I love this super-quick version of a crumble topping. Ring in the changes by using different flavoured biscuit and nut combinations eg chocolate chip and macadamia nuts.
Serves: 6
INGREDIENTS
3 large ripe pears, peeled, cored, roughly chopped (I used beurre bosc)
2 cups frozen free-flow raspberries
1½ tablespoons cornflour
3 tablespoons caster sugar
1 teaspoon vanilla extract
½ cup water
Crumble
250 grams gluten-free shortbread, roughly crumbled
⅓ cup roasted, skin-on whole almonds, chopped
2 tablespoons brown sugar
Equipment
4-cup capacity ovenproof baking dish
METHOD
Preheat the oven to 180°C fan bake.
Put the pears, raspberries, cornflour, sugar and vanilla in a bowl and toss to combine. Place in a saucepan with the water and bring to the boil. Reduce the heat to low and cook, stirring occasionally, for 5 minutes. Tip into the baking dish.
Crumble: Combine the biscuits, nuts and sugar in a bowl. Scatter over the fruit and bake for 20–25 minutes until golden and bubbling. Serve with custard, cream or ice cream. Serves 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!