Slow cooker pear and cardamom crisp

Satisfy your sweet tooth with our pear and cardamom crisp. The slow cooker turns these simple ingredients into a warm and comforting pudding, and there's 8g of fibre in a serve while it's at it.

Warm puddings are exactly the sort of thing you want when it's cold and your usual routine has quietly fallen apart, which is what the winter protein slump is all about. If dinner also needs sorting, put the chicken tinga on first, and for a faster sweet fix there's the air-fryer protein lava cake.

Here's what you'll need

• 1kg pears, chopped
• 1 tsp cardamom
• 1 tsp cinnamon
• ¾ tsp pepper
• 4 tbsp all-purpose flour
• 1 cup rolled oats
• 1 cup pecans, chopped
• ¼ cup coconut sugar
• ¼ cup cold unsalted butter, diced
• ¼ tsp salt

Here's how to make it

Mix pears, cardamom, cinnamon, pepper, and 2 tbsp of the flour in a large bowl.

Coat slow cooker with cooking spray and add pear mixture.

Combine oats, pecans, sugar, butter, salt, and remaining 2 tbsp flour in a medium bowl and sprinkle over pears. Cover and cook on high until pears are tender, about 3 hours.

Remove lid and cook on low until top is crisp, about 30 minutes.

Nutrition per serving