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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.