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
  • Print


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
  • 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


Pear and raspberry crumble
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In 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.
  • 3
    CRUMBLE: Sift flour into a medium bowl. Stir in sugar. Using your fingertips, rub in butter until mixture resembles breadcrumbs. Stir nuts and coconut through.
  • 4
    Spoon fruit mixture into a 6-cup shallow baking dish. Sprinkle crumble mixture over.
  • 5
    Bake for 20-25 minutes, until crumble is crisp and golden. Serve with cream or ice-cream.


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.

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