Pear and raspberry crumble
As the weather starts to get colder, it's time to revisit warming Autumn desserts and this crumble is a real winner.
- 15 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
Pear and raspberry crumble
- 5 beurre bosc pears, peeled, cored, sliced
- 1/3 cup water
- 1 tablespoon brown sugar
- 1 vanilla bean, split, scraped
- 1 cup frozen raspberries
- cream or ice-cream, to serve
Crumble
- 2/3 cup plain flour
- 1/3 cup firmly packed brown sugar
- 90 gram chopped butter
- 1/2 cup chopped macadamia nuts
- 1/2 cup desiccated coconut
Method
Pear and raspberry crumble
- 1Preheat oven to moderate, 180°C.
- 2In a saucepan, combine pears, water, sugar and vanilla (both scraped seeds and pod). Stir over a low heat until sugar dissolves. Simmer, uncovered, for 4-5 minutes, until pears soften slightly. Remove from heat and mix berries through. Remove pod.
- 3CRUMBLE: Sift flour into a medium bowl. Stir in sugar. Using your fingertips, rub in butter until mixture resembles breadcrumbs. Stir nuts and coconut through.
- 4Spoon fruit mixture into a 6-cup shallow baking dish. Sprinkle crumble mixture over.
- 5Bake for 20-25 minutes, until crumble is crisp and golden. Serve with cream or ice-cream.
Notes
For a cheat's version of crumble, combine 1 1/2 cups crushed butternut or chocolate ripple biscuits with nuts and coconut. Sprinkle over fruit mixture and bake 10 minutes.
