Golden Syrup
Chelsea Golden Syrup in the...
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Desserts
Pear and Strawberry Crumble
25 mins
40 mins
Easy
4
Inspired by the classic anzac biscuit, this crunchy crumble with pears and strawberries make this dessert perfect for Anzac weekend and, well, all year round actually!
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- Ingredients
- Method
Ingredients
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
- ⅓ cup Chelsea Soft Brown Sugar
- ¾ cup plain flour
- ½ cup shredded coconut
- ½ cup flaked almonds
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Maureen
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!!
5
Method
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.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Maureen
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!!
5
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ingredients
Muffins
- 1 ½ cups plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ cup Chelsea Caster Sugar
- 1 large egg
- ⅓ cup grapeseed oil or vegetable oil
- 3 Tbsps Chelsea Golden Syrup
- ¾ cup milk
- 1 ripe banana, mashed
Crumble
- ⅓ cup rolled oats
- 2 Tbsps desiccated coconut
- 2 Tbsps plain flour
- 30g butter, melted
- 3 Tbsps Chelsea Soft Brown Sugar
ingredients
- 6 pears
- ½ cup Chelsea Dark Cane Sugar (100g)
- 60g butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
To serve (optional)
- Ice cream or thickened cream
- Toasted sliced almonds
learn about baking
How to Choose SugarFor Baking?
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