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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.