Pear and Strawberryv Crumble
By Chelsea SugarPage views: 14053Crunchy crumble with pears and strawberries make this dessert perfect for all year round!
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1 review
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Difficulty Easy
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Prep time 25 mins
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Cooking time 40 mins
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Serves
4
Fruit mixture
6 large sized pears, peeled & cored
2 tablespoons Chelsea Soft Brown Sugar
1 punnet strawberries, halved
Crumble
100g butter
2 tablespoons Chelsea Golden Syrup
½ cup rolled oats
1/3 cup Chelsea Soft Brown Sugar
¾ cup plain flour
½ cup shredded coconut
½ cup flaked almonds
Preheat oven to 180°C conventional 160°C fan forced.
Fruit mixture
Chop pear roughly into cubes. Combine pear, brown sugar and 1 tablespoon water in a large saucepan. Bring to boil, cover and cook for 15 minutes or until pears are soft. Drain pears. Stir through strawberries.
Spoon fruit mixture into 4 x 1 cup ramekins. The fruit should be piled up high, as it shrinks during cooking.
Crumble
Combine butter and golden syrup in a small saucepan and heat until butter has melted. Mix together oats, brown sugar, flour, coconut and almonds. Stir in melted butter mixture until well combined. Cover fruit with crumble.
Bake for 20 – 25 minutes or until crumble is golden brown.
This is now a firm favourite in my home! The topping is delicious, and has gained much praise whenever I have made it, staying light and crunchy, without the danger of becoming either dry or soggy. The addition of the almonds to the classic Anzac recipe gives the crumble another level of flavour. Well done Chelsea Sugar!!
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