Recipe

Pear and ginger crumble

You could also use apples or add spices and flaked almonds to the mix.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Pear and ginger crumble
  • 130 gram butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1 1/2 cup self-raising flour
  • 70 gram ground almonds
  • 2 fresh pears
  • 2 tablespoon lemon juice
  • 125 teaspoon ground ginger
  • 24 tablespoon sugar
  • 1 teaspoon cornflour
  • 1/3 cup rolled oats
  • 200 millilitre cream
  • 100 gram white chocolate

Method

Pear and ginger crumble
  • 1
    Pre-heat the oven to 180oC. Line a 23cm x 18cm slice tin or similar with baking paper.
  • 2
    Using an electric beater, cream butter and sugar for 3-4 minutes until pale and fluffy.
  • 3
    Add the egg and beat until combined, then add the flour and almonds, mixing well.
  • 4
    Spread three-quarters of the shortcake mix into the lined tin and smooth out evenly with the back of a spoon.
  • 5
    Bake for about 15 minutes until just set and starting to colour. Remove from the oven and add the filling and topping.
  • 6
    For the filling, combine the sliced pears with the lemon juice, then add the ginger, sugar and cornflour. For the topping, combine last third of shortcake mix with rolled oats, then crumble over.
  • 7
    Bake for 25-30 minutes until golden. Cool for 15 minutes before cutting. Serve with white chocolate cream – simply heat the cream till near boiling, then remove from the heat and stir in the white chocolate until melted and smooth.

Notes

This shortcake can go two ways – serve it with white chocolate cream as a warming dessert or serve in slices dusted with icing sugar for afternoon or morning tea.

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