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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.

Notes

This recipe can also be made in individual ramekins, I would suggest it would make 6 individual portions.