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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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!