Pear & Raspberry Crumble

This pear and raspberry crumble is a great way to use in-season pears, they are so delicious right now. Their natural sweetness make them a perfect dessert fruit. Here I have paired the pears (excuse the play on words) with tart raspberries, and added some dark chocolate to the crumb for added decadence! I thought this pear and raspberry crumble would be a perfect dessert for a Mother’s Day meal. I serve this with a yoghurt cream alongside, the yoghurt adds a lovely tang to the cream. Enjoy!

Pear & Raspberry Crumble

I thought this crumble would be a perfect dessert for a Mother’s Day meal. I serve this with a yoghurt cream alongside, the yoghurt adds a lovely tang to the cream. Enjoy!

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Ingredients

4 (approx 800g) pears cored and sliced (I leave the skin on but peel if you prefer)
1/2 cup frozen raspberries
1 tsp finely grated orange zest (a microplane zester is ideal)
2 tsp almond meal

Crumble

150 g butter melted (for extra flavour you can take the butter to nutbrown stage if you like)
3/4 cup (100 g) self-raising flour
3/4 cup (100 g) rolled oats
1/2 cup (100 g) brown sugar
1/3 cup (30 g) desiccated coconut
1 tsp ground cardamon
2 tbsp finely grated orange zest
2 tbsp dark chocolate chips

Yoghurt Cream

300 ml carton pure cream
150 g natural greek yoghurt
1 tbsp brown sugar
1 tsp cardamon

Instructions

Preheat the oven to 180C. You will need a 28cm baking dish (I used a round one, see photo at end of the recipe, but a square or rectangle will work perfectly too. You want a dish that results in a thick layer of fruit and crumble, so choose a smaller dish over a larger one).
Combine the pears, raspberries, orange zest, and almond meal and a bowl and toss gently. Transfer fruit to the baking dish.
For the crumble: combine the flour, oats, sugar, coconut, cardamon, flaked almonds, orange zest, and chocolate chips in a mixing bowl and mix well. Add the melted butter and mix until combined. Spread the crumble mixture evenly over the fruit.
Bake for 30 minutes or until crumble is golden brown and pears are tender (insert a fine skewer, if there is little resistance the pears are tender. If they are still a bit firm cook for 5-10 minutes longer, and cover with foil if crumble is browning too quickly.
Allow to cool for 15 minutes before serving. Serve with yoghurt cream or ice cream.
Meanwhile, prepare the yoghurt cream: place all ingredients in a mixing bowl and whisk until soft peaks.