Warm pear under a golden oat-almond crumble with a scoop of Greek yogurt — a cosy dessert with 15g protein, no sugar mountain.

Per serving
Heat the oven to 180°C fan / 200°C conventional.
Place the pear quarters in a small ovenproof ramekin (about 250-300ml capacity, 9-10cm wide). Drizzle with the lemon juice and the maple syrup. Sprinkle with half of the cinnamon.
Make the crumble: rub the cold cubed butter into the oats, sliced almonds, light brown sugar, remaining cinnamon, vanilla, and a pinch of salt in a small bowl with your fingertips until the mixture looks like rough crumbs.
Scatter the crumble evenly over the pear so the fruit is mostly covered.
Bake for 16 to 18 minutes, until the crumble is deep golden and the pear is fork-tender at the thickest piece. Let stand 3 minutes — the crumble crisps as it cools.
Spoon the Greek yogurt onto the side of the ramekin (not on top, which would melt it) and serve warm.
Firm-ripe pears matter — fully ripe ones turn to purée under the crumble. The yogurt on the side is the protein lever; folding it into the warm dessert thins it. A flake of sea salt on the crumble before baking is optional but lifts the sweetness without adding sugar.
Best eaten the day it's baked. If you must store: cover and keep in the fridge up to 2 days, then warm in the oven at 160°C for 6 to 8 minutes to crisp the crumble before serving. Add the yogurt fresh on serving.