgiving (or any!) meal. Pair it with some non-dairy ice cream to make it an extra-special treat!

 

Pear-Cranberry Crumblehealthiestdiet_recipeheader_ig-pcc

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 8 to 10

Topping

½ cup rolled oats
½ cup chopped walnuts
¼ cup white whole wheat flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons agave nectar

Filling

3 cups peeled, cubed Bosc pears
2 cups fresh cranberries
1/3 cup brown sugar
2 ½ tablespoons cornstarch

Preheat the oven to 350˚F.

Combine the dry topping ingredients in a medium bowl and mix well; then add the agave and mix again until crumbly. Set aside.

Place pears, cranberries, brown sugar, and cornstarch in a large bowl. Mix until well combined. Transfer to a deep-dish pie plate and sprinkle the topping mixture over the top. Bake for about 1 hour, until the filling is bubbly and the top is slightly browned. Cool for 1 hour (if you can wait!).

Hints: I used Bosc pears because they tend to keep their shape when cooked and don’t get too mushy. When fresh cranberries are not available, frozen (thawed) berries may be used in their place. My family likes this plain, but for a special treat you may want to top this with some rice or soy vanilla “ice cream.”

 

Excerpted from The Healthiest Diet on the Planet by Dr. John McDougall and Mary McDougall, reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2016.

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