Pear and Raspberry Shortbread Crumble (gf)

, from Issue #79. July, 2018
Photography by Josh Griggs.
Pear and Raspberry Shortbread Crumble (gf)

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


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
250 grams gluten-free shortbread, roughly crumbled
⅓ cup roasted, skin-on whole almonds, chopped
2 tablespoons brown sugar
4-cup capacity ovenproof baking dish


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.